White Chicken Chili
A cozy and creamy chicken chili loaded with flavor, perfect for chilly nights or busy weeknights.
Ingredients
Main Ingredients
- 1 lb Chicken Breast (or thigh) Tender and lean, the star of the dish.
- 2 cans White Beans (cannellini or great northern) Adds creaminess and fiber. Substitute with chickpeas for a twist.
- 2 cans Green Chiles A mild kick that elevates the flavor profile.
- 4 cups Chicken Broth A rich homemade version does wonders.
- 1 cup Heavy Cream Adds that luscious, creamy texture. Swap with coconut milk for a dairy-free option.
- 1 medium Onion Provides a flavorful foundation.
- 2 cloves Garlic Essential for aroma.
- 1 tsp Cumin Brings warmth and depth.
- 1 tsp Chili Powder Adjust spice levels to your taste.
- 1 tsp Oregano For additional seasoning.
- 1 unit Lime Juice A splash of brightness.
- 1/4 cup Fresh Cilantro For garnish.
Instructions
Preparation
- Dice the onion, mince the garlic, and shred the chicken if it’s pre-cooked.
- In a large pot over medium heat, add a drizzle of olive oil. Once hot, toss in the onion and garlic, sautéing until fragrant and translucent—about 3-5 minutes.
- If you're using raw chicken, stir it in now, cooking until it’s no longer pink. If using pre-cooked chicken, just add it after the next step.
Cooking
- Add cumin, chili powder, and oregano into the pot, stirring for an additional minute to toast the spices.
- Pour in the chicken broth, beans, green chiles, and juice from one lime. Stir well to combine and bring to a gentle simmer.
- Reduce the heat to low and stir in the heavy cream, allowing it to warm through (about 5 minutes).
Final Touches
- Taste and adjust seasoning, adding salt and pepper as needed. Sprinkle in fresh cilantro before serving.
Notes
For a vegetarian version, swap chicken for roasted vegetables or tofu. Serve topped with crushed tortilla chips, shredded cheese, sour cream, or avocado for added texture.