Description
This White Bean Chicken Chili is a creamy, comforting dish packed with tender chicken, white beans, and a blend of aromatic spices. Simmered to perfection on the stovetop, it features a rich and smooth texture enhanced by heavy cream and sour cream, garnished with fresh cilantro and optional toppings like avocado and shredded cheese for added flavor and texture.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, diced
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (4 oz) green chilies
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 2 cans (15 oz each) white beans, drained and rinsed
- 1/2 cup heavy cream
- 1/2 cup sour cream
Garnish and Toppings
- Fresh cilantro, chopped
- Optional toppings: diced avocado, shredded cheese, lime wedges, crushed tortilla chips
Instructions
- Cook the Chicken: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until it is no longer pink. Remove the chicken from the pot and set aside.
- Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Green Chilies and Broth: Pour in the green chilies and chicken broth. Stir in the cumin, dried oregano, and chili powder. Return the cooked chicken to the pot and mix well.
- Simmer and Add Beans: Add the drained and rinsed white beans. Bring the chili to a gentle simmer and cook for 15 to 20 minutes, allowing the flavors to meld together.
- Add Cream and Sour Cream: Reduce heat to low. Stir in the heavy cream and sour cream until the chili is creamy and well combined.
- Serve and Garnish: Ladle the chili into bowls and garnish with freshly chopped cilantro. Add optional toppings such as diced avocado, shredded cheese, lime wedges, or crushed tortilla chips for extra flavor and texture.
Notes
- Use fresh or canned beans, just be sure to rinse and drain canned beans well to reduce sodium.
- For a spicier chili, add additional green chilies or a pinch of cayenne pepper.
- This chili can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Substitute heavy cream and sour cream with Greek yogurt for a lighter version.
- Serve with cornbread or a side salad for a complete meal.
