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White Chicken Chili
A hearty one-pot meal ready in under an hour. Tender chicken and white beans simmered with green chiles in a creamy, flavorful broth—comforting and satisfying for any weeknight.
Course: Soup
Cuisine: American, Mexican
Ingredients
CHILI:
- 1 T. olive oil
- 1 lb. skinless boneless chicken breast halves cut into 1/2-inch cubes
- 1 sm. onion chopped
- 2 cloves garlic chopped
- 2 (15.5 oz.) cans Great Northern beans rinsed and drained
- 2 c. chicken broth
- 2 (4 oz.) cans chopped green chiles
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. ground black pepper
- 1/4 tsp. cayenne pepper
- 1 c. sour cream
- 1/2 c. heavy whipping cream
OPTIONAL TOPPINGS:
- Sour cream
- Corn chips
- Cilantro
- Jalapenos
- Avocado
- Scallions
- Hot sauce
Instructions
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Heat the olive oil in a large saucepan over medium heat. Add the cubed chicken, chopped onion, and garlic. Cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 10 to 15 minutes.
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Add the rinsed beans, chicken broth, chopped green chiles, salt, cumin, oregano, black pepper, and cayenne. Bring to a boil, then reduce the heat and simmer until the flavors meld, about 30 minutes.
-
Remove the chili from the heat and stir in the sour cream and heavy whipping cream until smooth and fully incorporated.
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Ladle the chili into bowls and serve with your favorite toppings.
Notes
Toppings transform this chili—try a dollop of sour cream, crunchy corn chips, sliced jalapenos, chopped cilantro, scallions, avocado, and a few drops of hot sauce to taste. Adjust the cayenne and chiles to control the heat level.