Description
This White Bean Chicken Chili is a hearty and flavorful dish perfect for a cozy dinner. Made with tender chicken, creamy white beans, and a blend of spices, it’s simmered to perfection in chicken broth and finished with a touch of lime and sour cream for a bright, creamy finish. Ideal for family meals, this chili is both comforting and nutritious.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts (or thighs), cubed
- 1 can (4 oz) diced green chilies
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Finishing Ingredients
- 1/2 cup sour cream
- Juice of 1 lime
Optional Toppings
- Chopped cilantro
- Shredded cheese
- Diced avocado
- Tortilla chips
Instructions
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
- Brown the chicken: Add the cubed chicken to the pot and cook until browned on all sides, ensuring it’s sealed and cooked partially through.
- Add main ingredients and spices: Stir in the diced green chilies, white beans, chicken broth, ground cumin, chili powder, dried oregano, salt, and pepper. Mix well and bring the mixture to a boil.
- Simmer the chili: Reduce the heat to low and let the chili simmer gently for 25-30 minutes, allowing the chicken to cook fully and the flavors to meld together.
- Finish with sour cream and lime: Remove the pot from heat and stir in the sour cream and freshly squeezed lime juice until well combined, adding a creamy and tangy finish.
- Serve and garnish: Ladle the chili into bowls and serve hot. Top with your choice of chopped cilantro, shredded cheese, diced avocado, or tortilla chips for extra flavor and texture.
Notes
- You can substitute chicken thighs for breasts for a juicier chili.
- Adjust the chili powder and green chilies for desired spiciness.
- Beans can be mashed slightly for a thicker consistency if preferred.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
- For a dairy-free option, omit the sour cream or use a plant-based alternative.
