Southwestern White Chicken Chili
80% authentic · Southwestern American
A vibrant twist on white chicken chili, incorporating smoky chipotle peppers and corn for a richer, spicier, and more complex Southwestern flavor profile.
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Ingredients
- Chicken breasts1.5 lbs
- Cannellini beans2 cans (15 oz each), rinsed and drained
- Corn kernels1 cup (frozen or canned)
- Onion, chopped1 medium
- Garlic, minced3 cloves
- Chicken broth4 cups
- Chipotle peppers in adobo sauce1-2, minced
- Cumin2 tsp
- Smoked paprika1 tsp
- Saltto taste
- Black pepperto taste
- Olive oil2 tbsp
- Cilantro, chopped (for garnish)1/4 cup
- Red onion, diced (for garnish)2 tbsp
- Lime wedges (for garnish)4
Steps
- 1
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- 2
Add minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- 3
Add chicken breasts, chicken broth, minced chipotle peppers, cannellini beans, and corn. Bring to a boil, then reduce heat and simmer for 30 minutes, or until chicken is cooked through.
- 4
Remove chicken from the pot, shred it, and return it to the pot.
- 5
Season with salt and black pepper to taste. Stir well.
- 6
Serve hot, garnished with fresh cilantro, diced red onion, and a lime wedge.
