Description
Enjoy this creamy and hearty white chicken chili featuring sweet corn. It is perfect for a cozy weeknight meal. This recipe combines simple ingredients for a flavorful and satisfying dish.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups chicken broth
- 2 cans (15 oz each) great northern beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chiles
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro, avocado
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Add chicken breasts to the pot and cook until lightly browned on all sides.
- Pour in chicken broth, great northern beans, corn, diced green chiles, cumin, chili powder, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
- Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the pot.
- Stir in heavy cream and season with salt and pepper to taste. Heat through, but do not boil.
- Serve hot and garnish with your favorite toppings such as sour cream, shredded cheese, cilantro, or avocado.
Notes
- For a thicker chili, mash some of the beans with a fork before adding the cream.
- You can use rotisserie chicken to save time. Just shred the chicken and add it to the pot after cooking the onion and garlic.
- Adjust the amount of cayenne pepper to your liking.
- This chili can be made in a slow cooker. Combine all ingredients (except cream) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in cream before serving.
- For Instant Pot, use saute function for onion and garlic. Then add the rest of the ingredients (except cream) and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes. Stir in cream before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 100mg