Ingredients
Chili
- 1 tablespoon olive oil
- 1 medium onion diced, about 150 g
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 500 g cooked white beans about 3 cups, or 2 cans drained and rinsed
- 4 cups unsalted chicken broth 960 ml
- 1 4-ounce can mild diced green chiles 113 g
- 200 g frozen corn about 1 1/3 cups
- 450 g cooked shredded chicken skin and bones removed; thigh meat used for nutrition
- 3 g fine salt about 1/2 teaspoon; adjust to products used
- 1/2 cup sour cream 120 g
- 2 tablespoons lime juice add to taste
- 2 tablespoons chopped cilantro optional garnish
Equipment
- 1 Large saucepan or Dutch oven
- 1 Potato masher or fork
- 1 Instant-read thermometer
Instructions
Simmer and finish
- Mash about 1 cup of the cooked beans with a splash of the measured broth. Leave the remaining beans whole.
- Heat oil in a large pot over medium heat. Add onion and cook 5–6 minutes, stirring, until soft. Add garlic, cumin and oregano; stir for 30 seconds.
- Add whole and mashed beans, remaining broth, green chiles and corn. Bring to a gentle simmer and cook uncovered for 12 minutes, stirring occasionally.
- Add the cooked chicken and salt. Simmer 5 minutes or until the chicken and chili reach 165°F (74°C). If too thick, add a little broth or water; if very thin, mash a few more beans against the pot.
- Remove from the heat. Stir a ladle of hot broth into the sour cream in a bowl, then gently fold it into the pot. Add 1 tablespoon lime juice, taste, and add the remaining tablespoon if desired. Do not boil after adding sour cream. Divide into six portions and add optional cilantro.
Nutrition
Serving: 1portionCalories: 343.3kcalCarbohydrates: 20.5gProtein: 27.9gFat: 13.1gSodium: 388.3mgFiber: 13.3g
Video
Notes
Video reference: Natashas Kitchen, published September 17, 2021, shows chicken-and-white-bean chili with corn. It uses cream cheese, ranch and tomato-chile ingredients; this written version instead uses sour cream, mild green chiles, cumin and oregano. Follow these quantities and stovetop steps.
Use already-cooked, safely stored chicken. Refrigerate leftovers promptly in shallow containers; use within 3–4 days and reheat to 165°F/74°C with a little broth if needed.
Nutrition is estimated using ANSES Ciqual 2025 for cooked skinless thigh meat, cooked white beans and produce, plus Swanson unsalted broth, Ortega 4 oz mild green chiles and Daisy sour cream label data. Canned beans and other broth brands may increase sodium. Optional cilantro and toppings are excluded; lime flesh data approximates juice. Below-threshold values use half the threshold.
Illustrative cost assumptions, not live prices: cooked chicken $5, beans $2, broth $1.75, corn $0.75, chiles $1, sour cream $0.75, onion/garlic/lime/oil/spices $2.25 = $13.50 for six servings.
