Description
This White Chicken Chili is a creamy, comforting dish packed with tender chicken, white beans, and a blend of spices. It’s a deliciously easy meal that can be served year-round, whether for a weeknight dinner or a cozy gathering. Serve it with a sprinkle of cheese, a dollop of sour cream, or a handful of fresh cilantro!
Ingredients
Units
Scale
- :
- 1 lb chicken breasts (boneless, skinless)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (4 oz) cans diced green chilies
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 (15 oz) can white beans (such as Great Northern or cannellini beans), drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1/2 cup shredded Monterey Jack cheese (optional, for serving)
- 1/2 cup sour cream (optional, for serving)
- Fresh cilantro (optional, for garnish)
Instructions
- :
- Cook the chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, until browned and cooked through. Remove from the pot, shred the chicken with two forks, and set aside.
- Sauté the vegetables: In the same pot, add the chopped onion and garlic. Cook for 3-4 minutes, stirring frequently, until the onion is soft and translucent.
- Season the chili: Add the green chilies, cumin, chili powder, paprika, oregano, salt, and black pepper to the pot. Stir to combine.
- Add the beans and broth: Pour in the white beans and chicken broth. Bring the mixture to a simmer and let it cook for about 10-15 minutes.
- Add the chicken and cream: Stir in the shredded chicken and heavy cream. Let the chili simmer for an additional 5-10 minutes until heated through.
- Serve: Ladle the chili into bowls and top with shredded Monterey Jack cheese, sour cream, and fresh cilantro, if desired.
Notes
- :
- For a spicier version, add more chili powder or a diced jalapeño to the mix.
- You can make this ahead of time and store it in the refrigerator for up to 3 days.
- If you prefer a thicker chili, you can mash some of the beans with a fork or potato masher.
Nutrition
- Calories: 380
- Sugar: 2g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 65mg