White Chicken Chili
White Chicken Chili combines chicken, beans, corn, and chilies in a flavorful broth - a great alternative to the traditional chili con carne.
Servings: 6 servings
Equipment
- small bowls for prepping ingredients
- blender food processor, or potato masher (optional)
- citrus juicer (optional)
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth low sodium
- 4 oz can green chiles chopped
- 1 ½ teaspoons cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 2 cans white beans 15 oz. each
- 1 ¼ cup frozen or fresh corn
- 3 cups rotisserie chicken shredded
- 3 tablespoons cilantro chopped
- 1 tablespoon lime juice
- salt and pepper to taste
Optional Toppings
- Monterey Jack Cheese, tortilla chips or strips, sliced avocado, sliced jalapeno pepper, sour cream
Instructions
- Heat olive oil in a dutch oven over medium-high heat. Sauté the onions for about 4 minutes, then add garlic and cook for 30 seconds.1 small yellow onion, 1 tablespoon olive oil, 2 cloves garlic
- Add broth, green chiles, and seasonings. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.4 cups chicken broth, 4 oz can green chiles, 1 ½ teaspoons cumin, ½ teaspoon dried oregano, ½ teaspoon ground coriander, ½ teaspoon cayenne pepper
- Measure out 1 cup of the beans and ¼ cup of broth. Puree together until smooth, then set aside the remaining whole beans.2 cans white beans
- Add corn, whole beans, and pureed beans to the pot. Stir well and continue simmering on medium-low heat for 5-10 minutes.1 ¼ cup frozen or fresh corn
- Stir in shredded chicken, cilantro, and lime juice. Season with salt and pepper.3 cups rotisserie chicken, 3 tablespoons cilantro, 1 tablespoon lime juice, salt and pepper to taste
- Serve hot with your favorite toppings.Monterey Jack Cheese, tortilla chips or strips, sliced avocado, sliced jalapeno pepper, sour cream
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Keep toppings separate until serving for the best texture.
♨️ REHEATING
- Reheat in a saucepan over medium heat until warmed through.
- For a quicker option, microwave individual portions for 1-2 minutes, stirring halfway.
❄️ FREEZING
- Freeze in airtight containers or freezer bags for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Use rotisserie chicken to save time and add extra flavor.
- Mash beans instead of pureeing if you don’t have a blender.
- Add more broth for a soupier consistency or less for a thicker chili.
🍳 ALTERNATE COOKING METHODS
- Slow cooker: Combine all ingredients except lime juice and cilantro. Cook on low 6-8 hours, then stir in lime juice and cilantro before serving.
- Instant Pot: Use sauté mode to cook the onion and garlic, then pressure cook for 10 minutes with a quick release. Stir in chicken, lime juice, and cilantro at the end.
♻️ LEFTOVERS
- Repurpose leftovers by serving over rice, stuffing into burritos, or topping baked potatoes.
Nutrition
Calories: 408kcal | Carbohydrates: 31g | Protein: 43g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 117mg | Sodium: 1074mg | Potassium: 629mg | Fiber: 7g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 10mg | Calcium: 103mg | Iron: 4mg
