White chicken chili (Printable Version)
Tender chicken and beans combine with mild chiles and spices for a creamy, hearty stew in 25 minutes.
# Everything You’ll Need:
→ Produce
01 -
1 large onion, diced
02 -
1 tablespoon minced garlic
03 -
1 cup corn kernels
→ Protein
04 -
1 pound boneless skinless chicken breasts, diced
→ Canned Goods
05 -
2 cans (14 oz each) great Northern beans, drained
06 -
2 cans (4 oz each) mild green chiles with juices
→ Liquids
07 -
2 cups chicken broth
→ Spices & Seasonings
08 -
1 tablespoon olive oil
09 -
2 teaspoons chili powder
10 -
1 teaspoon ground cumin
11 -
½ teaspoon dried oregano
12 -
½ teaspoon salt
13 -
½ teaspoon black pepper
→ Dairy
14 -
⅓ cup sour cream
# Steps to Cook:
01 -
Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
02 -
Add chicken broth, great Northern beans, green chiles with juices, diced chicken, corn kernels, chili powder, cumin, oregano, salt, and black pepper to the pot. Bring mixture to a boil.
03 -
Reduce heat to low, cover the pot, and simmer for 10 minutes until chicken is fully cooked.
04 -
In a small bowl, mix sour cream with ½ cup of hot chili until smooth. Return the mixture to the pot and stir thoroughly to combine.
# Extra Suggestions:
01 -
For a creamier texture, temper the sour cream by mixing it with hot chili before adding it back to the pot to prevent curdling.