White Chicken Chili
This creamy, mildly spicy white chicken chili is packed with tender chicken, hearty white beans, and vibrant green chilies, offering a delightful twist on traditional chili.
Ingredients
Main Ingredients
- 1 pound chicken breasts Use boneless, skinless breasts for best results.
- 2 cans white beans (cannellini or great northern), drained and rinsed Draining and rinsing improves texture.
- 1 can diced green chilies Adjust spice level based on preference.
- 1 medium onion, chopped Provides flavor base.
- 2 cloves garlic, minced Fresh garlic adds aroma.
- 1 teaspoon ground cumin Enhances the earthy flavor.
- 1 teaspoon chili powder Adjust to taste for spiciness.
- 4 cups chicken broth Use low sodium if preferred.
- 1 cup heavy cream or Greek yogurt Use Greek yogurt for a lighter option.
- to taste Salt and pepper Enhance flavors.
- for serving Chopped cilantro and lime wedges For garnish.
Instructions
Preparation
- In a large pot, pour in some olive oil and heat over medium.
- Add the chopped onion and minced garlic. Sauté for 3 to 5 minutes until softened.
- Add the chicken breasts and cook for 5 to 7 minutes, browning all sides.
- Stir in ground cumin, chili powder, and diced green chilies; sauté for another 2 minutes.
- Pour in the chicken broth and bring to a simmer.
- Let the chili simmer for about 15 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return to the pot.
- Add the drained white beans and heavy cream or Greek yogurt; stir to combine.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and lime wedges.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
This chili can be made in advance, and the flavors improve after a day in the refrigerator. Store in airtight containers for up to 4 days in the fridge or freeze for up to 3 months.