White Chicken Chili
Recipe GLPR6c0f1ab9464bac
A comforting and hearty white chili made with tender chicken, creamy cannellini beans, green chiles, and warm spices. This lighter take on traditional chili is perfect for a satisfying main course that comes together in about an hour.
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Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 (4 oz) can roasted green chiles, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon dried oregano
1 pinch cayenne pepper
2 cans (15 oz each) cannellini beans, rinsed and drained
1 quart chicken broth, preferably low-sodium
1 Juice of 1 lemon
Directions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 5–7 minutes per side until golden and cooked through (internal temperature of 165°F). Remove the chicken from the pot and set aside to cool slightly, then shred into bite-sized pieces.
In the same pot, add the chopped onion and sauté over medium heat for about 4 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground cumin, ground coriander, dried oregano, and cayenne pepper. Toast the spices for about 1 minute, stirring constantly to prevent burning.
Pour in the chicken broth and add the roasted green chiles. Bring the mixture to a gentle simmer.
Add the shredded chicken and the rinsed cannellini beans. Return the chili to a simmer and cook for 15–20 minutes to allow the flavors to meld.
Stir in the lemon juice and adjust the seasoning with salt and pepper to taste. Serve hot.
