White Chicken Chili
White chicken chili with beans, corn and green chilies is a delicious take on chili and perfect for a healthy, cozy meal on a chilly day. Add your favorite toppings, grab a spoon and dig in!
Yield: 4 -6 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium jalapeño, minced
- 2 cloves garlic, minced
- 2 ½ cups cooked, shredded or diced chicken (see notes below for using chicken breasts)
- 5 cups low sodium chicken broth
- 2 (14.5 oz.) cans cannellini beans, rinsed and drained
- 1 (11 oz.) can white corn, rinsed and drained
- 2 (4 oz.) cans diced green chilies
- 1 teaspoon cumin
- 1 teaspoon dried oregano
Optional toppings:
- Shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, chopped fresh cilantro, avocado, pickled jalapeños, hot sauce, etc.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and jalapeño and saute until tender, about 5 minutes. Add the garlic and saute another 30 seconds.
- Add the cooked chicken, broth, beans, corn, green chilies, cumin and oregano. Stir well to combine and bring to a simmer. (See notes below if you’re using boneless, skinless chicken breasts.)
- Reduce heat and let simmer for at least 10-15 minutes.
- Mash ¼ to ½ of the beans, if desired, then let simmer for another 5 minutes to help everything combine.
- Serve hot with desired toppings and enjoy!
Save This Recipe
Notes
Chicken: You can use cooked, shredded or diced chicken, like from a rotisserie chicken, or you can use boneless, skinless chicken breasts for this recipe.
Boneless, skinless chicken breasts: You can also use raw chicken breasts for this recipe if that’s what you have on hand. You’ll need about 2-3 breasts (aim for 1 ½ to 2 lbs.) You’ll cut those into small bite-size pieces and season with salt and pepper. Saute the cubed chicken pieces in the pan after you’ve cooked the onions and garlic. They take about 8-10 minutes to cook through. Then add the broth, beans and remaining ingredients and continue with the recipe to let everything simmer together.
Beans: I use 2 cans of cannellini beans for this recipe. You could also substitute one or both for white northern beans if you prefer. Also, I like mashing some of the beans after the chili has simmered, to add some creaminess and boost the texture a bit.
Corn: You can use a can of white corn or use fresh corn or frozen corn for this recipe.
Spicy: Need a little heat? Add an extra jalapeño, or leave in some of the seeds and membranes, or add ¼ to ½ teaspoon of cayenne pepper with the other seasonings. You can also serve it with hot sauce to give some heat to just your bowl.
Leftovers: Leftover chicken chili will keep in the refrigerator for up to 5 days or in the freezer for 4-6 months. Thaw overnight then reheat and serve, adding extra broth if needed to thin it out.
Video
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 25g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 32mg | Sodium: 120mg | Fiber: 4g | Sugar: 4g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
