White chicken chili

Prep 15 min
Total 40 min
Serves 4



3 cups
low-sodium chicken broth
500 g
skinless, boneless chicken breasts, halved horizontally
2 tsp
onion, finely chopped
garlic cloves, minced
1 tbsp
Tex-Mex spice blend, such as Clubhouse
1 540-mL can
cannellini beans, drained and rinsed
1 1/2 cups
frozen corn kernels
1 tbsp
finely chopped, pickled jalapenos
1 tbsp
pickled jalapeño brine
1/2 cup
1/2 cup
chopped cilantro
1/2 cup
shredded Monterey Jack cheese, (optional)


  • BOIL broth in a medium saucepan. Reduce heat to medium-low and add chicken breasts. Gently poach, covered, flipping halfway, until cooked through, 18 to 20 min.
  • REMOVE chicken to a cutting board, reserving broth. Use two forks to shred chicken. Set aside.
  • HEAT a large saucepan over medium-high. Add oil, then onion. Cook, stirring often, 2 min. Add garlic and seasoning. Cook for 1 min. Reduce heat to medium. Add beans, corn, jalapenos, brine and reserved broth, then bring to a boil.
  • ADD chicken and sour cream into chili. Cook until mixture thickens slightly, 2 to 3 min.
  • SCOOP chili into bowls. Top with cilantro, cheese and more chopped jalapenos and sour cream, if desired.


Calories 400, Protein 43 g, Carbohydrates 37 g, Fat 10 g, Fibre 9 g, Sodium 879 mg.

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