Description
A creamy and lightly spiced Dutch oven white chicken chili that’s perfect for weeknights or cozy gatherings.
Ingredients
- 1 lb chicken breasts, diced into 1/2–3/4-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can white beans, drained and rinsed
- 1 (4 oz) can diced green chiles
- 4 cups chicken broth
- 1 cup corn, frozen or canned
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Olive oil for sautéing
- Optional toppings: sour cream, shredded cheese, chopped cilantro, diced avocado, lime wedges
Instructions
- Heat a drizzle of olive oil in a large Dutch oven over medium heat.
- Add the chopped onion and sauté for 3–5 minutes until softened. Add the minced garlic and cook for 30–60 seconds until fragrant.
- Increase heat slightly and add the diced chicken. Cook, stirring occasionally, until browned on all sides, about 5–7 minutes.
- Stir in ground cumin, chili powder, and a pinch of salt and pepper, coating the chicken. Cook for 30–60 seconds to toast the spices.
- Add the drained white beans, diced green chiles, corn, and chicken broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes.
- Taste and adjust seasoning with salt and pepper, adding heat as desired.
- Serve warm, topped with sour cream, shredded cheese, cilantro, or avocado as desired.
Notes
For a shortcut, use shredded rotisserie chicken added near the end to warm through. Customize with toppings to suit picky eaters.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American