Description
A comforting and flavorful white chicken chili recipe that is perfect for chilly days.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup corn (fresh or frozen)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- In a large pot, cook the chicken breasts over medium heat until no longer pink, about 10-15 minutes. Remove and shred the chicken.
- In the same pot, sauté the onion and garlic until softened.
- Add the shredded chicken back to the pot along with the white beans, green chilies, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the corn and cook for an additional 5 minutes.
- Remove from heat and stir in the sour cream and cilantro before serving.
Notes
- For a spicier version, add jalapeños or cayenne pepper.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve with tortilla chips or over rice for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg