Description
This creamy White Chicken Chili combines tender chicken, white beans, and green chiles in a flavorful broth, making it a comforting and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 4 cups low-sodium chicken broth
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1 can (4 ounces) chopped green chiles
- 1 cup frozen corn kernels
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (optional)
- Juice of 1 lime
Instructions
- Sauté Aromatics: In a large pot over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Chicken: Add the chicken pieces to the pot. Season with cumin, oregano, cayenne pepper, salt, and black pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Add Broth and Beans: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the cannellini beans and green chiles. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add Corn and Simmer: Stir in the frozen corn kernels and continue to simmer for an additional 5 minutes.
- Finish with Creaminess: Remove the pot from heat. Stir in the sour cream and lime juice until well combined. If desired, stir in chopped fresh cilantro.
- Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded Monterey Jack cheese, additional cilantro, diced avocado, or crushed tortilla chips.
Notes
- For a thicker consistency, you can mash some of the beans before adding them to the pot.
- Adjust the level of spiciness by modifying the amount of cayenne pepper or using mild green chiles.