Description
A comforting and creamy white chicken chili filled with tender chicken, white beans, and flavorful spices, perfect for cozy evenings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can white beans (cannellini or navy beans)
- 1 can corn
- 1 onion, diced
- 2 cloves garlic, minced
- 1–2 green chilies, diced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup sour cream
- 1/2 cup shredded cheese (optional)
- Chopped cilantro for garnish
Instructions
- Sauté the aromatic ingredients: In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and minced garlic, stirring until fragrant and translucent, about 3-5 minutes.
- Brown the chicken: Place the chicken breasts in the pot and allow them to brown on both sides for enhanced flavor.
- Create the broth: Pour in the chicken broth and bring to a boil.
- Add the veggies and spices: Stir in white beans, corn, diced green chilies, cumin, and chili powder.
- Simmer to perfection: Lower the heat, cover the pot, and let it simmer for about 20 minutes.
- Shred the chicken: Remove the chicken from the pot and shred it into bite-sized pieces before returning it to the pot.
- Melt in the creaminess: Stir in sour cream and optional shredded cheese until melted.
- Season to taste with salt and pepper.
- Garnish and serve: Ladle into bowls and garnish with fresh cilantro.
Notes
For a vegetarian option, substitute chicken with grilled tempeh or mushrooms and use vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg