Description
A hearty and flavorful White Bean Chicken Chili featuring tender chicken, creamy white beans, and a blend of spices simmered to perfection. This comforting chili combines zesty green chilies, aromatic cumin, and fresh lime juice for a delicious and satisfying meal that’s perfect for any day of the week.
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
- 1/2 cup sour cream
- Juice of 1 lime
Optional Toppings
- Chopped cilantro
- Shredded cheese
- Diced avocado
- Tortilla chips
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
- Cook Chicken: Add the cubed chicken and cook until browned on all sides, ensuring even color and sealing in juices.
- Add Ingredients and Spices: Stir in the diced green chilies, white beans, chicken broth, ground cumin, chili powder, dried oregano, salt, and pepper. Bring the mixture to a boil to combine the flavors.
- Simmer Chili: Reduce the heat and let the chili simmer gently for 25-30 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
- Finish with Cream and Lime: Remove the pot from heat and stir in the sour cream and lime juice, mixing until the chili is creamy and tangy.
- Serve and Garnish: Ladle the chili into bowls and top with your choice of chopped cilantro, shredded cheese, diced avocado, and/or tortilla chips for added texture and flavor.
Notes
- You can substitute chicken thighs for breasts for a juicier chili.
- Adding a pinch of cayenne pepper will increase the heat if desired.
- Use low-sodium chicken broth to better control salt levels.
- For a creamier texture, mash some of the white beans before adding sour cream.
- This chili tastes even better the next day as flavors deepen.
