White Chicken Chili
Creamy, flavorful, and irresistibly easy to make, white chicken chili is the ultimate go-to meal for busy nights. Create a comforting, delicious dinner with minimal effort, perfect for the whole family!
Ingredients
For White Chili:
- 3 tablespoon Extra Virgin Olive Oil
- 1 Onion
- 4 Cloves Garlic
- 1 Can Diced Green Chilies
- 1 tablespoon Cumin
- ½ teaspoon Paprika
- ¾ teaspoon Dried Oregano
- ½ teaspoon Chili Powder
- 1 tps Salt
- ½ teaspoon Black Pepper
- 700 ml Chicken Broth
- 1 tablespoon Fresh Lime Juice
- 400 g Boneless Skinless Chicken Breasts
- 2 cans White Beans
- 200 g Frozen or Fresh Corn
- 1 teaspoon Dried Parsley
- 250 g Sour Cream
For Garnish:
- Fresh Cilantro
- Tortilla Chips
- Avocado
Instructions
- In a large pot, heat extra virgin olive oil over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in diced green chilies, cumin, paprika, dried oregano, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices, stirring constantly.
- Pour in chicken broth, and fresh lime juice, and add chicken breasts. Bring to a boil, then reduce heat to medium-low and let it simmer for 10-15 minutes until chicken is cooked through and tender.
- Transfer the chicken breasts to a cutting board. Shred the meat with two forks. Set aside.
- Put half a can of beans in a food processor, add a little water, and blend until smooth. Pour the blended beans into the soup.
- Stir in drained and rinsed white beans and corn. Simmer for another 10 minutes until everything is heated through and the flavors are well combined.
- Reduce heat to low. Stir in shredded chicken, dried parsley, and sour cream and heat for 1 minute. Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped fresh cilantro, tortilla chips, and sliced avocado. Enjoy your delicious white chicken chili!
Notes
Use Fresh Lime Juice: Squeeze fresh lime instead of using bottled, it’s tangier and brighter.
Toast Your Spices: Cook spices like cumin, paprika, and chili powder in oil for a minute to bring out their full flavor. Keep stirring so they don’t burn.
Go Creamy: Blend half a can of beans for a creamy texture without adding too much sour cream. Want it creamier? Blend a whole can or mix in 2-3 tablespoon of cream cheese.
Simmer for Flavor: Let the chili simmer after adding beans and corn. Extra time (10-15 minutes) makes the flavors even richer.
Taste Before Serving: Adjust with more salt, lime juice, or spices to match your taste.
Thicken It Up: If it’s too thin, simmer uncovered or mash extra beans.
Don’t Skip the Toppings: Cilantro, avocado, and tortilla chips add freshness, crunch, and a pop of color.
Store for Later: Chili gets even better the next day! Keep it in the fridge for up to 4 days or freeze for 3 months.
Reheat Like a Pro: Add a splash of chicken broth or water if it’s too thick when warming it up.
Nutrition
Calories: 681kcal | Carbohydrates: 70g | Protein: 43g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 908mg | Potassium: 1878mg | Fiber: 14g | Sugar: 10g | Vitamin A: 902IU | Vitamin C: 18mg | Calcium: 302mg | Iron: 10mg