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Lemon Herb White Chicken Chili on a plate
Andrew Fowler

Lemon Herb White Chicken Chili

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 cans cannellini beans 15 oz each, drained
  • 3 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1 tsp finely grated lemon zest
  • 2 tbsp fresh lemon juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion for 5 minutes, then stir in the garlic, cumin and oregano for 30 seconds.
  3. Mash 1 cup beans and add them with the whole beans, broth, corn, lemon zest and remaining salt.
  4. Simmer uncovered for 16 minutes and return the chicken for 3 minutes.
  5. Remove the pot from the heat and stir in the lemon juice.