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Cozy White Chicken Chili

A warm, creamy white chicken chili featuring tender chicken, garbanzo beans, and bright citrus notes, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chili Base
  • 1 tablespoon olive oil, extra virgin
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced Use fresh garlic for best flavor
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional) Adjust to taste
  • 4 cups low-sodium chicken broth Use good-quality broth for best flavor
For the Main Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 2 cans (15 oz each) garbanzo beans (chickpeas), drained and rinsed Rinse to reduce sodium
  • 1 can (4 oz) diced green chiles
  • 1 cup frozen corn (optional) Optional for sweetness and texture
  • 1/2 cup plain Greek yogurt or sour cream For creaminess
  • 1 lime juiced
  • Salt and black pepper to taste
Garnishes and Serving
  • Fresh cilantro, chopped For garnish
  • Sliced avocado For garnish
  • Shredded Monterey Jack or Pepper Jack cheese (optional) For garnish
  • Extra lime wedges For serving
  • Tortilla chips or warm corn tortillas For serving

Method
 

Preparation
  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
  2. Add the diced onion and cook until translucent, about 4 to 5 minutes, stirring occasionally.
  3. Add the minced garlic, cumin, oregano, coriander, and cayenne. Cook for 30 to 45 seconds until fragrant.
Cooking
  1. Add the chicken breasts or thighs to the pot and pour in the chicken broth so the chicken is mostly covered.
  2. Bring to a gentle simmer, reduce heat to low, cover, and cook for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and is no longer pink inside.
Shredding and Combining
  1. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
  2. Add the rinsed garbanzo beans, diced green chiles, and frozen corn. Stir to combine.
Creating Creaminess
  1. Scoop about 1 1/2 cups of the soup and blend it until smooth in a blender or use an immersion blender in the pot to puree a portion of the beans and broth.
  2. Return the purée to the pot to thicken the chili.
  3. Stir in the Greek yogurt or sour cream and the lime juice. Heat through for 2 to 3 minutes, but do not boil once the yogurt is added to prevent curdling.
  4. Taste and season with salt and pepper. The texture should be creamy with visible whole beans and shredded chicken.
Serving
  1. Ladle into bowls and top with cilantro, avocado slices, shredded cheese if using, and a squeeze of lime.
  2. Serve with tortilla chips or warm tortillas.

Notes

Use bone-in chicken for extra flavor. Refrigerate leftover chili in an airtight container for up to 4 days. For vegetarian, substitute beans or tofu.