– **Title**: Easy White Chicken Chili
– **Ingredients**:
– 1 lb (450 g) boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
– 1 can (4 oz) diced green chiles
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 1/2 cup sour cream or Greek yogurt
– 1/4 cup fresh cilantro, chopped (for garnish)
– Optional toppings: shredded cheese, avocado slices, lime wedges
– **Instructions**:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the chicken breasts to the pot along with the chicken broth, white beans, green chiles, cumin, chili powder, paprika, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Stir in the sour cream or Greek yogurt until fully combined. Adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro and your choice of optional toppings like shredded cheese, avocado slices, and lime wedges. Enjoy!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing because it adds a lovely flavor. You can swap it out for avocado oil or vegetable oil if you prefer or if that’s what you have on hand.
Onion: A medium onion adds sweetness and depth. If you’re sensitive to onions, try using shallots or green onions instead.
Garlic: Fresh garlic offers a pungent flavor that enhances the dish. If garlic isn’t your thing, garlic powder is a good alternative, but use less than you’d use fresh.
White Beans: Great Northern and Cannellini beans are perfect, but black beans or chickpeas could also work if that’s what you have. Just know it will change the color and flavor a bit.
Chicken: Rotisserie chicken makes this recipe so easy, but any cooked chicken will do. Leftovers work great here!
Heavy Cream/Sour Cream: For a creamy finish, both are excellent. If you want a lighter option, use Greek yogurt or a non-dairy cream substitute like coconut cream.
How Can I Ensure My Chili Is Flavorful?
Building flavor is key in this dish, and it starts with sautéing your aromatics. First, heat the olive oil until it’s hot but not smoking. Then, adding the onions allows them to soften and bring out their sweetness. Here’s how to do it right:
- Sauté the onion for about 5 minutes until translucent.
- Add minced garlic and spices (cumin, chili powder, oregano), cooking for an additional minute to release their flavors.
- Don’t rush this step! Taking the time to sauté properly enhances the chili’s overall taste.
Once you add your broth and other ingredients, let it simmer. The longer it simmers, the more the flavors meld, so let it bubble gently for at least 15 minutes.
How to Make Easy White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 2 cans (15 oz each) white beans (like Great Northern or Cannellini), drained and rinsed
- 2 cups cooked chicken, shredded (you can use rotisserie chicken)
- 1 can (4 oz) diced green chilies
- 1 cup corn (fresh, frozen, or canned)
- Salt and pepper to taste
- 1 cup heavy cream or sour cream (for a creamier texture)
- Juice of 1 lime
For Garnish:
- Chopped fresh cilantro
- Diced avocado
- Tortilla strips
How Much Time Will You Need?
This comforting white chicken chili takes about 10 minutes to prep and around 30 minutes to cook, making the total time around 40 minutes. It’s perfect for a cozy dinner that’s both quick and satisfying!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, pour in the olive oil and heat it over medium heat. When the oil is hot, add the diced onion and sauté for about 5 minutes, or until it becomes soft and translucent. This will give your chili a great flavor base.
2. Add the Spices:
Next, add in the minced garlic, ground cumin, chili powder, and dried oregano. Cook the mixture for another minute, stirring frequently until everything is fragrant. Your kitchen will smell amazing!
3. Pour in the Broth:
Now it’s time to add the chicken broth. Pour it into the pot and bring the mixture to a gentle simmer. This will help all the flavors meld together beautifully.
4. Mix in the Chicken and Beans:
Add the rinsed white beans, shredded chicken, diced green chilies, and corn to the pot. Stir everything together and let it simmer for about 15 minutes, allowing the ingredients to warm and flavors to fully combine.
5. Creamy Finish:
Lower the heat and stir in the heavy cream or sour cream, making the chili creamy and rich. Heat through gently but avoid bringing it to a boil, as we want it to stay smooth and delicious.
6. Season and Serve:
Finally, season your chili with salt, pepper, and the juice of one lime to brighten up the flavors. Serve it hot, garnished with fresh chopped cilantro, diced avocado, and crunchy tortilla strips for extra texture. Enjoy your warming bowl of chili!
Can I Use Different Beans in This Recipe?
Absolutely! If you don’t have white beans on hand, you can substitute them with other beans like pinto or black beans. Just make sure to rinse and drain them well. This will slightly alter the flavor and color but still deliver a delicious chili!
Can I Make This Chili Spicier?
Yes, if you like some heat, try adding diced jalapeños or a pinch of cayenne pepper when you’re cooking the onions and spices. You can also increase the amount of chili powder or serve it with hot sauce on the side for those who enjoy it fiery!
How to Store Leftovers
Leftover white chicken chili can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply warm it up on the stovetop over medium heat or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This White Chicken Chili?
Yes, this chili freezes well! Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating on the stove or microwave.
