White Chicken Chili Recipe
Try this flavorful and creamy white chicken chili to spice up dinner time and you won’t regret it!
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 jalapeno pepper seeded and diced (optional, for added heat)
- 1 pound boneless chicken breasts boiled and shredded into pieces
- 2 teaspoons cumin powder
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 2 cans 15 ounces each white beans (such as cannellini or Great Northern beans), drained and rinsed
- 4 cups chicken broth
- 1 cup frozen corn kernels
- Salt and pepper to taste
- Juice of 1 lime
Optional toppings
- chopped fresh cilantro
- shredded cheese
- sour cream
- avocado slices
- tortilla strips
Instructions
- Boiled your boneless skinless chicken breasts and shred them into bite sized pieces.
- To make the recipe for white bean chicken chili, take a large pot or Dutch oven and heat the olive oil over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Then add the minced garlic and diced jalapeno pepper and cook for an additional 1-2 minutes.
- Add the shredded chicken to the pot and cook about 1-2 minutes.
- Now stir in the cumin, oregano, and chili powder, and cook for another minute to toast the spices.
- Add the drained and rinsed white beans, chicken broth, and frozen corn kernels to the pot together and season with salt and pepper to taste.
- Bring the chili to a simmer and let it cook for about 20-25 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened slightly.
- Just before serving, stir in the lime juice to brighten the flavors.
- Ladle the white bean chicken chili into bowls and serve hot, garnished with your choice of toppings such as chopped fresh cilantro, shredded cheese, sour cream, avocado slices, or tortilla strips.