Ingredients
Scale
- 2 teaspoons olive oil
- 1 large yellow onion, diced
- 2 poblano peppers, seeded and diced
- 2 cups reduced sodium chicken broth
- 1 (15.5 ounce) can cannellini beans
- 1 (4 ounce) can mild green chiles with juices
- 1 cup corn kernels
- 12 ounces boneless skinless chicken breasts, diced
- 1 ½ teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup sour cream
- 3 tablespoons chopped fresh cilantro
Instructions
- Heat olive oil in a dutch oven or large pot.
- Soften onions and peppers in the oil over medium heat for 5 minutes.
- Add chicken broth, beans, green chiles, corn, chicken, chili powder, cumin, and oregano.
- Cover and simmer for 25 minutes until vegetables are tender.
- Remove from heat and stir in sour cream and cilantro.
- Serve with your favorite toppings.
Notes
- Use boneless skinless chicken breasts for best results.
- Add more sour cream for a thicker, creamier chili.
- Cannellini beans are the preferred white beans.
- Boost flavor with extra spices or toppings like cheese and avocado.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 55mg