White Chicken Chili 2
A hearty and flavorful white chicken chili made with tender chicken, white beans, roasted poblano peppers, and a blend of warming spices. Perfect for chilly days or meal prep.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can diced green chiles 4 oz
- 1 large poblano pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 cups low-sodium chicken broth
- 2 cans great northern beans, rinsed and drained 15 oz each
- 1 cup frozen corn kernels
- 0.5 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Garnish: chopped fresh cilantro, shredded Monterey Jack cheese
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, green chiles, poblano pepper, cumin, oregano, and smoked paprika. Cook for 2 minutes until fragrant.
- Add chicken pieces to the pot and cook until lightly browned on all sides, about 5–7 minutes.
- Pour in chicken broth and bring to a simmer. Cover and cook for 20 minutes, or until chicken is cooked through and tender.
- Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot.
- Stir in great northern beans and corn. Simmer uncovered for 10 minutes.
- Stir in heavy cream and season with salt and black pepper to taste.
- Serve hot, garnished with cilantro and shredded cheese if desired.
Notes
Perfect for meal prep or serving at a casual dinner party. Can be stored in the refrigerator for up to 4 days.