White Chicken Chili with Corn & Lime Crema
This White Chicken Chili with Corn & Lime Crema is a vibrant, hearty, and fresh dish with tender chicken, sweet corn, creamy beans, and a zesty lime crema.
Equipment
- Large sauté pan or Dutch oven
- Wooden spoon or spatula
- Measuring spoons and cups
- Knife and cutting board
- Juicer or reamer
- Blender or small bowl
Ingredients
- 1 pound boneless, skinless chicken breasts diced
- 1 tablespoon olive oil for sautéing and flavor
- 1 onion diced
- 2 cloves garlic minced
- 1 green bell pepper diced
- 1 can (15 oz) white beans drained and rinsed
- 1 can (15 oz) corn drained
- 4 cups chicken broth flavorful base
- 1 teaspoon cumin adds earthiness
- 1 teaspoon chili powder mild heat and complexity
- salt and pepper to taste
- 2 limes juice of
- 1/2 cup sour cream for lime crema
- 1/4 cup fresh cilantro chopped
- 1 avocado diced for garnish
Instructions
- Heat the olive oil in a large sauté pan or Dutch oven over medium heat. Add the diced onion and green bell pepper, cooking until softened and fragrant, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced chicken breasts and cook until they are no longer pink on the outside, about 6-7 minutes.
- Sprinkle the cumin, chili powder, salt, and pepper over the chicken and vegetables. Stir well to coat everything evenly with the spices.
- Pour in the chicken broth and bring the mixture to a simmer.
- Once simmering, stir in the drained white beans and corn. Let the chili cook gently for 15-20 minutes, allowing the flavors to meld and the chicken to cook through completely.
- While the chili simmers, mix the sour cream with fresh lime juice and chopped cilantro in a small bowl to make the lime crema.
- Ladle the chili into bowls, then top each serving with a dollop of lime crema and diced avocado.
Notes
- Add diced jalapeños or cayenne pepper to increase the heat level.
- Use Greek yogurt or coconut cream as dairy-free alternatives to sour cream for the lime crema.
- Prepare the chili base a day ahead and refrigerate for enhanced flavors and easy reheating.
- Freeze the chili without lime crema and avocado for up to 3 months; add fresh garnishes when serving.
- Chicken thighs can be substituted for breasts for a juicier texture.