Description
Whip up this protein-packed 5-Ingredient White Chicken Chili in under 30 minutes. A healthy, hearty, and flavorful dinner using simple pantry staples and salsa verde for a complex flavor base.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tsp ground cumin
- 1 (16-oz) jar mild salsa verde (green salsa)
- 2 (15-oz) cans Great Northern beans, drained and rinsed
- 3 cups low-sodium chicken broth
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the cubed chicken breasts to the pot. Season generously with salt and black pepper.
- Sauté the chicken for 5–7 minutes, stirring occasionally, until the pieces are golden brown on the outside and mostly cooked through.
- Sprinkle the ground cumin over the chicken and stir constantly for 1 minute until fragrant to toast the spice.
- Pour in the jar of salsa verde, drained white beans, and chicken broth. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to medium-low.
- Simmer uncovered for 15–20 minutes to allow the flavors to meld and the broth to reduce slightly.
- Check a piece of chicken to ensure it is fully cooked to an internal temperature of 165°F (74°C).
- Taste the broth and add more salt or pepper if desired.
- Ladle into deep bowls and serve immediately.
Notes
- To thicken the broth without dairy, mash about 1/2 cup of the beans against the side of the pot and stir them back in.
- Choose a high-quality salsa verde brand for the best taste.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Garnish options include fresh cilantro, diced avocado, or crushed tortilla chips.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American