White Chicken Chili
A fall and winter staple with the perfect balance of warm comfort and zesty spice. Top with yogurt and cheese, and you've got the coziest meal you could imagine.
IngredientsÂ
Directions
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4 chicken breasts
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1 Tbsp olive oil
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1 white onion, diced
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2 cloves garlic, minced
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32 oz chicken bone broth (if in the UK, use 1 chicken stock cube)
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1 7oz jar green chilis
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2 tsp cumin
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1 tsp paprika
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1 tsp oregano
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Salt and pepper
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1 cup frozen corn
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2 cans cannellini beans
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1 lime
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½ cup fresh cilantro, chopped (optional)
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½ cup greek yogurt
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1 cup shredded mozzarella cheese
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Preheat your oven to 400 F / 200 C. On a sheet pan, place 4 chicken breasts. Bake until fully cooked, 20-25 minutes. Once out of the oven, place in a heat-safe bowl, and, while still warm, use two forks to shred the chicken.
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In a large pot over medium heat, drizzle olive oil and add onion and garlic. Cook until translucent and fragrant.
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Add in chicken broth, green chilis, spices and shredded chicken. Bring to a simmer and stir continuously.
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Add corn and beans. Allow to simmer for 40 minutes.
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Squeeze juice from one lime into the pot and stir.
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Dish soup into 4-5 meal prep containers. Refrigerate for up to one week. When ready to eat, heat in the microwave for 2 minutes until warm. Add in a generous dollop of greek yogurt and sprinkle of shredded cheese to the hot soup and stir to combine. Sprinkle fresh cilantro if desired.
