Description
An easy, classic white chicken chili that tastes delicious and is ready in 30 minutes. A go-to weeknight dinner recipe that everyone will love.
Ingredients
Scale
- 1 cup yellow onion, diced
- 1 green bell pepper, diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 3 ½ cups low-sodium chicken broth
- 3 (4 oz cans) diced green chilis
- 1 teaspoon cumin
- 1/4 teaspoon paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 2 (15 oz cans) cannellini beans, drained
- 3 cups cooked and shredded chicken
- 1 (15 oz can) corn, drained
- 1/2 cups plain greek yogurt (or heavy cream)
- 2 tablespoons fresh lime juice
Toppings:
- Cilantro, chopped
- Monterey jack cheese, shredded
- Avocado, chopped
Instructions
- In a large pot or dutch oven, heat olive oil over medium high heat. Add the onion and bell pepper and saute until tender, about 4 minutes. Add garlic and saute for 1 minute more.
- Add broth, green chilis, seasonings, and salt & pepper to taste. Stir to combine. Bring the pot to a boil, reduce heat to medium low and simmer for 15 minutes, uncovered. If you like more broth in your soup, add a little extra here.
- Stir in beans, chicken, corn and yogurt. Stir to combine. Cook for 3 – 4 minutes, until the chili is heated through.
- Remove from heat and stir in lime juice. Add optional toppings of cilantro, cheese, and avocado.
Notes
Note: you can substitute cooked & shredded rotisserie chicken for chicken breasts.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch