15 Best White Chicken Chili Recipes for Cold Winter Nights
Did you know that white chicken chili has become a comforting staple for many families during the cold winter months? In this blog post, we’re diving into the 15 best white chicken chili recipes that are sure to warm you up and delight your taste buds. From creamy delights to hearty versions packed with flavor, you’ll discover a variety of options to suit any palate and occasion, making it easy to enjoy chili on even the busiest of nights!
Creamy White Chicken Chili Delight
This Creamy White Chicken Chili Delight is a comforting blend of tender chicken, creamy broth, and a hint of spice that will warm your heart and satisfy your cravings.
Ingredients:
- 1 pound chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 4 cups chicken broth
- 1 can diced green chilies
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 cup heavy cream
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- Salt and pepper to taste
- Fresh cilantro for garnish
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat and sauté the chopped onion until soft.
2. Add the minced garlic and sauté for an additional minute until fragrant.
3. Stir in the shredded chicken, white beans, chicken broth, diced green chilies, cumin, and oregano.
4. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
5. Stir in the heavy cream and shredded cheese, allowing the cheese to melt and the chili to thicken.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.
Tips:
- For added heat, consider adding diced jalapeños or a pinch of cayenne pepper.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- To make it lighter, substitute half-and-half for the heavy cream.
Spicy Southwest White Chicken Chili
This Spicy Southwest White Chicken Chili is a comforting blend of savory chicken, zesty spices, and creamy flavors that will warm you up on any chilly day.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 3 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (8 oz) diced green chilies
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chopped cilantro for garnish
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat and add the chopped onion; sauté until translucent.
2. Add the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper; cook for 1-2 minutes until fragrant.
3. Add the chicken breasts and pour in the chicken broth; bring to a boil.
4. Reduce heat and let it simmer for about 20 minutes or until the chicken is cooked through.
5. Remove the chicken, shred it with two forks, and return it to the pot.
6. Stir in the white beans, diced green chilies, corn, and heavy cream; let it simmer for another 5-10 minutes.
7. Season with salt and pepper to taste, and serve hot, garnished with chopped cilantro.
Tips:
- For an extra kick, add more cayenne pepper or some chopped jalapeños.
- Serve with tortilla chips or cornbread for a complete meal.
- This chili can be made in a slow cooker; just combine all ingredients and cook on low for 6-8 hours.
- Leftovers can be stored in the refrigerator for up to 3 days and freeze well for later enjoyment.
Slow Cooker White Chicken Chili with Beans
This Slow Cooker White Chicken Chili with Beans combines savory flavors with a hint of spice, making it the perfect comfort food for any occasion.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 cans white beans, drained and rinsed
- 1 can diced green chiles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese
- Fresh cilantro for garnish (optional)
Preparation Time: 10 minutes
Cooking Time: 6-8 hours
Total Time: 6-8 hours 10 minutes
Instructions:
1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the drained white beans, diced green chiles, chopped onion, and minced garlic on top of the chicken.
3. Pour in the chicken broth and season with cumin, chili powder, salt, and black pepper.
4. Stir to combine ingredients gently, ensuring the chicken is covered with liquid.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
6. Remove the chicken, shred it with two forks, and return it to the slow cooker.
7. Stir in the sour cream and shredded cheese until melted and combined.
8. Serve hot, garnished with fresh cilantro if desired.
Tips:
- For added heat, include some diced jalapeños in the mixture.
- Feel free to use rotisserie chicken for quicker prep work.
- Make ahead and store leftovers in the refrigerator for up to three days.
One-Pot White Chicken Chili Comfort
This One-Pot White Chicken Chili Comfort is a delightful blend of creamy, zesty, and savory flavors that will warm your soul and satisfy your taste buds.
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 can (4 oz) green chiles, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream (for serving)
- 1 cup shredded cheese (for serving)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes.
3. Remove the chicken from the pot and set aside to cool, then shred it once it’s cool enough to handle.
4. In the same pot, add the onion and garlic, cooking until the onion is translucent, about 3-4 minutes.
5. Stir in the diced green chiles, cumin, chili powder, salt, and pepper, cooking for another minute.
6. Add the white beans, corn, chicken broth, and shredded chicken back into the pot, bringing the mixture to a boil.
7. Reduce the heat and let it simmer for 20 minutes.
8. Stir in the heavy cream and cilantro just before serving.
9. Serve warm topped with a dollop of sour cream and shredded cheese.
Tips:
- For added heat, consider including diced jalapeños when cooking the onions.
- You can substitute the heavy cream with coconut milk for a lighter option.
- Leftovers can be stored in the refrigerator for up to 3 days, making great next-day lunches!
- Top with avocado slices for an extra creamy texture and flavor.
Cilantro Lime White Chicken Chili
This Cilantro Lime White Chicken Chili is a vibrant dish that combines zesty lime, fresh cilantro, and tender chicken for a comforting and flavorful meal.
Ingredients:
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cans white beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and jalapeño, cooking until the onion is translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, and chili powder, cooking for an additional 1-2 minutes until fragrant.
4. Pour in the chicken broth and bring the mixture to a simmer.
5. Add the shredded chicken, white beans, and corn, and cook for 15 minutes, stirring occasionally.
6. Stir in the lime juice and chopped cilantro, season with salt and pepper to taste, and simmer for another 5 minutes.
Tips:
- For extra flavor, grill the chicken before shredding.
- Adjust the spiciness by adding more or less jalapeño.
- Serve with tortilla chips or over rice for added texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Cheesy White Chicken Chili Bake
This Cheesy White Chicken Chili Bake combines creamy textures with a delightful blend of zesty spices, making it a comforting dish that is perfect for any occasion.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lime juice
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup crushed tortilla chips (for topping)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
3. Add minced garlic and cook for an additional minute until fragrant.
4. Stir in cooked shredded chicken, white beans, diced green chilies, chili powder, cumin, salt, pepper, chicken broth, and lime juice. Mix well.
5. Remove from heat and stir in sour cream and half of the shredded cheese until well combined.
6. Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
7. Top with the remaining shredded cheese and crushed tortilla chips.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
9. Remove from the oven and let it sit for a few minutes before serving. Garnish with chopped cilantro if desired.
Tips:
- For a spicier kick, add diced jalapeños or a dash of hot sauce.
- Using rotisserie chicken can save you time and add extra flavor.
- Feel free to substitute the Monterey Jack cheese with cheddar or a cheese blend of your choice.
Creamy Garlic Parmesan White Chicken Chili
This Creamy Garlic Parmesan White Chicken Chili is a comforting blend of savory garlic, rich parmesan, and tender chicken that makes it irresistibly delicious.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
2. Add the minced garlic and continue to cook for another minute until fragrant.
3. Stir in the cooked chicken, white beans, chicken broth, cumin, smoked paprika, salt, and black pepper.
4. Bring the mixture to a simmer, then reduce heat and let it cook for about 20 minutes, stirring occasionally.
5. Remove the pot from the heat and stir in the heavy cream and grated parmesan cheese until melted and well combined.
6. Return to low heat if necessary to warm through, then serve hot, garnished with fresh cilantro.
Tips:
- For added heat, consider adding chopped green chiles or jalapeños.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- This chili can also be frozen; just make sure to leave out the cream and cheese until reheating.
Healthy Quinoa White Chicken Chili
This Healthy Quinoa White Chicken Chili combines savory chicken, hearty quinoa, and zesty spices for a nutritious meal that’s both comforting and delicious.
Ingredients:
- 1 tablespoon olive oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, shredded
- 1 can (15 oz) white kidney beans, rinsed and drained
- 1 cup quinoa, rinsed
- 4 cups low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup corn, frozen or fresh
- ½ cup fresh cilantro, chopped
- 1 lime, juiced
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and garlic, and sauté until the onion is translucent.
3. Stir in the shredded chicken, white beans, quinoa, chicken broth, diced green chiles, cumin, chili powder, salt, and black pepper.
4. Bring the mixture to a boil, then reduce heat to low and cover the pot.
5. Allow to simmer for 25 minutes, or until the quinoa is cooked and the chicken is tender.
6. Add the corn, cilantro, and lime juice just before serving.
Tips:
- For an extra kick, add more green chiles based on your heat preference.
- This chili freezes well, so make a double batch for easy meals later!
- Top with avocado slices or Greek yogurt for added creaminess.
Zesty Lemon Pepper White Chicken Chili
This Zesty Lemon Pepper White Chicken Chili combines the bright flavors of lemon and pepper with tender chicken for a refreshing twist on a classic dish.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) white beans, drained and rinsed
- 4 cups chicken broth
- 1 can (4 ounces) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon fresh lemon juice
- Salt to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat, then add the diced onion and sauté until translucent.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the chicken breasts to the pot and pour in the chicken broth. Bring to a simmer.
4. Once simmering, add the white beans, diced green chiles, cumin, paprika, and lemon pepper seasoning.
5. Cook for about 25 minutes, or until the chicken is cooked through.
6. Remove the chicken from the pot, shred it with two forks, and then return it to the chili.
7. Stir in the fresh lemon juice and season with salt to taste.
8. Garnish with chopped cilantro before serving.
Tips:
- Serve with tortilla chips for added crunch.
- For a creamier texture, add a splash of heavy cream or sour cream before serving.
- Adjust the lemon pepper seasoning to suit your taste preference.
Smoky Chipotle White Chicken Chili
This Smoky Chipotle White Chicken Chili is a flavorful twist on the classic, featuring the perfect blend of smoky chipotle heat and creamy white beans that make it irresistibly comforting.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, rinsed and drained
- 1 can (4 oz) diced green chiles
- 2 tablespoons chipotle powder
- 1 teaspoon cumin
- 4 cups chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped cilantro for garnish
- Crumbled queso fresco for garnish (optional)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Cut the chicken into bite-sized pieces and add it to the pot, cooking until browned, about 5-7 minutes.
4. Stir in the white beans, diced green chiles, chipotle powder, cumin, chicken broth, and corn.
5. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20 minutes, stirring occasionally.
6. Stir in the heavy cream and season with salt and pepper to taste, then simmer for an additional 5 minutes.
7. Serve hot, garnished with chopped cilantro and crumbled queso fresco if desired.
Tips:
- For extra heat, add more chipotle powder or fresh diced jalapeños.
- You can substitute chicken thighs for a richer flavor.
- This chili tastes even better the next day, so consider making a larger batch!
- Serve with warm cornbread or tortilla chips for a delicious pairing.
Hearty White Chicken Chili with Corn
This Hearty White Chicken Chili with Corn is special due to its creamy texture and rich flavors of spices combined with tender chicken and sweet corn, making it a comforting dish for any occasion.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Add the diced chicken to the pot and cook until no longer pink, about 7-10 minutes.
4. Sprinkle in the cumin, chili powder, salt, and black pepper; mix well to coat the chicken.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce the heat to a simmer and add the white beans and corn. Cook for an additional 15 minutes.
7. Stir in the heavy cream, chopped cilantro, and lime juice; heat through for 5 more minutes.
8. Serve hot, garnished with extra cilantro if desired.
Tips:
- For a spicier chili, add diced jalapeños or a dash of hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Consider topping with avocado, shredded cheese, or crushed tortilla chips for added texture.
Avocado Lime White Chicken Chili
This Avocado Lime White Chicken Chili is a delightful blend of creamy avocados, zesty lime, and tender chicken, making it a refreshing yet hearty meal for any occasion.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1/4 cup fresh lime juice
- 1/2 cup sour cream
- 1 ripe avocado, diced
- 1/4 cup cilantro, chopped
- Salt and pepper, to taste
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes.
2. Add the minced garlic, cumin, and chili powder, and cook for an additional 1-2 minutes until fragrant.
3. Stir in the shredded chicken, white beans, green chilies, corn, and chicken broth.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Just before serving, ladle the chili into bowls and top with diced avocado, sour cream, and fresh cilantro.
Tips:
- For extra creaminess, blend a portion of the chili before adding the toppings.
- Add more lime juice for an extra zesty flavor.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- To make it spicier, include diced jalapeños or a dash of hot sauce.
Rustic White Chicken Chili with Kale
This Rustic White Chicken Chili with Kale is special for its hearty blend of flavors featuring tender chicken, creamy white beans, and nutritious kale that come together for a comforting meal.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 2 cups chopped kale
- ½ cup heavy cream
- Salt and pepper to taste
- ½ cup fresh cilantro, chopped (optional for garnish)
- 1 lime, cut into wedges (for serving)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large pot, heat olive oil over medium heat and add the diced onion. Sauté until translucent, about 5 minutes.
2. Add the minced garlic, cumin, chili powder, and smoked paprika, and cook for an additional 1-2 minutes until fragrant.
3. Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot, shred it with two forks, and return it to the pot.
5. Stir in the white beans, chopped kale, and heavy cream. Simmer for an additional 5 minutes until the kale is wilted and everything is heated through.
6. Season with salt and pepper to taste. Serve hot, garnished with cilantro and lime wedges if desired.
Tips:
- For a spicier chili, add diced jalapeños or a pinch of cayenne pepper.
- Feel free to substitute the chicken with cooked shredded turkey or ground turkey for variety.
- This chili can be prepared ahead of time and stored in the refrigerator for up to three days or frozen for longer storage.
Instant Pot White Chicken Chili Fiesta
This Instant Pot White Chicken Chili Fiesta is a delightful blend of zesty flavors and creamy goodness, perfect for a cozy meal.
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 4 cups chicken broth
- 2 cans (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup corn, frozen or canned
- 1 cup heavy cream
- 1/2 cup cilantro, chopped
- Salt to taste
- Black pepper to taste
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. Set your Instant Pot to sauté mode and add olive oil. Once hot, add the diced onion and minced garlic, cooking until softened.
2. Add the chicken breasts to the pot, followed by the cumin, chili powder, oregano, salt, and pepper. Sauté for a few more minutes to mix the spices.
3. Pour in the chicken broth and scrape the bottom of the pot to deglaze.
4. Add the white beans, diced green chilies, and corn, mixing well.
5. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
6. Once cooking is complete, do a quick release of pressure. Open the lid and shred the chicken using two forks.
7. Stir in the heavy cream and chopped cilantro. Adjust seasoning with salt and pepper as needed.
8. Serve hot with your favorite toppings like avocado, cheese, or sour cream!
Tips:
- For a spicier version, add jalapeños or cayenne pepper.
- Make it a meal prep option by storing individual servings in the fridge or freezer.
- Garnish with tortilla chips for added crunch!
Simple White Chicken Chili for Busy Nights
This Simple White Chicken Chili balances creamy texture with zesty flavors, making it a perfect weeknight meal that’s both comforting and quick to prepare.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 2 cans white beans, drained and rinsed
- 1 can diced green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
1. Heat the olive oil in a large pot over medium heat, then add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the cubed chicken, and cook until browned, approximately 6-8 minutes.
4. Add the white beans, diced green chilies, chicken broth, cumin, chili powder, salt, and pepper to the pot. Bring to a boil.
5. Reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
6. Remove from heat and stir in the sour cream and shredded cheese until melted and combined.
7. Serve hot, garnished with chopped cilantro.
Tips:
- For extra flavor, consider adding diced jalapeños for a spicy kick.
- This chili also freezes well, so make a double batch and save some for later.
- Serve with tortilla chips or cornbread for a complete meal.
