Description
This creamy, comforting White Chicken Chili is packed with tender chicken, white beans, and a blend of spices that will warm you up on a chilly day. It’s easy to make in just 30 minutes, making it the perfect weeknight dinner.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 teaspoons ground cumin
– 2 teaspoons dried oregano
– 1 teaspoon chili powder
– 1 teaspoon ground coriander
– 1/2 teaspoon cayenne pepper (or to taste)
– 3 cups low-sodium chicken broth
– 2 (15 oz) cans white beans, drained and rinsed
– 1 (4 oz) can diced green chiles
– Salt and black pepper to taste
– Toppings: shredded cheese, sour cream, chopped cilantro, lime wedges
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. – Add the cubed chicken and cook for 3-4 minutes, until lightly browned.
3. – Add the onion and garlic and sauté for 2-3 minutes until fragrant.
4. – Stir in the cumin, oregano, chili powder, coriander, and cayenne. Cook for 1 minute.
5. – Pour in the chicken broth and add the white beans and diced green chiles. Bring to a simmer.
6. – Reduce heat to medium-low and let the chili simmer for 15-20 minutes, until the chicken is cooked through and the flavors have melded.
7. – Season with salt and black pepper to taste.
8. – Serve the White Chicken Chili hot, topped with shredded cheese, sour cream, chopped cilantro, and a squeeze of lime.
Notes
– For a thicker chili, you can mash some of the beans with a potato masher or the back of a spoon.
– Feel free to adjust the spice level by adding more or less cayenne pepper.
– This chili can be made in the slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex