White Chicken Chili
A cozy and creamy dish with tender shredded chicken, white beans, and fresh corn, enhanced with lime and cilantro, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts (about 2 medium breasts)
- 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
- 1 can (14.5 oz) diced tomatoes (undrained)
- 1 cup chicken broth (low-sodium preferred)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup corn (frozen or fresh)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- Heat 1–2 tablespoons neutral oil in a Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook 30–60 seconds until fragrant.
- Nestle the chicken breasts into the pot. Sprinkle the cumin, chili powder, salt, and pepper over the chicken and onions. Sear briefly, 1–2 minutes per side.
Cooking
- Pour in the chicken broth, then add the drained white beans, diced tomatoes (with juices), and corn. Stir gently to combine.
- Bring the pot to a boil, then reduce heat to low. Cover and simmer for 20–30 minutes, or until the chicken is tender.
- Remove the chicken to a cutting board. Shred with two forks or chop, then return the meat to the pot and stir to incorporate.
- Taste and adjust salt, pepper, or chili powder as desired.
Serving
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
For a creamier bowl, stir in 1/4–1/2 cup sour cream or plain Greek yogurt at the end. To make it dairy-free, skip the cream and use avocado as a topping. If using rotisserie chicken, add it in step 4 during the final 5 minutes just to heat through.