white chicken chili
This creamy white chicken chili is a hearty, flavorful dish perfect for chilly evenings. It combines tender chicken, white beans, and a mix of spices for a comforting meal that's easy to prepare.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 2 cans white beans, drained and rinsed (e.g., cannellini or great northern)
- 2 cups chicken broth
- 1 can diced green chiles (4 ounces)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- to taste salt
- to taste black pepper
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- to taste fresh cilantro, chopped (for garnish)
- lime wedges (for serving)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the shredded chicken, white beans, chicken broth, diced green chiles, cumin, chili powder, oregano, cayenne pepper (if using), salt, and black pepper to the pot. Mix well to combine.
- Bring the mixture to a gentle simmer and cook for about 20 minutes, stirring occasionally.
- Remove the pot from heat and stir in the sour cream and half of the shredded cheese until well blended.
- Taste and adjust the seasoning if necessary.
- Serve hot, garnished with chopped cilantro and a squeeze of lime juice. Offer extra cheese on the side if desired.
Notes
This chili can be made ahead of time and stores well in the refrigerator for up to 3 days.
Leftovers can be frozen in an airtight container for up to 3 months.
For extra creaminess, add more sour cream or use cream cheese.
Feel free to adjust the spices according to your taste preference.