White Chicken Chili
A comforting and flavorful dish, perfect for chilly evenings, filled with chicken, white beans, and spices.
Ingredients
Main Ingredients
- 1 lb Chicken Breasts Tender and juicy, shredded for that perfect texture.
- 1 medium Onion Adds a sweet base of flavor; feel free to use shallots for a milder touch.
- 3 cloves Garlic Freshly minced for an aromatic kick.
- 1 can Green Chilies, diced Their mild heat infuses the chili with warmth; opt for roasted varieties for a deeper flavor.
- 2 cans White Beans, drained and rinsed Creamy and filling, they serve as the heart of this dish.
- 4 cups Chicken Broth Homemade or store-bought.
- 1 tbsp Cumin Consider smoked cumin for an extra layer of flavor.
- 1 tbsp Chili Powder For that warm, spicy kick; adjust based on your heat preference.
Garnishes
- 1 cup Sour Cream For garnish; Greek yogurt works as a fantastic, lighter substitute.
- Cilantro Fresh and vibrant.
Instructions
Preparation
- In a large pot over medium heat, add a drizzle of olive oil. Once shimmering, toss in the diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
- Stir in the chicken breasts, browning them slightly on all sides for about 5 minutes.
- Add the diced green chilies, white beans, cumin, and chili powder. Stir well to combine.
- Gradually add the chicken broth, bringing everything to a gentle simmer.
- Allow the chili to bubble gently for about 20 minutes or until the chicken is fully cooked.
- Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir well.
- Ladle the White Chicken Chili into warm bowls and garnish with a generous dollop of sour cream and a sprinkle of cilantro.
Notes
For a spicy kick, add jalapeños or extra chili powder. For a vegetarian option, substitute chicken with zucchini or mushrooms and use vegetable broth.