White Chicken Chili
Creamy and hearty white chicken chili with tender chicken, white beans, and green chilies.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Cook the chicken: Heat olive oil in a large pot over medium heat. Add chicken breasts and cook for 6-7 minutes per side until fully cooked. Remove and shred.
Sauté aromatics: In the same pot, add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
Add beans and spices: Stir in white beans, green chilies, chicken broth, cumin, oregano, salt, and black pepper. Bring to a simmer.
Combine and simmer: Add the shredded chicken back to the pot. Let the chili simmer for 20 minutes to blend flavors.
Creamy finish: Stir in sour cream and shredded cheese until fully melted and incorporated.
Serve: Ladle into bowls and garnish with fresh cilantro. Enjoy with tortilla chips or warm bread.
Chef's Tips
- Chicken Tip: For extra flavor, use rotisserie chicken instead of cooking your own.
- Spice Level: Adjust the heat by adding more green chilies or a dash of hot sauce.
- Thickness: For a thicker chili, mash some of the beans before adding them to the pot.
- Make Ahead: This chili tastes even better the next day as flavors meld together.
- Freezing: Store leftovers in the freezer for up to 3 months. Reheat gently on the stove.
