White Chicken Chili
A light, brothy white chili featuring tender shredded chicken, creamy white beans, sweet corn, and zesty green salsa, perfect for a comforting weeknight meal or meal prep.
Ingredients
For the Base
- 1 pound chicken breast Use skinless, boneless chicken breast for zero-point value.
For the Beans & Veg
- 1 can white beans (drained and rinsed) Cannellini or great northern beans work interchangeably.
- 1 can corn (drained) Frozen thawed corn can be used.
For the Liquid & Seasoning
- 1 cup green salsa Key flavor driver; adjust for desired heat.
- 1 cup chicken broth Use low-sodium if watching sodium.
- 1 teaspoon cumin Adjust seasoning at the end.
- 1 teaspoon garlic powder Fundamental to the chili's flavor.
- to taste Salt and pepper
For Serving
- Optional toppings like chopped cilantro, lime, or green onions. Serve with warm corn tortillas or brown rice.
Instructions
Combine ingredients
- Combine chicken breast, white beans, corn, green salsa, chicken broth, cumin, garlic powder, salt, and pepper in chosen cooking vessel.
Stovetop method
- Bring pot to a boil, reduce heat to simmer, and cook for 20–25 minutes until chicken is tender.
Slow cooker method (alternative)
- Combine all ingredients, set on low for 6–8 hours or high for 3–4 hours.
Instant Pot method (alternative)
- Combine all ingredients, seal lid, and cook on manual (high pressure) for 15 minutes, then quick release.
Shred and finish
- Remove chicken, shred it with two forks, return to the pot, and stir to combine. Adjust seasoning before serving.
Notes
Taste and adjust seasoning at the end. For chunkier texture, mash some beans. Don’t overcook on stovetop; simmering for 20–25 minutes yields tender, juicy chicken. Can freeze and reheat well.