Description
This White Chicken Chili is a creamy, comforting blend of tender chicken, white beans, and a mild mix of spices. Perfectly seasoned with cumin, oregano, and a touch of heat from green chilies and cayenne, it’s a delicious twist on traditional chili that’s quick to prepare on the stovetop. Garnished with fresh cilantro and Monterey Jack cheese, this hearty dish is both flavorful and satisfying, ideal for weeknight dinners or meal prep.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cubed or shredded
- 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 cup frozen or canned corn
- ½ cup sour cream
- ½ cup half-and-half or heavy cream
For Garnish (Optional)
- Fresh chopped cilantro
- Shredded Monterey Jack cheese
- Juice of ½ lime
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes, until softened and translucent. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Chicken: Add the cubed or shredded chicken breasts to the pot. Cook for about 5 to 6 minutes until the chicken is lightly browned and cooked through, stirring occasionally to ensure even cooking.
- Add Beans and Spices: Stir in the drained white beans, diced green chilies, ground cumin, dried oregano, chili powder, cayenne pepper (if using), salt, and black pepper. Mix well to incorporate all the ingredients.
- Simmer the Chili: Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Reduce heat to low and cook uncovered for 15 to 20 minutes to allow the flavors to meld together.
- Finish with Cream and Corn: Stir in the frozen or canned corn, sour cream, and half-and-half (or heavy cream). Let the chili simmer for another 5 minutes, stirring occasionally, until creamy and heated through.
- Final Touches: Remove the pot from heat. Squeeze in the juice of half a lime and stir to combine. Adjust seasoning to taste if needed.
- Serve: Ladle the chili into bowls and garnish with fresh chopped cilantro and shredded Monterey Jack cheese. Add additional lime wedges if desired. Serve hot and enjoy.
Notes
- For extra richness, use rotisserie chicken and stir in 2 oz of cream cheese along with the sour cream.
- This chili freezes well; portion into airtight containers for easy meal prep and future meals.
- Adjust cayenne pepper quantity to control the level of heat according to preference.
- Use low-sodium broth to manage sodium content effectively.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
