Description
Indulge in the rich, creamy goodness of this comforting white chicken chili. Packed with tender chicken, white beans, and a blend of aromatic spices, this dish is sure to warm your soul on a chilly day.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 2 cans (15 oz each) white beans, drained and rinsed
– 4 cups chicken broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 tsp chili powder
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper (or to taste)
– 1 cup heavy cream
– Salt and pepper to taste
– Toppings: shredded cheese, chopped cilantro, lime wedges
Instructions
1. – In a large pot or Dutch oven, sauté the onion in a bit of oil over medium heat until translucent, about 5 minutes.
2. – Add the garlic and cook for an additional minute, until fragrant.
3. – Add the cubed chicken and cook, stirring occasionally, until the chicken is lightly browned, about 5-7 minutes.
4. – Stir in the white beans, chicken broth, cumin, oregano, chili powder, coriander, and cayenne. Bring to a simmer and let cook for 15-20 minutes, until the chicken is cooked through.
5. – Reduce heat to low and stir in the heavy cream. Taste and adjust seasoning with salt and pepper as needed.
6. – Serve hot, garnished with shredded cheese, chopped cilantro, and lime wedges.
Notes
– For a thicker chili, you can mash some of the beans against the side of the pot.
– Adjust the spice level by adding more or less cayenne pepper.
– Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American