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Lemon Herb White Chicken Chili
Rachel Kim

Lemon Herb White Chicken Chili

Lemon and oregano give this white chili a lighter, almost springlike finish. It still eats like chili because mashed cannellini beans and cumin anchor the broth. Fresh lemon juice belongs at the end, where it will taste bright instead of cooked.
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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.