White Chicken Chili Recipe: Easy And Delicious

September 21, 2023 Post a Comment

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Slow Cooker Creamy White Chicken Chili Part of our Old Fashioned Ch… White chicken chili from www.pinterest.com

Description

If you're looking for a hearty and flavorful meal that's easy to make, then look no further than this white chicken chili recipe. With tender chunks of chicken, creamy white beans, and a blend of spices, this dish is perfect for a chilly evening or a cozy night in. Best of all, it's simple to prepare and can be ready in just over an hour.

Prep Time

The prep time for this white chicken chili recipe is about 15 minutes.

Cook Time

The cook time for this white chicken chili recipe is about 1 hour and 15 minutes.

Ingredients

1 pound boneless, skinless chicken breasts or thighs, cut into small pieces
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) white beans, drained and rinsed
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
4 cups chicken broth
1 cup sour cream
1/2 cup chopped cilantro
Toppings: shredded cheddar cheese, sliced avocado, sour cream, chopped cilantro, tortilla chips

Equipment

Dutch oven or large pot
Knife and cutting board
Measuring cups and spoons
Wooden spoon
Blender or immersion blender (optional)

Method

Heat the olive oil in a Dutch oven or large pot over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
Add the white beans, green chilies, cumin, oregano, chili powder, salt, and chicken broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes.
If desired, use an immersion blender or transfer some of the mixture to a blender and puree until smooth. (This step is optional, but it will give the chili a creamier texture.)
Return the chicken to the pot and simmer for an additional 15 minutes, or until the chicken is cooked through.
Stir in the sour cream and chopped cilantro. Cook for an additional 5 minutes.
Remove the pot from the heat and let it cool for a few minutes before serving.
Serve the chili hot, topped with shredded cheddar cheese, sliced avocado, sour cream, chopped cilantro, and tortilla chips, if desired.
Enjoy!

Notes

If you prefer a spicier chili, you can add some diced jalapenos or a pinch of cayenne pepper.
If you don't have sour cream, you can use plain Greek yogurt instead.
This chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition Info

Serving size: 1 cup
Calories: 350
Total fat: 15g
Saturated fat: 6g
Cholesterol: 70mg
Sodium: 800mg
Total carbohydrates: 25g
Dietary fiber: 7g
Total sugars: 3g
Protein: 30g

Recipes FAQ

Can I use canned chicken instead of fresh chicken?

Yes, you can use canned chicken if you prefer. Just be sure to drain it well before adding it to the pot.

Can I use a different type of bean?

Yes, you can use any type of white bean you prefer, such as cannellini, navy, or great northern beans.

Can I make this recipe vegetarian?

Yes, you can omit the chicken and use vegetable broth instead of chicken broth to make this recipe vegetarian.

Recipe Tips

For a thicker chili, you can add an additional can of white beans or reduce the amount of chicken broth.
If you have leftovers, this chili makes a great filling for burritos or quesadillas.
For a creamier texture, you can stir in some heavy cream or half-and-half at the end of cooking.