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Description
A flavorful and creamy white chicken chili recipe, perfect for a comforting meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into chunks
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans great northern beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- Salt and black pepper to taste
- 4 ounces Monterey Jack cheese, shredded
- ½ cup sour cream or Greek yogurt
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
- Add the chicken chunks and cook until browned on all sides. Remove the chicken and set aside.
- Add the chopped onion to the pot and cook until tender, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Return the chicken to the pot.
- Stir in the chicken broth, great northern beans, green chiles, cumin, chili powder, oregano, cayenne pepper, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for at least 30 minutes to allow the flavors to blend.
- After simmering, stir in the shredded Monterey Jack cheese and sour cream until both are fully melted and incorporated into the chili, creating a creamy texture.
- Serve hot, garnished with fresh cilantro, avocado, or tortilla strips if desired.
Notes
- Garnish with fresh cilantro, avocado, or tortilla strips if desired.