White Chicken Chili

White chicken chili is an easy and filling meal to make on a cold winter day. Shredded chicken, cannellini beans, chiles, and corn make this simple stovetop meal hearty and flavorful.

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Author Heather

Ingredients

2 tablespoons olive oil
1 small onion diced
4 cloves garlic minced
32 ounces chicken broth
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
30 ounces canned cannellini beans drained and rinsed
1 ½ cups frozen corn kernels
7 ounces canned diced green chiles
1 ½ pounds chicken breasts

Instructions

In a stock pot over medium heat, add olive oil. When hot, add diced onion and cook until lightly browned around the edges and beginning to turn translucent, about 4-5 minutes. Add garlic and cook an additional 30 seconds.
Add broth, cumin, paprika, oregano, salt, pepper, cannellini beans, corn, and green chiles to the pot and stir to combine.
Add chicken breasts to the pot and bring to a simmer. Cover, reduce heat to low, and cook until chicken reaches 165F in the center. This should take about 20-25 minutes but depends entirely on the size and shape of your chicken. I recommend testing with an instant-read thermometer to help prevent dry chicken.
Remove chicken from the pot and carefully cube into bite-size pieces. Return chicken to the pot and stir to combine.
Portion chili into bowls and serve, optionally topped with chopped cilantro and a dollop of sour cream.

Notes

Storage: Leftover chili will keep for 3 to 4 days in a tightly sealed container in the refrigerator or up to 3 months in the freezer. To thaw, transfer to the refrigerator to thaw overnight.
For mild chili: Choose mild green chiles or substitute with a large chopped bell pepper. Add the bell pepper along with the onion to cook down in step 1.
Optional toppings: Crushed tortilla chips, chopped fresh cilantro, or a dollop of sour cream.

Nutrition