White Chicken Chili (Stovetop Method)
A hearty and wholesome stovetop chili crafted with tender chicken, creamy white beans, and vibrant green chiles. This comforting dish is full of depth and ready in under an hour—ideal for cozy weeknight meals or casual gatherings.
Pin it to remember it!
Print Recipe
Servings: 8
Ingredients
- 1 can approx. 15 oz sweet corn kernels, drained and rinsed
- 1 tablespoon plus 1 teaspoon chili-seasoned olive oil
- 1 medium yellow onion finely chopped
- 2 medium garlic cloves crushed or minced
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- 1 teaspoon mild chili powder
- Two 15-ounce cans cannellini or great northern beans rinsed and drained
- 2 pounds of uncooked boneless skinless chicken breast (approximately three large pieces)
- 4 cups low-sodium chicken stock
- Two 4-ounce cans diced green chiles
- 1 can 14.5 ounces fire-roasted diced tomatoes
- Juice from 1 fresh lime
- ½ cup plain Greek yogurt 2% fat recommended
Suggested Garnishes:
- Additional Greek yogurt
- Roughly chopped fresh cilantro
- Shredded sharp cheddar cheese
- Thinly sliced jalapeño
- Lime wedges
- Crushed tortilla chips or strips
Instructions
- Warm the olive oil in a large stockpot over medium heat. Sauté the diced onion until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
- Sprinkle in the cumin, oregano, chili powder, cayenne, salt, and black pepper. Stir the spices into the onion and garlic mixture until aromatic, about 30 seconds.
- In a separate bowl, mash one cup of the white beans using a potato masher or fork until mostly smooth; this will help create a creamier consistency.
- To the pot, add the chicken broth, both whole and mashed beans, green chiles, fire-roasted tomatoes, and corn. Stir thoroughly to combine.
- Submerge the raw chicken breasts into the pot. Increase heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15 to 20 minutes, or until the chicken is thoroughly cooked and tender.
- Turn off the heat and carefully remove the chicken breasts from the pot. Set them aside to cool slightly, then shred the meat using two forks.
- Return the shredded chicken to the chili. Pour in the freshly squeezed lime juice and stir in the Greek yogurt until fully incorporated.
- Serve hot, topped with your choice of garnishes such as cilantro, yogurt, cheese, jalapeños, lime wedges, or tortilla chips.