Description
A simple and flavorful white chicken chili recipe that’s quick to prepare and perfect for a weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 (15 ounce) cans Great Northern or cannellini beans, rinsed and drained
- 1 (4 ounce) can chopped green chiles, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook until lightly browned.
- Add the onion and cook until translucent, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the beans, green chiles, cumin, oregano, and cayenne pepper.
- Bring the chili to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally.
- Remove the pot from the heat.
- In a small bowl, temper the sour cream by whisking in about a cup of the hot broth from the chili until smooth.
- Pour the tempered sour cream mixture back into the pot.
- Stir in the chopped cilantro.
- Season with salt and pepper to taste.
- Serve warm with toppings like Monterey Jack cheese, avocado, and tortilla strips.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can substitute shredded rotisserie chicken for the chicken breast for an even quicker meal.
- Other bean varieties like pinto beans can also be used.
- Consider adding a squeeze of lime juice before serving for a bright flavor.