Description
A comforting and protein-packed white chicken chili that comes together in about 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can of white beans (cannellini or great northern), rinsed and drained
- 1 cup chicken broth
- 1 cup corn (frozen or canned)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 cup Greek yogurt or sour cream
- Chopped fresh cilantro for garnish
Instructions
- In a large pot, heat a little oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 5 minutes.
- Stir in the cooked chicken, white beans, corn, chicken broth, cumin, chili powder, oregano, and a couple pinches of salt and pepper. Mix well.
- Bring to a simmer, then reduce to low heat and cook for about 20 minutes, stirring occasionally. Alternatively, cook on low in a slow cooker for 4-6 hours, or use an Instant Pot on high pressure for 10 minutes with quick release.
- Once cooked, stir in the Greek yogurt or sour cream until everything is creamy and combined.
- Serve hot, topped with freshly chopped cilantro.
Notes
This chili is customizable; feel free to add leftover veggies or adjust spices to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 70mg