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Quick and Easy Pantry White Chicken Chili Recipe

Pantry White Chicken Chili made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 can 15 oz white beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes with green chilies
  • 1 cup chicken broth
  • 1 cup corn frozen or canned
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup Greek yogurt or sour cream for topping

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add any additional vegetables you’d like, such as diced onion, bell pepper, or garlic, and sauté for about 5 minutes until softened.
  3. Stir in the cumin, chili powder, and onion powder, cooking for an additional minute until fragrant.
  4. Add the cooked chicken, white beans, diced tomatoes, corn, and chicken broth to the pot, stirring to combine.
  5. Bring the mixture to a simmer, then reduce the heat and cover the pot, letting it cook for 15-20 minutes.
  6. Taste and season with salt and pepper as needed, adjusting the spices according to your preference.
  7. Serve hot, topped with Greek yogurt or sour cream and additional toppings of your choice, like cilantro or jalapeños.