Description
A comforting and hearty White Chicken Chili made with tender shredded chicken, white beans, green chilies, and a blend of warming spices. This creamy and flavorful chili offers a lighter twist on traditional chili with its use of chicken broth, Greek yogurt, and fresh ingredients, perfect for a cozy dinner any time of year.
Ingredients
Chicken and Beans
- 1 lb boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
Spices and Seasonings
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
Finishing Touches
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the chicken: Place the chicken breasts in a large pot or Dutch oven and cover with the chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the chicken is fully cooked and tender, about 15-20 minutes.
- Shred the chicken: Remove the chicken breasts from the broth and shred them using two forks. Set aside. Keep the broth simmering on low heat.
- Sauté the aromatics: In a separate large skillet, heat a small amount of oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add to broth: Transfer the sautéed onions and garlic to the pot with the simmering broth. Add the shredded chicken back into the pot along with the white beans, diced green chilies, corn, cumin, oregano, chili powder, cayenne pepper (if using), salt, and pepper.
- Simmer and combine flavors: Let the chili simmer uncovered over low heat for 20-30 minutes, stirring occasionally. This melds the flavors and thickens the chili slightly.
- Finish with creaminess: Remove the pot from heat. Stir in the Greek yogurt to add creaminess without heaviness. Adjust seasoning with additional salt and pepper to taste.
- Serve: Ladle the chili into bowls and top with shredded cheese and chopped cilantro. Serve with lime wedges for squeezing over the top.
Notes
- You can substitute rotisserie chicken for a quicker preparation, adding it shredded at the same step.
- For a spicier chili, increase the amount of green chilies or add jalapeños.
- Use low-sodium chicken broth to control salt levels.
- Greek yogurt can be swapped for sour cream if preferred.
- This chili freezes well in airtight containers for up to 3 months; thaw completely before reheating.
