Ingredients
Scale
- 2 tbsp canola oil
- 1 yellow onion, diced
- 4 medium tomatillos, diced
- 2 jalapeños, seeds removed for less spice (leave seeds in for more heat)
- 4 garlic cloves, minced
- 4.5 oz can chopped green chiles
- 3 boneless skinless chicken breasts
- 16 oz can navy beans, drained and rinsed
- 8 oz frozen corn, thawed
- 2 cups chicken stock
- 1 tsp chipotle chili powder (adjust to taste)
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp oregano
- Salt to taste
- 1/2 cup sour cream
Instructions
- Dice the onion, tomatillos, and jalapeños. Mince the garlic.
- Heat canola oil in a large pot and sauté onion, tomatillos, jalapeños, and garlic until softened.
- Stir in chopped green chiles and add chicken breasts, covering the pot for 15 minutes.
- Flip chicken and add navy beans, corn, stock, and spices. Stir to combine.
- Lower heat and cover, allowing the chili to simmer for one hour.
- Shred the chicken, returning it to the pot and mixing in sour cream.
- Serve with optional toppings and enjoy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust spices according to your heat preference; taste and modify as you go.
For a thicker chili, let it simmer longer or consider adding more beans.
Use leftover rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 25
- Cholesterol: 70