Description
Sarah’s White Chicken Chili is a comforting and creamy chicken chili recipe that is easy to make and perfect for a cozy dinner. This hearty chili is packed with tender chicken, beans, and flavorful spices, finished with a touch of lime, cilantro, and creamy toppings. It’s a satisfying meal that the whole family will love.
Ingredients
Scale
For the Chili:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen or canned corn
- 1/2 cup sour cream
- 1/2 cup heavy cream
- juice of 1 lime
For Garnish:
- chopped fresh cilantro
- shredded Monterey Jack cheese
- sliced jalapeños (optional)
Instructions
- Prepare the Chili: Heat olive oil in a large pot or Dutch oven. Sauté onion until softened, then add garlic and cook briefly. Add chicken, beans, green chiles, broth, cumin, oregano, chili powder, coriander, salt, and pepper. Simmer until chicken is cooked through. Shred chicken and return to pot.
- Finish the Chili: Stir in corn, sour cream, heavy cream, and lime juice. Simmer until heated through and slightly thickened.
- Serve: Ladle chili into bowls and garnish with cilantro, cheese, and jalapeños if desired. Serve warm.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- This chili pairs well with tortilla chips or cornbread.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 100mg
