White Chicken Chili
A creamy and flavorful twist on traditional chili featuring tender chicken, white beans, and zesty toppings, perfect for chilly evenings.
Ingredients
For the chili base
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) white beans, rinsed and drained
- 1 can (4 ounces) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 cup sour cream
- Salt and pepper to taste
For garnish
- Fresh cilantro
- Lime wedges
Instructions
Cook the Chicken
- In a large pot over medium heat, heat the olive oil.
- Add the chicken breasts and cook for about 5-7 minutes on each side until browned and cooked through.
- Remove and shred the chicken using two forks.
Sauté the Aromatics
- In the same pot, add the diced onion and sauté until soft, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
Combine Ingredients
- Add the shredded chicken back to the pot along with the white beans, diced green chiles, cumin, chili powder, and chicken broth.
- Stir well to combine.
Simmer the Chili
- Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally.
Finish with Cream
- Once the chili is heated through, stir in the sour cream and season with salt and pepper to taste.
- Allow it to heat for another 2-3 minutes.
Serve and Garnish
- Ladle the chili into bowls and garnish with fresh cilantro and lime wedges.
- Enjoy!
Notes
For a richer flavor, swap chicken breast for thighs. Adjust seasoning as per taste, and remember, the chili tastes even better the next day!