Description
A simple and nutritious white chicken chili recipe that is perfect for a quick meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1/2 cup cilantro, chopped (for garnish)
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the chicken breasts and cook until browned on both sides.
- Pour in the chicken broth, and add the white beans, green chilies, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Add the corn and simmer for an additional 5 minutes.
- Serve hot, garnished with cilantro.
Notes
- For a spicier chili, add jalapeños or cayenne pepper.
- This chili can be made in a slow cooker for convenience.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American