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White Chili

Weeknight White Chicken Chili

Get the ultimate cold weather comfort-food on a busy weeknight.
Course Dinner
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 -8
Author Jen Seislove

Ingredients

  • 1 medium white onion chopped
  • 3 cloves garlic minced
  • 1 tbsp. olive oil
  • 2 packs of chicken tender strips
  • 3 cups water
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • dash of cayenne pepper optional
  • 64 ounce cans of white beans (4 cans) like cannellini, rinsed and drained
  • 14 1/2 ounces low sodium chicken broth
  • 16 ounce bag of frozen sweet corn
  • 9 ounces cans chopped green chilis (2 cans)
  • 3 tbsp fresh squeezed lime juice about 1 whole lime

Instructions

  1. Saute onions and garlic in olive oil over medium-high heat.
  2. When onions are translucent, add chicken that has been cut into small chunks.
  3. Cook until lightly browned.
  4. Add water and stir.
  5. Add all dry seasonings, the corn, half the beans, and green chilis. Stir.
  6. Reduce heat and simmer, stirring often, for 10-15 minutes until the chicken is done.
  7. In a blender, mix half of the beans and the chicken broth until smooth. Add to the pot.
  8. Bring to a boil, then reduce the heat and simmer for 30 minutes or until blended and creamy.
  9. Serve with desired garnishes.

Recipe Notes

Cannellini beans or small white beans work well.
Serve with tortilla chips for a quick side option.
Garnish with toppings like sour cream, cilantro, jalapeño, shredded cheese, and avocado.