Stovetop White Chicken Chili
A comforting stovetop white chicken chili made with great Northern beans, mild green chiles, and tender chicken for a hearty meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion (diced)
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups chicken broth
- 2 14-ounce cans great Northern beans (drained)
- 2 4-ounce cans mild green chiles (with juices)
- 1 pound boneless skinless chicken breasts (diced)
- 1 cup corn kernels
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup sour cream for creaminess
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat until shimmering.
- Add the diced onions and sauté for about 4 minutes until softened and translucent.
- Stir in the minced garlic and let it cook for another 30 seconds until aromatic.
- Pour in the chicken broth, followed by the drained great Northern beans, mild green chiles with juices, diced chicken, and corn kernels. Stir well to combine.
- Add chili powder, ground cumin, dried oregano, salt, and black pepper. Stir to incorporate all ingredients.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 10 minutes.
- In a small bowl, mix the sour cream with half a cup of the hot chili to temper it.
- Pour the sour cream mixture back into the pot and stir until well incorporated.
- Taste and adjust seasoning if necessary before serving.
Notes
Store leftovers in the fridge for 3-4 days or freeze for up to a couple of months. Add lime wedges for a zingy finish.