Description
This White Bean Chicken Chili is a comforting and flavorful dish perfect for a hearty meal. Combining tender chicken, creamy white beans, and a blend of spices, this chili is easy to make and packed with delicious ingredients. Topped with sour cream, lime juice, and optional garnishes like cilantro and shredded cheese, it delivers a satisfying balance of creamy, tangy, and spicy flavors in every spoonful.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts (or thighs), cubed
- 1 can (4 oz) diced green chilies
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Finishing Ingredients
- 1/2 cup sour cream
- Juice of 1 lime
Optional Toppings
- Chopped cilantro
- Shredded cheese
- Diced avocado
- Tortilla chips
Instructions
- Heat the olive oil: Heat the olive oil in a large pot over medium heat.
- Sauté onion and garlic: Add the diced onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
- Cook the chicken: Add the cubed chicken to the pot and cook until browned on all sides, ensuring it is partially cooked through.
- Add remaining ingredients: Stir in the diced green chilies, drained white beans, chicken broth, ground cumin, chili powder, dried oregano, salt, and pepper. Bring the mixture to a boil.
- Simmer the chili: Reduce the heat to low and let it simmer gently for 25-30 minutes, allowing the chicken to cook fully and the flavors to meld together.
- Finish with sour cream and lime juice: Remove the pot from heat and stir in the sour cream and lime juice until well combined, creating a creamy and tangy finish.
- Serve: Serve the chili hot, garnished with your choice of chopped cilantro, shredded cheese, diced avocado, or crunchy tortilla chips.
Notes
- You can substitute chicken thighs for breasts for a juicier chili.
- Adjust the level of chili powder and green chilies to control the spiciness.
- For a thicker chili, mash some of the white beans before adding them.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This chili freezes well; thaw and reheat gently before serving.
