White Chicken Chili (Stove Top)


  • 1 tablespoon olive oil
  • 2 lbs chicken breasts, thighs or cutlets
  • 1 medium yellow onion, diced
  • 2 cloves garlic
  • 1 Cup Salsa Verde
  • 1 16 oz can Great Northern Beans, drained and rinsed
  • 1 Cup corn, drained and rinsed
  • 1 4 oz can green chiles
  • 1 lime, juiced
  • 1 tablespoon cumin
  • 1/2 teaspoon organo
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon coriander
  • 32 oz. or 4 cups chicken or vegetable broth (water works too)
  • salt, pepper
  • Toppings: lime wedge, sour cream, shredded cheese, avocado, tortilla chips, cilantro


  1. Heat oil in a large pot. Add chicken and cook on medium until mostly cooked through. Remove chicken from pot, shred with 2 forks and set aside.
  2. Add onions and garlic, cook for 3 minutes or until translucent. Be careful not to burn the garlic.
  3. Add great northern beans, corn, green chilies (with juice from can), salsa, cumin, oregano and chili powder to the pot. Add back in the chicken. Stir to combine all of the ingredients and then add the chicken broth.
  4. Bring to a boil then lower to simmer for about 30 minutes to allow the broth to reduce. Add salt and pepper to taste.
  5. Serve topped with a lime, shredded cheese, avocado, sour cream, cilantro and tortilla chips, .

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