Easy White Chicken Chili

Easy White Chicken Chili

Easy White Chicken Chili
Some of you may be sick of chili as the ground starts to thaw but a white chicken chili is the perfect transitional meal between seasons as its light and refreshing rather than heavy and warming.
    Servings
    4people
    Cook Time
    35minutes
    Meal Plan
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    Servings
    4people
    Cook Time
    35minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2teaspoons olive or coconut oil
    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 1 jar salsa verde *
    • 1cup chicken stock*
    • 1 1/4pound boneless, skinless chicken breast, cut into bite-size pieces
    • 1 (15-ounce) can of white beans, rinsed and drained **
    • 2cup frozen corn
    • 1teaspoon dried oregano
    • 1teaspoon ground cumin
    • 1/8teaspooon sea salt
    • Juice of 1/2 lime and optional lime, cut into wedges
    • 1/2cup fresh cilantro, chopped
    • plain Greek yogurt
    Instructions
    1. Heat the oil in a large saucepan over medium-high heat. Add in the onion and garlic and saute for 1-2 minutes until onions are translucent and garlic is fragrant. Add in the salsa verde and the following 7 ingredients (through sea salt). Bring to a boil, reduce heat to medium-low and simmer for about 20-25 minutes until chicken is tender. Stir in the lime juice and season with additional sea salt, if needed.
    2. Ladle chili into soup bowls and serve fresh chopped cilantro and Greek yogurt as condiments.
    Recipe Notes

    * I use Frontera's salsa verde which is medium spiciness but packs a lot of heat to this chili. If you prefer a mild version, try and find a mild salsa verde or don't use it at all and substitute a small can of diced green chiles in its place. Or you can use my daughter's trick to tame the heat; she adds extra Greek yogurt and mixes it in.

    ** I like to keep the beans whole, especially if I am making this in warmer weather, but if you want a creamier version, add in an additional can of white beans (drained) but puree it with the chicken stock prior to adding in with the other ingredients. This method adds a richness to the chili and is better suited for cooler times of the year.

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