Description
Classic White Chicken Chili is a comforting, hearty dish that’s perfect for chilly nights. Made with tender chicken, creamy white beans, and a blend of flavorful spices, this chili is both satisfying and easy to prepare. With a hint of heat from green chilies and a touch of creaminess from sour cream, it’s a perfect balance of flavors. Whether you’re making it for a family dinner or for a game day gathering, this chili is sure to become a new favorite.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed (such as great northern or cannellini)
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cayenne pepper (optional, for heat)
- 4 cups chicken broth
- 1/2 cup sour cream
- Salt and pepper, to taste
- Fresh cilantro (optional, for garnish)
- Shredded cheese (optional, for garnish)
- Lime wedges (optional, for garnish)
Ingredient Highlights
- Chicken: Boneless, skinless chicken breasts or thighs are ideal for this chili as they cook quickly and stay tender.
- White Beans: These beans provide heartiness and creaminess, making the chili filling and satisfying.
- Green Chilies: The mild heat from green chilies adds flavor without overwhelming the dish.
- Sour Cream: Adds a creamy texture and a slight tang, making the chili smooth and rich.
- Spices: A combination of cumin, chili powder, paprika, and oregano provides a balanced, flavorful base that enhances the chicken and beans.
Instructions
Prepare the Chicken:
- Cook the Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the pot and set it aside.
- Shred the Chicken: Once the chicken is cool enough to handle, shred it using two forks or chop it into bite-sized pieces. Set aside.
Make the Chili:
- Sauté the Onion and Garlic: In the same pot, add the diced onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add the Beans and Chilies: Stir in the white beans, green chilies, cumin, chili powder, paprika, oregano, and cayenne pepper (if using). Cook for 1-2 minutes, allowing the spices to become fragrant.
- Add the Chicken Broth: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
- Add the Shredded Chicken: Once the broth is simmering and the flavors have developed, add the shredded chicken back into the pot. Stir to combine and cook for an additional 5 minutes.
Add the Creaminess:
- Stir in the Sour Cream: Lower the heat to medium-low and stir in the sour cream. Mix until the chili becomes creamy and smooth. Taste and adjust the seasoning with more salt, pepper, or cayenne if desired.
- Simmer: Allow the chili to simmer for an additional 5-10 minutes, ensuring it is heated through and the flavors are fully blended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 10g
- Carbohydrates: 30g
- Protein: 28g