white chicken chili
This comforting white chicken chili is a perfect blend of tender chicken, creamy beans, and flavorful spices. It's a satisfying meal that’s easy to prepare and can be made in one pot.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 can opener
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper Adjust to taste
- 1 pound cooked chicken breast, shredded or diced
- 3 cups low-sodium chicken broth
- 2 15-ounce cans white beans (such as cannellini or great northern), drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 4-ounce can diced green chilies, undrained
- to taste salt and pepper
- for garnish fresh cilantro, chopped
- for serving lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, cumin, chili powder, and cayenne pepper, and cook for an additional minute until fragrant.
- Add the shredded or diced chicken to the pot, stirring to combine.
- Pour in the chicken broth and bring to a simmer.
- Add the white beans, corn, and diced green chilies. Season with salt and pepper to taste.
- Allow the chili to simmer for about 20 minutes, stirring occasionally, until heated through and the flavors meld together.
- Serve hot, garnished with chopped cilantro and lime wedges on the side.
Notes
This chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Adjust the level of spice by increasing or decreasing the cayenne pepper.