White Bean Chicken Chili
This creamy and simple white bean chicken chili is ready in about 40 minutes, making it a perfect weeknight meal or a dish to share with friends.
Ingredients
Main Ingredients
- 1 Tablespoon olive oil
- 1 pound chicken breast, cubed to ½–1 inch pieces
- 1 large yellow onion, diced
- 2 Tablespoons minced garlic (about 3 small cloves)
- 2 cans green chiles
- 1.5 cups canned (drained) or frozen corn
- 2 cans great northern beans, drained (15.9 ounces each)
- 3 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1.5 teaspoons cumin
- 0.5 teaspoon oregano
- 0.5 teaspoon chili powder
- 0.5 cup heavy cream
- Chopped cilantro, optional
Instructions
Preparation
- Heat the oil in a Dutch oven over medium heat.
- Add chicken and diced onion, and sauté. Stir occasionally until the chicken is no longer pink and the onion is translucent.
- Add the garlic and cook another 30 seconds.
- Add the remaining ingredients except for the cream, and stir together.
- Cover and simmer for 20 minutes.
- Remove from heat and stir in heavy cream and chopped cilantro (optional).
Serving
- Serve hot in bowls with optional toppings like avocado, sour cream, cilantro, cheese, and tortilla chips.
Notes
Store leftovers in an airtight container for up to 4 days. Can freeze for up to 3 months. Reheat gently on the stove.