White Chicken Chili
A creamy and comforting white chicken chili made with tender chicken, white beans, green chilies, and a blend of spices. It's a hearty meal perfect for chilly days, packed with flavor and easy to make.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
- Can opener
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts, boneless and skinless
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 2 cans white beans, drained and rinsed (15 oz)
- 1 can diced green chilies (4 oz)
- 4 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Juice of 1 lime
- Optional toppings: shredded cheese, cilantro, avocado, tortilla chips
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the garlic, cumin, chili powder, and oregano. Stir and cook for 1 minute until fragrant.
- Pour in the chicken broth, beans, and green chilies. Stir to combine.
- Return the chicken to the pot, bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it using two forks, and return it to the pot. Stir in the sour cream and heavy cream. Cook for another 5-10 minutes, until the chili is heated through.
- Season with salt, pepper, and lime juice to taste.
- Serve with optional toppings such as shredded cheese, cilantro, avocado, or tortilla chips.
Notes
- You can use rotisserie chicken for a quicker option.
- Adjust the level of heat by adding more or fewer green chilies or a pinch of cayenne.
- For a thicker chili, mash some of the beans before adding them to the pot.