White Chicken Chili

5 from 14 votes

This White Chicken Chili is packed with flavor, really easy to make, and a great meal your family will love.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Main Course

Cuisine: American

Servings: servings

1-2 tablespoons olive oil
1 pound chicken breasts can also use chicken tenders
1 medium diced onion diced
4 cloves minced garlic minced
1 teaspoon cumin
6 cups chicken broth divided
1 cup roasted green chiles 1 cup equivalent to two 4-ounce cans green chile
15 ounces great Northern beans drained and rinsed, can swap with Cannellini beans
1 cup corn I used Trader Joe's roasted frozen corn
1 teaspoon salt

In a heavy bottom pot or dutch oven over medium high heat, add 1-2 tablespoons olive oil. Add 1 medium diced onion and 1 pound chicken breasts meat and allow to brown, flipping the chicken just once. You don't need to cook the chicken through, but you want to get a little bit of a sear on it, about 5 minutes per side.
Add minced 4 cloves minced garlic, give everything a stir, and allow to cook for 2-3 more minutes.
Add 4 cups of the 6 cups chicken broth (reserving the remaining two cups for later) along with the 1 teaspoon cumin and 1 cup roasted green chiles.
Allow mixture to come to a boil, and then reduce heat to low. Continue to cook on low uncovered until the liquid reduces by half, about 60-90 minutes.
Using two forks, shred the chicken.
Add 15 ounces great Northern beans to the pot and stir. To get a thicker chili, smash about half of the beans with your spoon as you stir. Mixture should be a little thick once the beans suck up the remaining liquid. At this point, add the 1 cup corn and the remaining chicken broth. Stir, add 1 teaspoon salt to taste, and heat through.
Serve with avocado and a squeeze of lime.