Description
A comforting and easy White Chicken Chili recipe perfect for cozy nights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 minute.
- Add diced chicken to the pot and cook until no longer pink, about 5-6 minutes.
- Stir in white beans, diced green chilies, chicken broth, cumin, oregano, chili powder, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Remove the pot from heat. Stir in sour cream and shredded Monterey Jack cheese until melted and well combined.
- Ladle chili into bowls and garnish with chopped fresh cilantro. Serve hot.
Notes
- For a creamier texture, blend a portion of the beans before adding them to the pot.
- Feel free to adjust the spice level by adding more chili powder or using spicier diced green chilies.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg