Description
A comforting, creamy white chicken chili perfect for chilly evenings and family gatherings.
Ingredients
- 1 lb chicken breasts, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can white beans (cannellini or great northern)
- 1 can diced green chilies
- 4 cups chicken broth
- 1 cup corn (frozen or canned)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Olive oil
- Toppings (optional): sour cream, cheese, cilantro, avocado
Instructions
- Heat a drizzle of olive oil in a large Dutch oven over medium heat.
- Add the chopped onion and minced garlic; sauté until softened and fragrant.
- Stir in the diced chicken and cook until it’s nicely browned on all sides.
- Add the cumin, chili powder, salt, and pepper; mix well to coat the chicken.
- Introduce the white beans, green chilies, corn, and chicken broth to the pot.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes.
- Adjust seasonings to taste; don’t hesitate to tweak it based on your preference.
- Serve warm, topped with your favorite garnishes.
Notes
For a spicier kick, consider adding sliced jalapeños. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American