Description
A comforting and creamy white chicken chili that’s perfect for chilly evenings or casual gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup corn (optional)
- Sour cream for serving
- Cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced chicken breasts to the pot and cook until browned, about 6-8 minutes. Pour in the chicken broth, then add the white beans, diced green chilies, cumin, paprika, and season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
- If using corn, stir it in during the last 10 minutes of cooking. Serve hot, topped with sour cream and cilantro.
Notes
For a creamier texture, stir in a splash of heavy cream or sour cream just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg