White Chicken Chili (Easy Chili Recipe!)

Heat a big pot or Dutch oven over medium high heat.

Add a drizzle of extra virgin olive oil.

Add 1 roughly chopped yellow onion and sauté for 3 to 5 minutes until it starts to color and collapse.

Add 3 cloves of minced garlic and sauté for 30 seconds.

Add 2 chicken breasts and enough water to cover them.

Season with salt and pepper.

Bring to a boil, then reduce to a simmer and cover partially, cooking for about 15 to 20 minutes until chicken is fully cooked.

Remove chicken and shred using forks.

Add 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked Spanish paprika, and 1 teaspoon Aleppo pepper to the broth and stir.

Add 2 cans of drained and rinsed cannellini beans to the pot.

Blend some of the mixture to create texture and creaminess, then turn off the heat.

Add 1 cup of corn and the shredded chicken back into the pot.

Simmer for a few more minutes until everything is heated through and thickened.

Add juice of 1 lime, 2 chopped jalapeno peppers, and 1/2 cup of chermoula to the pot and stir well.

Equipment Needed

Spice Level:

Dietary