White Chicken Chili

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 8/4/2020

A lighter version of traditional chili featuring juicy chicken thighs, white beans, lime and avocado.

In a pinch? Use canned beans instead of dried. Add the canned beans along with the chicken stock and corn.

Serves: 6 Save

Ingredients (19)

  • Chili:
  • 1 1/2 pound chicken thighs, skin and bones removed
  • 2 tablespoon canola oil
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 2 teaspoon kosher salt
  • 1/2 Mexican oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground guajillo chili powder
  • 1 teaspoon ground chipotle
  • 6 cup chicken stock
  • 10 ounce corn (thawed if frozen)
  • 4 cup small white navy beans (soaked overnight and precooked for 30-40 minutes)
  • Optional Toppings:
  • bunch cilantro, minced
  • green onions, thinly sliced
  • avocado, cut into medium sized pieces
  • lime wedges

Directions

  1. If using dried navy beans, soak overnight and pre-cook 30 minutes before adding in step 5.
  2. Heat canola oil in a heavy dutch oven over medium heat. Add minced onion. Stir and continue to cook over medium heat until soft; about 5 minutes.
  3. While onion is cooking, cut chicken thighs into bite-sized pieces. Add chicken to onions, stir and cook over medium heat for 5 minutes.
  4. Add garlic and salt. Reduce heat; simmer for 1 minute. Add Mexican oregano, cumin, coriander, guajillo chili powder and chipotle.
  5. Add chicken stock and corn; stir to mix well. Bring to a boil then lower heat to a simmer and cook for 30 minutes. Add beans and cook for another 30 minutes or until thickened.
  6. Spoon into serving bowls, season with salt and pepper and serve with toppings.

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