White Chicken Chili

Name: White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southwestern
Ingredients: 2 boneless, skinless chicken breast, diced; 1 can white beans, drained and rinsed; 1 cup chicken broth; 1/2 cup diced green chiles; 1/2 onion, diced; 2 garlic cloves, minced; 1/2 cup corn; 1/2 tsp ground cumin; 1/4 tsp chili powder; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 cup sour cream

A creamy, mildly spicy chili made with tender chicken, white beans, green chiles, and a blend of southwestern spices.

45 minEasyServes 4390 cal/serving

SouthwesternDinnerStovetopHigh ProteinHigh FiberLow-SodiumAlcohol-Free

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Ingredients

2 boneless, skinless chicken breast, diced
1 can white beans, drained and rinsed
1 cup chicken broth
1/2 cup diced green chiles
1/2 onion, diced
2 garlic cloves, minced
1/2 cup corn
1/2 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
1/2 cup sour cream

Instructions

1

Heat a tablespoon of oil in a large pot over medium heat.
2

Add the diced 1/2 onion and cook for 3-4 minutes until softened and translucent.
3

Add the minced 2 garlic cloves and cook for another 30 seconds until fragrant.
4

Add the diced 2 boneless, skinless chicken breast to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on the outside but not yet fully cooked through.
5

Stir in the drained and rinsed 1 can white beans, 1 cup chicken broth, 1/2 cup diced green chiles, and 1/2 cup corn.
6

Add the 1/2 tsp ground cumin, 1/4 tsp chili powder, 1/4 tsp salt, and 1/4 tsp black pepper. Stir well to combine all ingredients.
7

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until the chili has thickened slightly.
8

Check that the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer for food safety.
9

Taste and adjust seasonings if needed.
10

Serve hot, topped with a dollop of 1/2 cup sour cream and any additional garnishes like fresh cilantro, lime wedges, or shredded cheese if desired.

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Questions

What internal temperature should White Chicken Chili reach?

For White Chicken Chili, the target internal temperature is 165 F (about 75 C), given in step 8. A probe thermometer removes the guesswork.

What can I use instead of sour cream in White Chicken Chili?

The entry for White Chicken Chili calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I use chicken thighs instead of chicken breasts in White Chicken Chili?

Yes, and in a long cook they are the better choice: boneless thighs stay juicy where breasts turn stringy. Use the same weight and the same time. As written, the entry for White Chicken Chili uses 2 boneless, skinless chicken breast, diced.

Can I make White Chicken Chili less spicy?

Yes. The heat in White Chicken Chili comes from 1/2 cup diced green chiles and 1/4 tsp chili powder. For a milder plate, remove the seeds and ribs from the green chiles, or use half; nothing else in the method changes.

Can I make White Chicken Chili dairy-free?

Yes. The dairy in White Chicken Chili is 1/2 cup sour cream. Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How much protein is in White Chicken Chili?

One serving (the recipe makes 4) has 38 g of protein in about 390 calories, alongside 24 g carbohydrate and 14 g fat, plus 5 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How do I store and reheat White Chicken Chili?

Refrigerate what is left of White Chicken Chili within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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