Description
A creamy and hearty chili made with tender chicken, white beans, green chilies, and warm spices. Perfect for a cozy meal on a chilly day!
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 (15 oz) can white beans (cannellini or Great Northern), drained and rinsed
- 1 (15 oz) can corn, drained (or 1 cup frozen corn)
- 3 cups chicken broth
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/2 lime, juiced
- 1 cup shredded Monterey Jack or cheddar cheese (optional)
Instructions
- Cook the chicken – In a large pot or Dutch oven over medium heat, add a little oil and cook the chicken until browned on both sides (about 3-4 minutes per side). Remove and set aside.
- Sauté the aromatics – In the same pot, add diced onion and cook for 2-3 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Simmer the chili – Add green chilies, white beans, corn, chicken broth, salt, pepper, cumin, chili powder, smoked paprika, oregano, and cayenne (if using). Return the chicken to the pot. Bring to a simmer and cook for 20-25 minutes until chicken is tender.
- Shred the chicken – Remove the chicken, shred it with two forks, and return it to the pot.
- Make it creamy – Stir in cream cheese and sour cream until fully melted and combined. Add lime juice and adjust seasoning if needed.
- Serve – Garnish with cilantro, shredded cheese (if using), and extra lime wedges. Enjoy!
Notes
- Use rotisserie chicken for a quicker version.
- Swap sour cream for Greek yogurt for a lighter option.
- Add jalapeños for extra spice.