Description
A hearty and flavorful white chicken chili made with tender chicken, white beans, and green chilies.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 2 (15 oz) cans white beans, drained and rinsed
- 3 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in diced green chilies, cumin, oregano, and cayenne pepper.
- Add chicken breasts, white beans, and chicken broth. Bring to a simmer.
- Cover and cook for 20-25 minutes until chicken is fully cooked.
- Remove chicken, shred it, and return to the pot.
- Stir in sour cream and shredded cheese until melted.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- For extra creaminess, blend 1 cup of the beans before adding them to the pot.
- Adjust cayenne pepper to control spiciness.
- Serve with lime wedges and tortilla chips.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg