White Chicken Chili Classic (Print-Friendly Version)
Creamy chili with chicken, beans, mild chiles, and corn—ready in 25 minutes for a healthy, flavorful meal.
# What You’ll Need to Make This:
01 -
1 tablespoon olive oil
02 -
1 large onion, diced
03 -
1 tablespoon minced garlic (approximately 3 cloves)
04 -
2 cups chicken broth
05 -
2 cans (400 g each) great Northern beans, drained
06 -
2 cans (115 g each) mild green chiles with juices
07 -
450 grams boneless, skinless chicken breasts, diced
08 -
1 cup corn kernels
09 -
2 teaspoons chili powder
10 -
1 teaspoon ground cumin
11 -
0.5 teaspoon dried oregano
12 -
0.5 teaspoon salt
13 -
0.5 teaspoon black pepper
14 -
160 milliliters sour cream
# How to Prepare:
01 -
Heat olive oil in a large pot over medium-high heat. Add diced onion and cook for 4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
02 -
Add chicken broth, drained beans, green chiles with juices, diced chicken breast, corn kernels, chili powder, cumin, oregano, salt, and black pepper to the pot. Stir thoroughly to combine.
03 -
Bring contents to a boil, then reduce heat to low. Cover and simmer for 10 minutes, until the chicken is fully cooked.
04 -
Place sour cream in a small bowl. Add approximately 120 milliliters of hot soup to sour cream and mix to temper. Stir the tempered sour cream back into the pot. Mix thoroughly until incorporated to ensure a creamy, smooth texture.
# Extra Tips:
01 -
For a thicker chili, stir in up to 30 grams of cornmeal at the end of cooking if desired.