Description
Bright, creamy, and gently spiced, this white chicken chili is comfort food that feels light and balances flavors perfectly.
Ingredients
Scale
- 700 g boneless skinless chicken breasts or thighs
- 960 ml low-sodium chicken broth (4 cups)
- 2 cans (425 g each) white beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (113 g each) diced green chiles, drained
- 60 g masa harina or 120 ml corn kernels (optional)
- 120 g sour cream or Greek yogurt
- 30 ml olive oil (2 tablespoons)
- 2 tsp cumin
- 1 tsp dried oregano
- 1½ tsp Diamond Crystal kosher salt
- ½ tsp black pepper
- 1 lime, juiced
- 15 g fresh cilantro, chopped (for garnish)
Instructions
- Brown the chicken in olive oil over medium-high heat for 2–3 minutes on each side, then transfer to a plate.
- Sauté the diced onion in the remaining oil for 4–5 minutes until translucent, then add the minced garlic and cook for an additional 30–45 seconds.
- Stir in the cumin and oregano, toast for 20 seconds, and deglaze the pan with 240 ml of chicken broth.
- Add the browned chicken back to the pot with the remaining chicken broth, white beans, and green chiles. Bring to a simmer, then reduce heat and simmer for 15 minutes.
- Remove the chicken, shred it, and return it to the pot. Mix masa harina with water or add corn kernels. Simmer for 6–8 minutes until thickened.
- Stir in sour cream or Greek yogurt off heat, along with lime juice and cilantro. Adjust salt to taste, and serve hot, garnished with cilantro and lime wedges.
Notes
This chili freezes well and can be made ahead. Adjust the ingredients to your personal preference, and serve with crispy tortilla strips or warm tortillas.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.25 cups
- Calories: 330
- Sugar: 3g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg