Description
This White Chicken Chili is a healthier version of classic chili. Made with chicken breasts, canned beans, and chilies, it’s creamy, flavorful, and incredibly quick to make. Only 25 minutes from start to finish!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion (diced)
- 1 tablespoon minced garlic (3 cloves)
- 2 cups chicken broth
- 2 (14-ounce cans) great Northern beans (drained)
- 2 (4-ounce cans) mild green chiles (with juices)
- 1 pound boneless skinless chicken breasts (diced)
- 1 cup corn kernels
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup sour cream
Instructions
- Step: Heat the olive oil in a large pot over medium-high heat. Add the onions and cook for about 4 minutes until softened. Add the garlic and cook for another 30 seconds.
- Step: Add the chicken broth, beans, green chilis, chicken, corn, chili powder, cumin, oregano, salt, and black pepper. Bring to a boil then reduce to low heat. Cover and simmer for 10 minutes until the chicken is cooked through.
- Step: Add the sour cream to a small bowl. Pour about 1/2 cup of the hot chili into the sour cream and mix until well combined. Then, pour the mixture into the chili and stir until everything is mixed together.
Notes
Bonus tip for thickening the chili: If you prefer a THICKER chili, you can add up to 1/4 cup of cornmeal at the end!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 266 kcal
- Sugar: 3 g
- Sodium: 603 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 49 mg
Keywords: white chicken chili, creamy chicken chili, quick dinner, American cuisine