white chicken chili
This creamy and flavorful white chicken chili is a warm and comforting dish that’s perfect for any time of the year. Packed with tender chicken, white beans, and a variety of spices, it’s both satisfying and easy to make.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Stirring spoon
- 1 Can opener
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 medium carrots, diced (about 1 cup)
- 1 medium bell pepper, diced (about 1 cup)
- 1.5 pounds boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans (such as cannellini), drained and rinsed
- 1 can (4 oz) green chilies, diced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- to taste salt
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- to garnish fresh cilantro (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the diced onion, carrots, and bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken breasts to the pot, followed by the white beans, green chilies, chicken broth, cumin, oregano, chili powder, pepper, and salt. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken breasts and shred or dice them, then return to the pot.
- Stir in the sour cream and half of the shredded cheese until well combined.
- Adjust seasoning if necessary, then serve hot, garnished with the remaining cheese and fresh cilantro if desired.
Notes
For added heat, consider adding diced jalapeños or hot sauce.
You can use rotisserie chicken to save time on cooking the chicken.
This chili freezes well, making it perfect for meal prep! Just let it cool before transferring to airtight containers.