White Chicken Chili
This White Chicken Chili is super flavorful with filling white beans and tender chicken in a delicious broth.
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 small onion, diced
- 2 pounds chicken breasts, bone-in, skinless (about 2 large breasts)
- 1 quart (32 ounces) low-sodium chicken stock
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 15 ounce can white beans, drained and rinsed
- 1 cup frozen shoe peg white corn
- 1 jar diced green chilies these are mild
- 1 small lime juiced (about 2 tbsp)
Instructions
- Heat olive oil in a large saucepan over medium heat and cook onions for 4 to 5 minutes or until translucent.
- Add garlic and cook an additional minute.
- Add the whole chicken breasts, stock and salt to the saucepan, cover, bring to a boil and reduce to a simmer.
- Cook for 18-20 minutes, remove chicken to a plate and allow to cool.
- While the chicken is cooling, add the remaining ingredients to the pot.
- Remove the chicken from the bone, chop into bite-size pieces, and add to the pot.
- Serve.
Video
Notes
To Freeze: Allow to cool, place in appropriate tupperware or ziploc bag, label and freeze up to 4 months. Defrost in a pot over low-medium heat when ready to eat.
Nutrition
Calories: 280kcal | Carbohydrates: 23g | Protein: 32g | Fat: 6g | Cholesterol: 75mg | Sodium: 730mg | Fiber: 4g | Sugar: 2g
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