White Chicken Chili
A creamy, mildly spicy chili made with tender chicken, white beans, green chiles, and a blend of southwestern spices.
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
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1
Heat a tablespoon of oil in a large pot over medium heat.
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2
Add the diced 1/2 onion and cook for 3-4 minutes until softened and translucent.
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3
Add the minced 2 garlic cloves and cook for another 30 seconds until fragrant.
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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.
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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.
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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.
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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.
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8
Check that the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer for food safety.
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9
Taste and adjust seasonings if needed.
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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.