White Chicken Chili
This is wicked simple and can be made in ~45 minutes with ingredients you probably have on hand. Growing up we never did white chili but this is my change to the traditional red version – it’s lighter but still filling.
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Ingredients
Ingredients (~6-8 servings)
- 2 lbs boneless skinless chicken breasts or thighs
- 2 Tbsp olive oil
- 1 large yellow onion ~1 cup, diced
- 3 cloves garlic minced
- 2 cans diced green chiles 4 oz each
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 3 cans white beans (cannellini or great northern) 15 oz each, drained and rinsed
- 3 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- Fresh cilantro for serving
- Lime wedges for serving
Instructions
- Season chicken with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken and cook 6-8 minutes per side until browned and cooked through to 165F internal. Remove to a plate and cool 10 minutes, then shred with two forks.
- Add diced onion to the same pot and cook 5-6 minutes until softened. Add garlic and cook 30 seconds until fragrant. Add green chiles, cumin, oregano, and cayenne; stir and cook 1 minute to bloom spices.
- Add drained beans and chicken broth. Bring to a boil, then reduce heat to medium-low and simmer 15-20 minutes until slightly thickened.
- Add shredded chicken back to pot and simmer 5 more minutes to heat through.
- Remove from heat. Stir in sour cream and half the cheese until melted and creamy. Taste and adjust seasonings.
- Serve in bowls topped with remaining cheese, fresh cilantro, and lime wedges.
Notes
Do not clean the pot after cooking chicken to preserve browned bits. Remove from heat before adding sour cream to prevent curdling. Lime wedges are essential for flavor.
Tried this recipe?Leave a comment below & let me know!