White Chicken Chili
Cook
30 mins
Prep Time
10 mins
Total Time
40 mins
Serves
4
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 jalapeños, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 2 (4 oz) cans diced green chiles
- 3 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 cup frozen corn
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, chopped
For Serving: (optional)
- 1 cup sour cream
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 avocado, diced
- Additional cilantro for garnish
- Lime wedges
- Tortilla chips or cornbread
Kitchen Tools Needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Can opener
- Knife and cutting board
- Measuring cups and spoons
- Ladle
- Serving bowls
Steps
- Sauté the Base: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent. Add garlic and jalapeños, cooking for another minute until fragrant.
- Add Spices: Stir in cumin, oregano, smoked paprika, and cayenne pepper. Cook for 30 seconds until the spices are fragrant and well combined with the vegetables.
- Cook the Chicken: Add chicken pieces to the pot and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until chicken is browned on all sides and mostly cooked through.
- Build the Chili Base: Pour in chicken broth and diced green chiles. Bring mixture to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld and chicken to finish cooking completely.
- Add Beans and Corn: Stir in white beans and frozen corn. Simmer for another 10-15 minutes until heated through and flavors are well combined. Taste and adjust seasoning with salt and pepper as needed.
- Finish and Serve: Remove from heat and stir in lime juice and fresh cilantro. Ladle into bowls and serve with desired toppings: sour cream, shredded cheese, diced avocado, extra cilantro, and lime wedges. Serve with tortilla chips or warm cornbread.
Macros:
Total Calories: 360
Carbs: 22g
Proteins: 30g
Fats: 15g