Description
A creamy and wholesome white chicken chili that’s quick to make, perfect for busy nights, and adaptable for any kitchen setup.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts or thighs (Rotisserie works in a pinch.)
- 2 cans white beans (cannellini or Great Northern) (These give body and gentle creaminess.)
- 1 yellow onion, diced (Do not skip this ingredient.)
- 2 cloves garlic, minced (Essential for flavor.)
- 1 can green chiles, mild or hot (Brings warmth without overpowering.)
- 4 cups low sodium chicken broth (You control the salt.)
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp coriander
- 1 pinch cayenne (Optional for heat.)
- 4 oz light cream cheese or Greek yogurt (For a creamy base.)
- 1 cup corn, optional (Adds sweetness and texture.)
- 2 tbsp lime juice (For a bright finish.)
- 1/4 cup fresh cilantro, optional (Lovely on top.)
Instructions
Stovetop Method
- Sauté aromatics: In a heavy pot, warm a little oil over medium heat. Add diced onion with a pinch of salt. Cook until soft and slightly golden. Stir in minced garlic and cook for 30 seconds.
- Bloom the spices: Add cumin, oregano, chili powder, and coriander. Stir for 30 seconds.
- Add the good stuff: Stir in green chiles, beans, corn if using, and broth. Nestle in your chicken.
- Simmer: Bring to a gentle simmer, cover, and cook 15 to 20 minutes until the chicken is cooked through.
- Shred and thicken: Remove the chicken, shred it, mash 1 cup of beans with a fork and stir back in, or whisk in softened light cream cheese. Return shredded chicken to the pot.
- Finish: Add lime juice, taste, and adjust seasoning. Stir in a spoonful of Greek yogurt off the heat for extra creaminess.
- Serve: Ladle into bowls and top with desired toppings.
Notes
For a lighter approach, mash some of the white beans with broth. Keep dairy gentle and stir in at the end to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: American