Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans (15 oz) white beans, drained & rinsed
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) corn kernels, drained
- 4 cups chicken broth
- 1½ tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- Salt & pepper, to taste
- 1½ lbs boneless, skinless chicken (breasts or thighs)
- ½ cup sour cream or Greek yogurt
- Juice of 1 lime
- Fresh cilantro, chopped (garnish)
- Sliced jalapeños (optional)
- Lime wedges, for serving
Instructions
- Heat oil in a large pot over medium heat. Sauté onion 3–4 minutes; add garlic and cook 30 seconds.
- Stir in cumin, oregano, and chili powder; toast spices 30 seconds.
- Add broth and chicken; simmer gently, covered, until chicken is cooked through (15–20 minutes).
- Remove chicken; shred with two forks; return to the pot.
- Stir in beans, green chilies, and corn; simmer 8–10 minutes to thicken.
- Off heat, stir in sour cream (or yogurt) and lime juice. Season with salt and pepper.
- Serve hot. Garnish with cilantro, jalapeños, and lime wedges.
Notes
- Mash ½ cup of the beans for a thicker, creamier texture.
- Keep heat low when stirring in dairy to prevent curdling.
- Chili thickens as it sits—add broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American