Name: White Chicken Chili
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 pound boneless, skinless chicken breasts and thighs; 4 cup chicken broth, low-sodium preferred; 1 cup chopped onion; 1/2 cup chopped celery; 1 teaspoon garlic (optional); 2 teaspoon ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon ground coriander; 1/2 teaspoon dried oregano; 1 cup corn kernels (frozen or canned, drained); 1 (15-ounce) can navy or cannellini beans, drained; 1 (4-ounce) can diced chiles, drained; 1 cup sour cream; 1 lime, cut into wedges; Cilantro sprigs

White Chicken Chili

Try out our hearty and easy white chicken chili recipe. It's simple to cook, tasty, and healthier then other chicken chili.

By: Addie Gundry, Cookbook Author and Food Network Star

Fall right into fall with this cozy, chicken chili recipe. This tasty and healthy option is made with low sodium broth and fresh veggies, making it hearty and heart-happy at the same time. Unlike a lot of all-day chili options, this recipe will only take you an hour to prep and cook, making it a fantastic last-minute option, as well. This easy chicken chili is sure to impress.

From the Chef: Is there ever a bad time for a bowl of chili? It's the ultimate comfort food that truly shines in the fall or winter. All you need is a blanket and a dramatic movie, and you've got yourself the perfect night in.
- Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, Easy Chicken Recipes: 103 Inventive Soups, Salads, Casseroles, and Dinners Everyone Will Love.

Serves8

Preparation Time15 min

Cooking Time45 min

Ingredients

2 pounds boneless, skinless chicken breasts and thighs
4 cups chicken broth, low-sodium preferred
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic (optional)
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 cup corn kernels (frozen or canned, drained)
1 (15-ounce) can navy or cannellini beans, drained
1 (4-ounce) can diced chiles, drained
1 cup sour cream
1 lime, cut into wedges
Cilantro sprigs

Instructions:

In a large heavy stockpot, combine the chicken, broth, onion, celery, and garlic on medium heat. Bring to a boil, then reduce the heat and simmer for 20 minutes. Remove the chicken from the pot and shred, placing the meat in a medium bowl. Sprinkle the chicken with cumin, salt, coriander, and oregano and toss well, then return the chicken and spices to the stockpot. Simmer for 20 minutes. Add the corn kernels, beans, and chiles and simmer for 10 minutes. Taste and adjust the seasoning as necessary.
Serve in individual bowls garnished with sour cream, lime wedges, and cilantro.