Easy White Chicken Chili
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
286 kcal
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Course
Main Course, Soup
Easy White Chicken Chili
Description
Easy White Chicken Chili starts by softening onions and poblano peppers in olive oil, then adding chicken broth, white kidney beans, mild green chiles, corn, diced chicken, and seasonings including chili powder, cumin, and oregano. The mixture simmers until tender, allowing flavors to meld and chicken to cook through. Sour cream and chopped cilantro are stirred in off the heat, providing a creamy finish and herbal brightness.
The chili is lightly seasoned with warming spices that enhance the mild ingredients. The tender chicken pieces and beans provide protein and body, while the corn and peppers contribute texture and mild sweetness. Serving with traditional toppings like cheese or avocado can complement the chili but are optional.
This chili offers flexibility in protein choice, bean types, and spice level, and can also be made in a slow cooker. Adjusting thickness by simmering uncovered or stirring in a cornstarch slurry allows control over consistency.
Ingredients
- 2 teaspoons olive oil
- 1 large yellow onion diced, or two small onions
- 2 poblano pepper seeded and diced
- 2 cups chicken broth reduced sodium
- 1 (15.5 ounce each) can cannellini beans also known as white kidney beans
- 1 (4 ounce each) can green chile with juices, mild
- 1 cup corn kernels
- 12 ounces chicken breast ½-inch diced, boneless skinless
- 1 ½ teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano dried
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ⅔ cup sour cream
- 3 tablespoons cilantro chopped, fresh
Instructions
- Heat 2 teaspoons of olive oil in a dutch oven or large pot.
- Soften diced onions and peppers in the oil over medium heat until translucent, about 5 minutes.
- Add chicken broth, white kidney beans, mild green chilis, corn, diced chicken, chili powder, cumin, and oregano.
- Cover and simmer for 25 minutes or until the vegetables are tender.
- Remove from heat and stir in sour cream and cilantro.
- Serve with your favorite toppings.
Notes
- Green bell peppers can be used instead of poblanos if preferred.
- Simmer uncovered after 15 minutes for a thicker chili.
- Add more chili powder or jalapenos to increase spiciness.
- Try using chicken thighs or shredded rotisserie chicken as alternatives to diced chicken breast.
- Top with shredded cheese, diced avocado, or crushed tortilla chips for added texture.
- Slow cooker method: cook on low for 4-6 hours or high for 2-3 hours; thicken with a cornstarch and water slurry before serving.
- Store leftovers refrigerated up to 4 days or freeze portions for up to 8 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1.25cup | |
| Calories | 286 | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 463mg | 19% |
| Potassium | 864mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 48.8mg | 54% |
| Calcium | 85mg | 9% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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