Description
A hearty and creamy white chicken chili made with tender chicken, white beans, green chiles, and warming spices. Perfect for a cozy fall meal.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sour cream
- 1/2 cup heavy cream or half-and-half
- Juice of 1 lime
- Fresh cilantro, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes.
- Add garlic and cook for another 1 minute until fragrant.
- Add the chicken, white beans, green chiles, chicken broth, cumin, oregano, chili powder, cayenne (if using), salt, and black pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, until chicken is cooked through and flavors have melded.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in sour cream, heavy cream, and lime juice. Simmer for another 5 minutes.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- Use rotisserie chicken to save time.
- For a spicier chili, add jalapeños or more cayenne.
- Can be made ahead and refrigerated for up to 3 days.