1 lb boneless, skinless chicken breast
1 can white beans (such as cannellini or great northern)
1 cup corn (frozen or canned)
1 medium onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 tbsp olive oil
Optional toppings (sour cream, avocado, cilantro, lime)
In a large pot over medium heat, add olive oil. Once hot, add the diced onion and cook until translucent (about 5 minutes). Stir in minced garlic, cumin, and chili powder, cooking for another minute until fragrant.
Season the chicken breasts with salt and pepper. Place them in the pot, and brown on both sides for about 3-4 minutes.
Add the drained white beans, corn, and chicken broth. Stir well, ensuring the chicken is submerged in the liquid.
Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 25 minutes, until the chicken is cooked through and tender.
Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning if needed.
Ladle into bowls and add your choice of toppings. Enjoy your warm, hearty Best White Chicken Chili!