Description
This creamy white chicken chili is a comforting dish filled with tender chicken, white beans, and a blend of spices, making it a delightful twist on traditional chili. Perfect for chilly nights, its sure to please everyone at the table.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup corn (fresh, frozen, or canned)
- 1 cup heavy cream or half-and-half
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (optional, for serving)
- Avocado slices (optional, for serving)
Instructions
- Place the chicken breasts in a large pot or Dutch oven. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 15-20 minutes until cooked through. Remove chicken, reserve cooking liquid, and shred or chop the chicken. Set aside.
- In the same pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and diced green bell pepper, sauté for an additional 2-3 minutes.
- Stir in diced green chilies, cumin, chili powder, oregano, salt, and black pepper. Cook for 1 minute. Add shredded chicken back to the pot, pour in reserved chicken broth, and bring to a gentle simmer.
- Stir in drained white beans and corn. Mix well and let the chili simmer for 15-20 minutes, stirring occasionally.
- Reduce heat to low and stir in heavy cream. Squeeze lime juice into the chili and stir. Taste and adjust seasoning as needed.
- Ladle chili into bowls, garnish with chopped cilantro, and top with shredded cheese and avocado slices if desired. Serve hot with tortilla chips or warm bread.
Notes
- Customize the chili by adding other vegetables like zucchini or carrots.
- For a lighter version, reduce the amount of cream or use a non-dairy alternative.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes