Classic White Chicken Chili Recipe
A comforting, creamy white chicken chili with tender chicken, beans, and just the right amount of spice. A one-pot wonder.
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 cans 15 oz white beans (such as cannellini or great northern), drained
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can 4 oz green chilies, diced
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 cup heavy cream
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Sauté the Chicken: Heat olive oil in a large pot over medium heat. Cook chicken until browned on both sides (about 5-6 minutes).
- Shred the Chicken: Remove the chicken and shred it with two forks. Set aside.
- Sauté the Vegetables: In the same pot, sauté onions and garlic until softened (about 3-4 minutes).
- Combine Ingredients: Add chicken, beans, green chilies, chicken broth, cumin, chili powder, and oregano to the pot. Stir.
- Simmer: Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Add Dairy: Stir in sour cream and heavy cream, then season with salt and pepper to taste. Simmer for another 5 minutes.
- Serve: Ladle into bowls and garnish with cilantro, cheese, or sour cream if desired.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 25g
Vitamins and Minerals (Per Serving)
- Vitamin A: 15%
- Vitamin C: 10%
- Iron: 12%
- Calcium: 8%
- Vitamin B6: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Top It Off: Garnish with shredded cheese, fresh cilantro, or a squeeze of lime for extra zing.
- Spicy Option: Add a chopped jalapeño or a dash of hot sauce to spice things up.
- Thick and Creamy: For a thicker chili, blend some of the beans before adding them to the pot.