Description
A light and flavorful white chicken chili recipe packed with beans, corn, and tender chicken, perfect for a healthy meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can chopped green chiles, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups low-sodium chicken broth
- 2 (15 ounce) cans Great Northern beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1/2 cup corn (fresh or frozen)
- 1/4 cup chopped fresh cilantro (for garnish, optional)
- Greek yogurt or sour cream (for garnish, optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until lightly browned. Remove chicken from pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in green chiles, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring.
- Return chicken to the pot. Pour in chicken broth. Add both cans of rinsed and drained beans and corn.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes to allow flavors to meld and chicken to become very tender.
- If desired, remove about 1 cup of the chili mixture, mash or blend slightly, and return to the pot to thicken.
- Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro and a dollop of Greek yogurt or sour cream, if desired.
Notes
- For a spicier chili, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
- If you don’t have Great Northern beans, navy beans or cannellini beans can be substituted.
- This chili can be made ahead of time and reheats well. The flavors often meld even better the next day.
- For a vegetarian option, omit the chicken and add an extra can of beans or some diced firm tofu.