White Chicken Chili with Cilantro and Lime

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 2 cups chicken broth
• 1 cup frozen corn kernels
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cook until softened.
2. 2 Add garlic, cumin, chili powder, and oregano; cook for another minute until fragrant.
3. 3 Add chicken pieces and cook until lightly browned.
4. 4 Stir in beans, chicken broth, and corn. Bring to a simmer.
5. 5 Cover and cook for 20 minutes until chicken is cooked through.
6. 6 Season with salt and pepper. Stir in cilantro and lime juice.
7. 7 Serve hot with extra cilantro and lime wedges if desired.

Equipment

• Large pot
• Cutting board
• Knife

Variations

• Add a diced jalapeño for a spicy kick.
• Substitute turkey for chicken for a leaner option.

Substitutions

• Substitute vegetable broth for chicken broth to make it vegetarian.
• Use another white bean like navy beans if cannellini are unavailable.

Pairings

• Pairs well with a fresh green salad.
• A sprinkle of shredded cheese on top is delightful.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• If you prefer a thicker chili, mash some of the beans before adding them back to the pot.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently.

Serving Suggestions

• Serve with warm cornbread.
• Garnish with avocado slices and a dollop of sour cream if desired.

FAQ