Description
A soul-warming white chicken chili that combines creamy texture and zesty flavors, perfect for chilly evenings.
Ingredients
Scale
- 1 lb chicken breast
- 1 can white beans (cannellini or great northern)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cayenne pepper (optional)
- 1 cup heavy cream or sour cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add chicken breasts, diced green chilies, and chicken broth to the pot. Increase the heat to bring it to a gentle simmer and cook until the chicken is fully cooked, about 15-20 minutes.
- Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.
- Stir in the white beans, cumin, oregano, and cayenne pepper (if using). Mix in the heavy cream or sour cream, allowing it to simmer for another 10 minutes. Season to taste with salt and pepper.
- Ladle the chili into bowls, garnish with fresh cilantro, and serve warm.
Notes
Serve with warm cornbread, tortilla chips, or a simple green salad for balance. Enjoy the leftovers as they taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 110mg