White Chicken Chili

photo credit: delish.com

You can make this ahead of time! Leftovers will last in the fridge for 4 to 5 days.

Ingredients:

3 boneless skinless chicken breasts, cut into thirds

5 c. low-sodium chicken broth

2 (15 oz.) cans white beans, drained and rinsed

1 1/2 c. frozen corn

1/2 c. sour cream

Freshly chopped cilantro, for garnish

1/4 c. shredded Monterey Jack

1/4 c. crushed tortilla chips

Directions:

Transfer cooked chicken breasts to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.

Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

White Chicken Chili -w- Video

Test Kitchen Tips!

We started with boneless skinless chicken breasts and simmered it in the broth to cook through. (It only takes 10 minutes.) But if you have leftover rotisserie chicken, feel free to use that instead!

Chickpeas or pinto beans can replace the white beans.

Monterey jack is delicious, but so is cotija and even sharp cheddar.

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