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White Chicken Chili

A comforting and delicious white chicken chili that's perfect for busy weeks, packed with flavor and easy to make.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) great northern beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 2 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • ½ teaspoon salt (to taste)
  • ¼ teaspoon black pepper
  • 1 cup corn (frozen or canned)
  • 1 cup heavy cream
Optional Toppings
  • chopped cilantro
  • avocado
  • shredded cheese
  • sour cream

Method
 

Cooking Steps
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes.
  2. Add the chicken breasts to the pot. Pour in the chicken broth, then season with cumin, chili powder, oregano, salt, and pepper. Bring it all to a simmer and let the chicken cook for about 15-20 minutes or until fully cooked (165°F).
  3. Once the chicken is done, remove it from the pot and shred it using two forks.
  4. Return the shredded chicken to the pot. Stir in the great northern beans, diced green chilies, and corn. Let it simmer for another 10 minutes.
  5. Pour in the heavy cream and stir until everything is well combined. Let it cook for an additional 5 minutes until heated through.
  6. Ladle the chili into bowls and garnish with your favorite toppings like chopped cilantro, avocado, or cheese.

Notes

If using dried beans, soak them overnight. Adjust spices to taste. Greek yogurt or coconut cream can be used instead of heavy cream for a lighter option. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.