Easy White Chicken Chili
A warm and hearty dish bursting with tender chicken, creamy beans, and a symphony of spices, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, chopped
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional) Adjust for desired spiciness
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed Such as cannellini or great northern
- 1 can (4 oz) diced green chilies
- 1 cup corn Fresh, frozen, or canned
- Salt and pepper to taste
- 1 cup sour cream or Greek yogurt (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until translucent, then add the minced garlic and sauté for 1 more minute.
- Add the chopped chicken breasts and cook for 5-7 minutes, stirring occasionally until the chicken is no longer pink.
- Sprinkle in the ground cumin, chili powder, dried oregano, and cayenne pepper (if using), stirring to combine.
- Pour in the chicken broth and stir to combine.
- Add the drained white beans, diced green chilies, and corn, stirring everything together.
- Bring to a gentle boil, then reduce heat and let simmer uncovered for about 20 minutes.
- Taste and adjust with salt and pepper as needed.
- Ladle into bowls and top with sour cream and fresh cilantro before serving.
Notes
Use fresh ingredients for the best flavor. You can also chunk chicken before simmering for extra tenderness.