High-Protein White Bean Chicken Chili

High-protein white bean chicken chili with tender shredded chicken, creamy beans, corn, green chiles, and cumin in a flavorful broth. Ready in about 45 minutes.

Prep: 10 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 2 15-ounce cans white beans
• 1 cup corn
• 4 ounces diced green chiles
• 1 medium yellow onion
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 medium lime

Cooking instructions

1. Heat the broth in a large pot over medium-high heat until steaming. Add the chicken, onion, garlic, cumin, oregano, salt, and pepper. Bring to a gentle simmer, then reduce heat, cover, and cook until the thickest piece reaches 165°F, 18 to 22 minutes. (about 22 min) — 165°F
2. Transfer the chicken to a bowl and shred it with two forks. Return the shredded chicken to the pot. (about 3 min)
3. Stir in the drained and rinsed white beans, corn, and green chiles. Simmer uncovered until the beans and corn are hot and the chili is lightly thickened, 8 to 10 minutes. (about 10 min)
4. Squeeze in the lime juice, taste, and adjust the seasoning. Serve hot. (about 1 min)