Description
A creamy, tangy White Chicken Chili made with tender chicken, white beans, and aromatic spices; perfect for chilly nights and gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) canned white beans (great Northern or cannellini)
- 1 onion, diced
- 4 cloves garlic, minced
- 2 mild green chilies or 1 roasted poblano, chopped
- 4 cups low-sodium chicken stock (or vegetable stock)
- 1 tsp cumin
- 1 tsp oregano
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt, to taste
- Optional: Cream, Greek yogurt, or cream cheese for richness
Instructions
- Heat a heavy-bottomed pot or Dutch oven over medium heat and add a drizzle of olive oil.
- Sauté diced onion until soft, then add minced garlic and chopped green chilies; cook for one more minute.
- Add cubed chicken and season with salt, cumin, and oregano; brown the chicken lightly on both sides.
- Pour in chicken stock and bring to a gentle simmer; add drained white beans and reduce the heat.
- Simmer until chicken is cooked through, about 15–20 minutes. Taste and adjust seasoning.
- Remove chicken, shred it, and return to the pot. For a thicker broth, mash a cup of beans and stir back in.
- Finish with lime juice and chopped cilantro; serve topped with avocado, cheese, and tortilla strips.
Notes
For a gluten-free version, ensure your stock and canned chilies have no additives. You can add sautéed mushrooms for added umami.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chili, comfort food, easy recipe, white chicken chili, family dinner
