Easy White Chicken Chili (One-Pot Comfort in 30 Minutes)
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 4 cups low-sodium chicken broth
- 2 4 oz cans diced green chiles
- 3 cups cooked shredded chicken
- 2 15 oz cans white beans, drained and rinsed
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Sauté onion in olive oil until translucent, about 5 minutes.
- Add garlic and spices; cook 30 seconds until fragrant.
- Pour in broth and green chiles; stir to combine.
- Add shredded chicken and white beans.
- Simmer uncovered 15-20 minutes.
- Stir in sour cream and cheese over low heat until melted.
- Finish with lime juice and season to taste.
Notes
For a thicker chili, mash a portion of the beans before adding them.
For a spicier version, add a diced jalapeño with the onion.