Description
Easy White Chicken Chili is a comforting and creamy dish that brings together shredded chicken, white beans, corn, and a delightful blend of spices. In just 45 minutes, you can whip up this flavorful chili that’s perfect for busy weeknights or casual gatherings with friends and family. This versatile recipe allows you to use leftover chicken, making it not only quick but also a practical choice for meal prep. With its customizable toppings like avocado and cheese, each bowl can be tailored to your taste. Experience the warmth and satisfaction of this hearty dish today!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 ½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1 ½ teaspoons ground cumin
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1 cup sour cream or plain Greek yogurt
- 2 heaping cups cooked chicken, shredded
- Corn (frozen or fresh)
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado
Instructions
- In a large pot over medium-high heat, sauté chopped onion in olive oil for about 3-5 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
- Stir in chicken broth and diced green chilies. Add cumin and season with salt and pepper.
- Drain and rinse beans thoroughly; blend some with a splash of broth for creaminess if desired.
- Add both whole and pureed beans along with corn to the pot. Simmer uncovered for about 15 to 30 minutes.
- Remove from heat; stir in sour cream or yogurt along with shredded chicken until well combined.
- Serve in bowls garnished with cilantro, cheese, avocado, or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 27g
- Cholesterol: 60mg