Description
This creamy White Chicken Chili combines tender diced chicken, white beans, green chiles, and a blend of spices simmered to perfection. Enriched with sour cream and heavy cream for a smooth texture, it’s a comforting and flavorful main course that’s perfect for chilly evenings or anytime you crave a hearty, satisfying meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, diced
Broth and Beans
- 2 cups low-sodium chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 can (4 oz) diced green chiles
Spices
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon ground coriander
- Salt and black pepper to taste
Additional Ingredients
- 1 cup frozen or canned corn, drained
- ½ cup sour cream
- ½ cup heavy cream
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Heat the oil and sauté onions: In a large pot over medium heat, warm the olive oil. Add the diced onion and cook for 3 to 4 minutes until softened and translucent, creating a flavorful base.
- Add garlic: Stir in the minced garlic and continue cooking for 30 seconds until fragrant, careful not to burn.
- Cook the chicken: Add the diced chicken breasts to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the chicken pieces are lightly browned on all sides.
- Add broth, beans, and spices: Pour in the chicken broth, followed by the white beans, great northern beans, and diced green chiles. Then add ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper. Stir everything together, and bring the mixture to a gentle boil.
- Simmer chili: Reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld and the chicken to cook through completely.
- Incorporate corn and creamy ingredients: Stir in the drained corn, sour cream, and heavy cream, mixing until the chili becomes smooth and creamy. Continue to simmer for another 5 minutes for the chili to thicken slightly.
- Finish and serve: Remove the pot from heat. If desired, sprinkle chopped fresh cilantro on top before serving. Serve the chili warm for a comforting meal.
Notes
- For an extra kick of heat, add a pinch of cayenne pepper along with the other spices.
- Substitute rotisserie chicken for a quicker preparation time without sacrificing flavor.
- For a lighter version, replace sour cream with Greek yogurt to reduce fat content while maintaining creaminess.
