White Chicken Chili
A delightful twist on traditional chili, combining tender chicken, creamy white beans, and zesty green chilies for a comforting meal.
Ingredients
Main Ingredients
- 1 pound chicken breasts, boneless and skinless Choose high-quality chicken for better flavor.
- 2 cans white beans (such as cannellini or great northern beans), drained and rinsed
- 1 can diced green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin Add more for stronger flavor.
- 1 teaspoon chili powder Adjust to taste for heat preference.
- 4 cups chicken broth
- 1 cup heavy cream (or Greek yogurt for a lighter option) Greek yogurt adds tanginess.
- Salt and pepper to taste
- Chopped cilantro and lime wedges for serving Essential for garnishing.
Instructions
Preparation
- Heat a large pot over medium heat, add a drizzle of olive oil.
- Add chopped onion and minced garlic; sauté for 3 to 5 minutes until soft and fragrant.
- Add chicken breasts and cook for 5 to 7 minutes, turning occasionally to brown.
- Sprinkle in ground cumin, chili powder, and diced green chilies; cook for another 2 minutes.
- Pour in chicken broth, bring to a gentle simmer for about 15 minutes or until chicken reaches internal temperature of 165°F.
- Remove chicken, shred it into bite-sized pieces and return to the pot.
- Add drained white beans and heavy cream (or Greek yogurt); stir to combine.
- Season with salt and pepper according to taste.
- Serve hot, garnished with chopped cilantro and lime wedges.
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Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days, or frozen for 2 to 3 months. Reheat and adjust the seasoning before serving.