Description
A creamy, slightly spicy white chicken chili made with tender shredded chicken and soft white beans, perfect for comforting meals.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1-2 cans diced green chiles
- 1 pound chicken breasts or thighs, cut into bite-sized pieces
- 1 cup low-sodium chicken broth
- 2 (15 oz) cans white beans (Great Northern or cannellini), drained
- 2 tablespoons masa harina
- 1/3 cup warm chicken broth
- Juice of 1 lime
- Chopped cilantro for garnish
- Salt to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat. Sauté diced onion and minced garlic until softened, about 5 minutes.
- Add cumin, oregano, green chiles, and salt. Cook for another minute.
- Add chicken pieces, briefly sear, and then deglaze with 1 cup chicken broth.
- Stir in the white beans and simmer on low heat for 20-25 minutes until chicken is cooked and beans are tender.
- Remove half of the chili and blend to thicken. Return to pot.
- Dissolve masa harina in warm broth and whisk into the chili. Simmer for an additional 3-5 minutes until glossy.
- Finish with lime juice and garnish with chopped cilantro before serving.
Notes
For a richer flavor, brown the chicken before adding it to the pot. Simmer gently to avoid splitting the beans.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican