Description
This flavorful chili is hearty, creamy, and filled with bold, Southwestern comfort. With tender chicken, warm spices, and creamy white beans, this doubled version is perfect for cozy family dinners, meal prep, or casual get-togethers. We’ve added a few twists to bring even more depth and flavor.
Ingredients
2 tbsp olive oil
2 large onions, diced
2 tbsp minced garlic (6 cloves)
4 cups chicken broth
4 (14 oz) cans great Northern beans, drained
4 (4 oz) cans mild green chiles (with juices)
2 lbs boneless, skinless chicken breasts, diced
2 cups corn kernels (fresh, canned, or frozen)
4 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
1 1/3 cup sour cream
Flavor Twists (Optional but Delicious)
1 tsp smoked paprika (for a subtle smoky note)
1/2 tsp cayenne (for heat)
1/4 cup chopped fresh cilantro (stirred in before serving)
Juice of 1 lime (brightens the finish)
1 cup shredded Monterey Jack cheese (melted in for extra creaminess)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook 1 minute more.
Add chicken and cook until lightly browned (it will finish cooking in the broth).
Stir in beans, green chiles, corn, broth, and all seasonings.
Bring to a boil, then reduce heat and simmer for 25–30 minutes.
Turn off heat and stir in sour cream, cheese (if using), lime juice, and cilantro.
Serve hot with tortilla chips, avocado slices, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 340 / Serving
- Sodium: 550mg / Serving
- Fat: 14g / Serving
- Carbohydrates: 26g / Serving
- Fiber: 7g / Serving
- Protein: 27g / Serving