Description
White Chicken Chili emerges as a comforting Mexican-inspired dish blending tender chicken, creamy broth, and hearty white beans. Spicy peppers and rich seasonings create a satisfying meal you’ll savor down to the last delicious spoonful.
Ingredients
Scale
main ingredients:
- 1.5 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 (15 oz) cans white beans
- 1 large onion
beans and vegetables:
- 2 cups corn kernels
- 1 green bell pepper
- 2 cloves garlic
spices and seasonings:
- 2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
cream and thickening:
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
additional ingredients:
- 2 tbsp olive oil
- 1/4 cup fresh cilantro
- 1 lime (for juice)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat, then sauté diced onion and minced garlic until fragrant and translucent, approximately 3-4 minutes.
- Add whole chicken breasts to the pot and cook for 5-6 minutes per side until golden brown and nearly cooked through.
- Sprinkle flour, cumin, chili powder, oregano, salt, and black pepper over the chicken, stirring to coat evenly and create a light seasoning layer.
- Pour chicken broth into the pot, scraping the bottom to release any browned bits, and bring the mixture to a gentle simmer.
- Add white beans and corn kernels, reducing heat to medium-low and allowing the chili to cook for 15-20 minutes until chicken is fully cooked and tender.
- Remove chicken breasts and shred using two forks, then return the shredded meat back to the pot.
- Stir in heavy cream and sour cream, creating a rich and velvety texture, and let the chili simmer for an additional 5 minutes.
- Dice green bell pepper and mix into the chili for added freshness and crunch.
- Squeeze fresh lime juice over the chili and garnish with chopped cilantro just before serving.
- Ladle into bowls and enjoy the creamy, hearty white chicken chili while hot.
Notes
- Swap chicken breasts with rotisserie chicken for quicker meal preparation and consistent tenderness.
- Reduce dairy content by using coconut milk or Greek yogurt as lighter cream alternatives.
- Amp up protein levels by adding extra white beans or diced jalapeños for spicy kick.
- Ensure maximum flavor by letting chili simmer longer, allowing spices to deeply infuse into the broth.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 495
- Sugar: 2 g
- Sodium: 630 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 109 mg