Name: The Best White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil (30 ml); 1 medium onion, diced; 2 cloves garlic, minced; 1 pound boneless, skinless chicken breast, cut into small pieces (450 g); 2 teaspoons ground cumin (8 g); 1 teaspoon ground coriander (2 g); 1/2 teaspoon chili powder (1 g); 1/2 teaspoon paprika (1 g); 1/2 teaspoon salt (2.5 g); 1/4 teaspoon black pepper (0.5 g); 2 cans white beans, drained and rinsed (15 ounces each) (850 g total); 1 can diced green chilies (4 ounces) (113 g); 4 cups chicken broth (950 ml); 1 cup frozen corn (160 g); 1/4 cup fresh cilantro, chopped (15 g); Juice of 1 lime; 1/2 cup plain yogurt (120 ml); 1 cup shredded cheddar cheese (115 g)

Description

Discover the ultimate White Chicken Chili recipe that will warm your soul. Learn how to make this delicious and comforting dish with our step-by-step guide. Perfect for cozy nights in!

Ingredients

2 tablespoons olive oil (30 ml)
1 medium onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breast, cut into small pieces (450 g)
2 teaspoons ground cumin (8 g)
1 teaspoon ground coriander (2 g)
1/2 teaspoon chili powder (1 g)
1/2 teaspoon paprika (1 g)
1/2 teaspoon salt (2.5 g)
1/4 teaspoon black pepper (0.5 g)
2 cans white beans, drained and rinsed (15 ounces each) (850 g total)
1 can diced green chilies (4 ounces) (113 g)
4 cups chicken broth (950 ml)
1 cup frozen corn (160 g)
1/4 cup fresh cilantro, chopped (15 g)
Juice of 1 lime
1/2 cup plain yogurt (120 ml)
1 cup shredded cheddar cheese (115 g)

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Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute.
Add the chicken pieces to the pot and cook until browned, about 5-7 minutes.
Stir in ground cumin, ground coriander, chili powder, paprika, cayenne pepper, salt, and black pepper.
Cook the spices for 1-2 minutes, stirring to coat the chicken evenly.
Add the drained and rinsed white beans and diced green chilies to the pot.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low and let the chili simmer for 20 minutes.
Add the frozen corn to the pot and cook for an additional 5 minutes.
Stir in the fresh cilantro and lime juice.
Remove the pot from heat and stir in the sour cream until well combined.
Serve the chili hot, garnished with shredded Monterey Jack cheese.

Notes

Enhance the chili with a hint of cayenne pepper or hot sauce for added spiciness.
Add richness by stirring in a spoonful of sour cream or Greek yogurt before serving.
Elevate the flavor by garnishing with avocado slices or a squeeze of fresh lime juice.