Description
Bright, creamy, and warmly spiced white chicken chili that is quick to make and perfect for chilly nights.
Ingredients
Scale
- 450 g (1 lb) boneless, skinless chicken thighs and breasts
- 15 ml (1 tbsp) olive oil
- 1 medium yellow onion, about 150 g
- 3 cloves garlic
- 1 jalapeño, seeded and diced
- 2 tsp (4 g) cumin
- 1 tsp (2 g) coriander
- 1 tsp (1 g) dried oregano
- 1 tsp (2 g) chili powder
- 960 ml (4 cups) low-sodium chicken broth
- 2 x 400 g cans great northern or cannellini beans, drained and rinsed
- 150 g (1 cup) corn kernels
- Juice from 1 lime, about 15–20 ml (1 tbsp)
- 120 g (½ cup) Greek yogurt or sour cream
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prep the aromatics and spices by chopping onion, mincing garlic, and dicing jalapeño.
- Heat olive oil in a pot and sauté onion until translucent, about 5 minutes. Add garlic and jalapeño, cooking until aromatic.
- Add broth and chicken, bringing to a simmer. Cook until chicken is firm and opaque, about 12–15 minutes.
- Add drained beans and corn; mash one-third of the bean mixture for creaminess.
- Shred the chicken and return to the pot. Stir in yogurt or sour cream and lime juice. Season to taste and serve.
- Garnish with toppings as desired, and enjoy.
Notes
Tempering dairy before adding to hot broth can prevent curdling. Refrigerate for up to 3 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 65 mg