- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
White chicken chili is pure comfort food. The base is perfectly spiced and creamy and filled with tender shredded chicken, white beans, green chilies, and corn. We do not use dairy to make this chili and don’t think it needs it, as it just muddies the flavor. It is best left for serving, you can always add a handful of shredded cheese and sour cream to your bowl.
Ingredient:
- 1 ¼ pound boneless, skinless chicken thighs or breast
- 2 tablespoons butter or oil
- 1 medium onion, finely chopped
- 6 medium garlic cloves, minced, about 2 tablespoons
- 1 ¼ teaspoons ground cumin
- 1 ¼ teaspoons onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne or chipotle powder, optional for heat
- 2 cups low sodium chicken stock, try homemade chicken stock
- 3 (4-ounce) cans mild chopped green chilies
- 2 (15-ounce) cans white beans like great northern beans or cannellini beans, drained and rinsed
- 1 cup frozen corn
- 1 tablespoon masa harina or 1 to 2 small corn tortillas torn into small pieces, optional
- 1/2 small bunch cilantro, roughly chopped
- 1 lime, juiced, plus more to taste
- Scallions, sour cream, avocado, shredded cheese for serving
