White Chicken Chili
A cozy and satisfying dish that combines tender chicken, white beans, and a creamy broth, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southwest
- Diet: Dairy Optional, Gluten-Free
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, rinsed and drained
- 4 cups chicken broth
- 1 cup frozen corn
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Chopped cilantro and lime wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, or until it becomes translucent. Stir in the minced garlic, cumin, and chili powder, cooking for an additional 1 minute until fragrant.
- Add the chicken breasts to the pot and pour in 2 cups of chicken broth. Bring it to a simmer and let it cook for about 15 minutes, or until the chicken is cooked through and no longer pink in the center.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the drained white beans and frozen corn. Add the remaining 2 cups of chicken broth and bring the mixture back to a simmer.
- Reduce the heat to low and stir in the heavy cream. Allow the chili to simmer for another 5 minutes. Season with salt and pepper to taste.
- Ladle the chili into bowls and top with fresh cilantro and lime wedges. Enjoy this comforting dish with your favorite sides!
Notes
Ensure to cut chicken into smaller pieces for faster cooking. Adjust chili powder for desired spice level.