Description
This white chicken chili recipe is all about warmth and comfort, packed with tender chicken, creamy white beans, and a hint of spice that’s just right. It’s the kind of dish that makes a chilly evening feel cozy and bright, perfect for sharing with loved ones.
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 cans (15 oz each) Great Northern beans or Cannellini beans (drained and rinsed)
1 cup frozen corn kernels
1 can (4 oz) diced mild green chiles
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1 teaspoon kosher salt
1/2 cup sour cream or plain Greek yogurt
Fresh cilantro and lime wedges (for serving)
Instructions
1. Warm olive oil in a large pot over medium-high heat.
2. Add diced yellow onion and cook until soft, about 4 to 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
3. Pour in chicken broth. Add Great Northern beans, frozen corn, diced green chiles, cumin, oregano, chili powder, and salt. Stir everything together.
4. Gently place the whole, raw chicken breasts into the broth mixture.
5. Bring the pot to a boil, then reduce heat to medium-low, cover, and simmer for 20 to 25 minutes, or until the chicken is fully cooked and tender.
6. Carefully remove the cooked chicken breasts from the pot and set them on a cutting board.
7. Use two forks to shred the chicken into bite-sized pieces.
8. Return the shredded chicken to the pot and stir it into the chili.
9. Remove the pot from the heat. In a small bowl, whisk together about 1/2 cup of the hot broth with the sour cream until smooth.
10. Pour the tempered sour cream mixture back into the pot and stir until combined and creamy.
11. Serve hot, garnished with fresh cilantro and a lime wedge.
Notes
Don’t Overcook the Chicken: Simmering the chicken until just cooked through is key to keeping it tender and easy to shred. Overcooking can lead to dry, tough chicken.
Rinse Your Beans: Rinsing and draining canned beans removes excess sodium and some of the starchy liquid, leading to a cleaner flavor and smoother texture in your chili.
Taste and Adjust: Always taste your chili before serving and adjust the seasoning. A little more salt, pepper, or even a tiny pinch of chili powder can make a big difference.
Gentle Simmer: After adding the sour cream mixture, maintain a gentle simmer. Boiling vigorously after adding dairy can sometimes cause it to curdle or separate.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: American