Spicy White Chicken Chili Recipe
A creamy, spicy white chicken chili made with tender chicken, hearty beans, and a zesty kick that’ll keep you coming back.
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 cans 15 oz white beans (cannellini or great northern), drained
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 jalapeños diced (seeds removed for less heat)
- 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. Brown chicken for 5-6 minutes per side.
- Shred the Chicken: Remove chicken from the pot, shred with two forks, and set aside.
- Cook the Veggies: In the same pot, sauté onions, garlic, and jalapeños until softened, about 3-4 minutes.
- Add Ingredients: Toss shredded chicken, beans, green chilies, chicken broth, cumin, chili powder, and oregano into the pot. Stir.
- Simmer: Bring the mixture to a boil, then lower the heat and simmer for 20 minutes.
- Finish It Off: Stir in sour cream and heavy cream. Season with salt and pepper. Let it simmer for another 5 minutes.
- Serve: Spoon into bowls and top with extra jalapeños or cheese, if desired.
Notes
Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
Vitamins and Minerals (Per Serving)
- Vitamin A: 12%
- Vitamin C: 15%
- Iron: 14%
- Calcium: 8%
- Vitamin B6: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Heat It Up: If you can handle it, leave the seeds in your jalapeños for extra spice.
- Toppings: Add sour cream, cheese, or avocado to balance the heat.
- Slow Cooker: Throw everything in a slow cooker and let it simmer for 4 hours on low for an even richer flavor.