Easy Stovetop White Chicken Chili

As the seasons shift and the air turns crisp, there's nothing quite like a warm bowl of chili to bring comfort and nourishment to your day. White chicken chili has surged in popularity over the years, becoming a beloved alternative to the traditional beef chili that many grew up with. Its creamy texture and subtle flavors make it a delightful option for family dinners or gatherings with friends. In today’s fast-paced world, the appeal of easy, quick recipes cannot be overstated. This Cozy Easy Stovetop White Chicken Chili is designed to come together in under an hour, making it perfect for busy weeknights or last-minute meal prep.

Warm up your evenings with this Cozy Easy Stovetop White Chicken Chili! Perfect for busy nights, this creamy, comforting dish features lean chicken, white beans, and zesty spices, all ready in under an hour. Packed with nutrients and versatile enough for any palate, it's a healthier twist on traditional chili. Garnish with cheese and cilantro for a delicious finish. Try it today! #WhiteChickenChili #ComfortFood #EasyRecipes #HealthyEating #CozyMeals #StovetopCooking #FamilyDinner #ChiliNight

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Ingredients

1 lb boneless, skinless chicken breasts (diced)

1 tablespoon olive oil

1 medium onion (chopped)

3 cloves garlic (minced)

1 can (15 oz) white beans (drained and rinsed)

1 can (4 oz) diced green chilies

1 can (15 oz) corn (drained)

4 cups low-sodium chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon oregano

Salt and pepper to taste

1 cup shredded Monterey Jack cheese (for topping)

Fresh cilantro (chopped, for garnish)

Sour cream (for serving)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until translucent.

Stir in the minced garlic and cook for an additional minute, until fragrant.

Add the diced chicken to the pot, season with salt, pepper, cumin, chili powder, and oregano. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.

Pour in the chicken broth, then add the white beans, green chilies, and corn. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 20 minutes, stirring occasionally.

Taste and adjust the seasoning as needed. If you prefer a thicker chili, continue to simmer for another 5-10 minutes.

Once ready, ladle the chili into bowls and top each serving with shredded Monterey Jack cheese, chopped cilantro, and a dollop of sour cream. Serve warm.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6