Description
A warm and creamy white chili that combines tender chicken or turkey with fluffy white beans and corn, perfect for chilly evenings or family gatherings.
Ingredients
Scale
- 1 pound chicken breast or turkey, diced
- 1 can white beans (great northern or cannellini), drained and rinsed
- 1 can corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions
- In a large pot over medium heat, warm the olive oil. Add the chopped onions and minced garlic; sauté until they’re fragrant and softened.
- Toss in the diced chicken or turkey, cooking until the meat is browned on the outside.
- Stir in the ground cumin, chili powder, salt, and pepper, allowing those flavors to meld for about a minute.
- Add the drained white beans, corn, and chicken broth to the pot. Increase the heat to bring it to a boil, then reduce the heat and let it simmer for approximately 25 minutes.
- Once the chili has simmered, stir in the sour cream. If you’re feeling indulgent, add shredded cheese at this point. Heat through before serving.
- Ladle the white chili into bowls and garnish with chopped cilantro if desired.
Notes
Serve with crusty bread, avocado slices, or tortilla chips. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: comfort food, white chili, easy recipe, chicken, weeknight dinner