Ingredients
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1 tablespoon olive oil
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1 small onion, diced
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1 clove garlic, minced
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2 pounds bone-in, skinless chicken breasts (about 2 large breasts)
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1 quart (32 ounces) low-sodium chicken stock
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1 teaspoon kosher salt
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1 teaspoon ground cumin
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1 (15-ounce) can white beans, drained and rinsed
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1 cup frozen shoe peg white corn
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1 jar mild diced green chilies
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Juice of 1 small lime (about 2 tablespoons)
Instructions
Heat olive oil in a large saucepan over medium heat. Add the diced onion and cook for 4–5 minutes, until translucent.
Stir in the garlic and cook for 1 additional minute, until fragrant.
Step 2: Cook the ChickenAdd the whole chicken breasts, chicken stock, and kosher salt to the pot.
Bring to a boil, then reduce heat to a simmer. Cover and cook for 18–20 minutes, or until the chicken is cooked through.
Remove the chicken to a plate and allow it to cool slightly.
Step 3: Build the ChiliWhile the chicken cools, add the cumin, white beans, corn, green chilies, and lime juice to the pot. Stir to combine and allow to simmer gently.
Remove the chicken from the bone, chop or shred into bite-size pieces, and return it to the pot.
Simmer for a few additional minutes to allow flavors to meld.
Step 4: ServeLadle into bowls and serve warm. Garnish with sour cream, sliced green onions, shredded cheese, or fresh cilantro if desired.
Notes
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Freezer-Friendly: Allow chili to cool completely before transferring to freezer-safe containers or zip-top bags. Label and freeze for up to 4 months.
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Reheating: Thaw and warm gently in a pot over low to medium heat until heated through.
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Spice Level: The diced green chilies are mild. Add jalapeño or extra cumin if you prefer more heat.
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Shortcut Tip: Use rotisserie chicken for an even quicker version — simply shred and add during the final simmer.
