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Healthier White Chicken Chili

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A creamy and comforting bowl of chili that’s packed with protein and fiber, perfect for cozy dinners or game-day feasts.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 tablespoon minced garlic (about 3 cloves)
  • 2 cups chicken broth (low-sodium recommended)
  • 2 cans (14-ounce each) great Northern beans, drained
  • 2 cans (4-ounce each) mild green chiles, with juices
  • 1 pound boneless, skinless chicken breasts, diced into 3/4-inch cubes
  • 1 cup corn kernels (fresh or frozen, thawed if frozen)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2/3 cup sour cream (full-fat recommended for richest texture)

Instructions

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the diced onions and cook for about 4 minutes, stirring occasionally, until they become soft and translucent.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the chicken broth, drained beans, green chiles with their juices, diced raw chicken, corn, chili powder, cumin, oregano, salt, and black pepper to the pot. Stir everything together and bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes until the chicken is fully cooked through.
  6. Place the sour cream in a small bowl. Ladle about 1/2 cup of the hot chili liquid into the sour cream and whisk until smooth and well combined.
  7. Pour this mixture back into the pot and stir gently until everything is incorporated.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat as needed.

Nutrition

Find it online: https://tashirecipez.com/healthier-white-chicken-chili/

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