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White Chicken Chili

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A hearty and creamy white chicken chili packed with tender chicken, cannellini beans, green chiles, corn, and warming spices. Finish with fresh lime and your favorite toppings for a comforting meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 large jalapeño pepper, seeds and ribs removed, finely chopped
  • 2 tablespoons minced garlic (about 5 cloves)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon sweet paprika or chili powder
  • Pinch of cayenne pepper, to taste
  • 1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)
  • Freshly cracked black pepper
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 2 (4-ounce) cans diced green chiles
  • 2 ½ to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)
  • 1 cup fresh or frozen corn kernels
  • Half a lime, plus lime wedges for serving
  • Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

Instructions

  1. In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onion is tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper. Cook for 1 minute, until fragrant.
  2. Add the chicken broth, cannellini beans and diced green chiles with their liquid. Bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes.
  3. Remove the pot from the heat. Using a wooden spoon, mash some of the beans against the side of the pot until the broth is noticeably thicker.
  4. Return the pot to medium heat. Stir in the chicken and corn and cook until heated through, about 3 minutes. Squeeze the lime half over the chili, taste and add more salt, black pepper or cayenne as desired.
  5. Serve the chili in bowls with lime wedges and your choice of shredded cheese, pickled jalapeños, diced avocado, sour cream, fresh cilantro and crushed tortilla chips.

Notes

  • Mashing some of the cannellini beans naturally thickens the chili without adding cream or flour.
  • Rotisserie chicken is a convenient option for the cooked shredded chicken.
  • Adjust the cayenne and jalapeño to suit your preferred level of heat.
  • Optional toppings such as cheese, avocado, sour cream and tortilla chips will increase the calories and other nutrition values per serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/white-chicken-chili-recipe/