White Chicken Chili
A creamy and flavorful white chicken chili that's high in protein, diabetic-friendly, and low in carbs — perfect for busy families.
Ingredients
Cooking Ingredients
- 1 tablespoon Olive Oil For a touch of richness without overwhelming the flavors.
- 1 medium Onion, diced Adds natural sweetness and depth of flavor.
- 2 cloves Garlic, minced Brings aromatic warmth.
- 4 cups Chicken Broth Enhances the chili’s heartiness.
- 2 cans Great Northern Beans, drained and rinsed Creamy texture and protein-packed goodness.
- 1 can Mild Green Chiles Provides a zesty kick.
- 1 cup Corn Kernels Adds sweetness and crunch.
- 2 tablespoons Chili Powder Essential for classic chili taste.
- 1 teaspoon Ground Cumin Offers earthy tones.
- 1 teaspoon Dried Oregano Fragrant herb that lifts the flavor.
- 1 teaspoon Salt Enhances all flavors.
- 1 teaspoon Black Pepper Adds gentle heat.
- 1 cup Sour Cream Makes the chili creamy without guilt.
Instructions
Preparation
- Gather all ingredients and tools: a large pot, stirring spoon, and chopping board.
- Dice the onion and garlic.
- Drain and rinse the great Northern beans.
- Dice the chicken breasts into bite-sized pieces.
- Measure out the spices.
Cooking
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and garlic; sauté for 3-4 minutes until fragrant.
- Stir in the diced chicken and cook until no longer pink, about 5-6 minutes.
- Add the chicken broth, great Northern beans, green chiles, corn, and spices.
- Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally.
Serving
- Remove the pot from heat and stir in the sour cream until fully incorporated.
- Adjust seasoning if necessary.
- Serve hot in bowls, garnished with sour cream if desired.
Notes
For a thicker chili, let it simmer uncovered for the last few minutes. This recipe is naturally gluten-free and can be easily adjusted for dairy-free options.