Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

This unique twist on chili swaps out the traditional red meat for tender chunks of chicken. It’s flavored with aromatic spices like cumin and oregano, and gets its creaminess from white beans and a splash of lime juice. Top it off with fresh cilantro and a dollop of sour cream for a delicious and satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeno pepper, seeded and diced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 cup frozen corn kernels
• Juice of 1 lime
• Fresh cilantro, for garnish
• Sour cream, for serving

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and jalapeno pepper. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
2. Add the chicken pieces to the pot and cook until they are browned on all sides, about 5 minutes.
3. Sprinkle the cumin, oregano, chili powder, salt, and black pepper over the chicken. Stir well to coat the chicken with the spices.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes.
5. Add the white beans and frozen corn kernels to the pot. Simmer for an additional 10 minutes.
6. Squeeze the lime juice into the chili and stir well.
7. Serve the white chicken chili hot, garnished with fresh cilantro and a dollop of sour cream.

Enjoy this flavorful and satisfying white chicken chili as a comforting meal on a chilly day.