Description
This comforting White Chicken Chili features tender chunks of chicken, creamy cannellini beans, and a blend of flavorful spices simmered together to create a hearty and healthy dish perfect for any occasion. Enhanced with green chiles, corn, and topped with sour cream, Monterey Jack cheese, and fresh cilantro, this gluten-free chili offers a delicious twist on traditional chili recipes.
Ingredients
Scale
Chili Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into chunks
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Beans and Liquids
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 cup frozen or fresh corn
Finishing Touches
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1/2 lime
- Chopped fresh cilantro, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Cook Chicken and Spices: Add the chicken chunks, diced green chiles, ground cumin, dried oregano, chili powder, cayenne pepper if using, salt, and black pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Add Beans and Liquids: Stir in the drained cannellini beans, low-sodium chicken broth, and corn. Bring the mixture to a boil over high heat.
- Simmer Chili: Once boiling, reduce the heat to medium-low and simmer uncovered for 20–25 minutes. This will allow the chicken to cook through fully and the flavors to meld together.
- Finish and Serve: Remove the pot from heat and stir in the sour cream, shredded Monterey Jack cheese, and lime juice. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh cilantro.
Notes
- For a creamier texture, mash some of the cannellini beans before adding them to the pot.
- Use shredded rotisserie chicken to reduce cooking and simmering time.
- This chili freezes well, making it ideal for meal prepping and easy reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 60mg
