Easy White Chicken Chili Recipe
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 people
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Calories
402 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Easy White Chicken Chili Recipe
Description
Easy White Chicken Chili Recipe features diced chicken breast simmered with yellow onion, jalapeno, garlic, and dried spices alongside canned green chiles to build a flavorful base. The addition of white beans and corn contributes hearty texture and mild sweetness. The chili brings a creamy and slightly tangy finish by stirring in sour cream and fresh lime juice just before serving. The cooking process involves sautéing aromatics, simmering chicken and broth until tender, then incorporating the beans and corn to meld the flavors further. This chili holds a gentle spice level that can be adjusted by varying the amount of jalapeno or green chiles added.
The creamy chili is practical for a warming lunch or dinner, especially when topped with diced avocado or fresh cilantro for brightness and served alongside tortilla chips for crunch. It can be stored in the refrigerator for a few days or frozen for longer keeping, making it useful for make-ahead meals.
To control heat levels, adjust the jalapeno or green chiles according to taste. For a richer texture, an extra spoonful of sour cream or a splash of whole milk may be stirred in before serving. Optional garnishes allow for customization at the table.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- ½ jalapeno pepper seeded and minced
- 2 cloves garlic minced
- ½ teaspoon oregano dried
- ½ teaspoon cumin ground
- ½ teaspoon chili powder
- 4 ounces diced green chiles 1 can
- 2 chicken breast cut into thirds, boneless, skinless
- 5 cups chicken broth low-sodium
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 30 ounces White beans drained and rinsed (2 cans)
- 1½ cups corn frozen
- ½ cup sour cream
- 2 lime juiced
Optional Garnishes
- avocado diced
- cilantro chopped, fresh
- tortilla chips
Instructions
- In a large pot set over medium-high heat, add the olive oil, onion, and jalapeno and cook until tender, about 5 minutes. Add the garlic, oregano, cumin, and chili powder and cook for 1 minute more.
- Add the can of green chilis, chicken breasts, and chicken broth to the pot. Add salt and pepper to taste. Bring the pot to a boil, reduce the heat to low, and simmer covered for 10-12 minutes. The chicken should be tender and cooked through.
- Transfer the chicken to a plate and use a fork to shred it into bite-sized pieces.
- Add the shredded chicken back to the pot along with the white beans and corn. Simmer over low heat, uncovered, for 10 more minutes.
- Remove the pot from the heat, stir in the sour cream, and squeeze in the juice of 2 limes.
- Serve while hot, garnished with avocado, cilantro, or tortilla chips if desired.
Notes
- Store leftover chili in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Adjust spice by adding more or less jalapeno or green chiles to suit your taste.
- For a creamier chili, add an additional spoonful of sour cream or a quarter cup of whole milk before serving.
- Optional garnishes like avocado, cilantro, and tortilla chips enhance texture and flavor upon serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 33g | 66% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 632mg | 26% |
| Potassium | 1334mg | 28% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 17mg | 19% |
| Calcium | 157mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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