Description
This creamy and hearty White Chicken Chili combines tender chicken breasts, white beans, and a blend of spices to create a comforting dish perfect for any season. The addition of sour cream, heavy cream, and fresh cilantro enriches the chili with a smooth texture and fresh flavors, making it a delicious twist on traditional chili recipes.
Ingredients
Scale
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 1 can diced green chilies
- 32 ounces chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Dairy and Garnishes
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the olive oil: Warm the olive oil in a large pot over medium-high heat to prepare for sautéing.
- Brown the chicken: Add the chicken breasts to the pot and cook until browned on all sides, approximately 5-7 minutes.
- Set chicken aside: Remove the chicken from the pot and set it aside to rest for further cooking.
- Sauté the onion: In the same pot, add the chopped onion and cook until translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes to release its aroma.
- Deglaze the pot: Pour in the chicken broth and stir to deglaze the pot, scraping up browned bits from the bottom to enhance flavor.
- Prepare chicken: Cut the cooked chicken into bite-sized pieces and return them to the pot.
- Add remaining ingredients: Incorporate the drained white beans, diced green chilies, cumin, oregano, chili powder, salt, and pepper into the pot.
- Combine ingredients: Stir well to mix all ingredients evenly throughout the chili base.
- Simmer the chili: Bring the mixture to a simmer, then reduce heat to low and let it cook for 30 minutes, stirring occasionally.
- Add creamy elements: Stir in the sour cream, heavy cream, and chopped cilantro.
- Final simmer: Let the chili simmer for an additional 10 minutes to meld the flavors together.
- Adjust seasonings: Taste the chili and adjust salt and pepper as needed for balanced flavor.
- Serve: Serve the white chicken chili hot, garnished with additional cilantro or shredded cheese if desired.
Notes
- For a spicier chili, add chopped jalapeños or use a spicy green chili variety.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- To make this recipe gluten-free, ensure chicken broth and any additional toppings are certified gluten-free.
- For a thicker chili, reduce the amount of chicken broth slightly or simmer uncovered to concentrate flavors.
- Substitute sour cream and heavy cream with Greek yogurt and evaporated milk for a lighter version.
