Ingredients
Scale
For Classic White Chicken Chili:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) white beans (cannellini or Great Northern)
- 4 cups chicken broth
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 can (4 oz) diced green chilies
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
For Garnish:
- Fresh cilantro
- Avocado slices
- Lime wedges
- Tortilla chips
Instructions
- Prepare the Chicken: Cook the chicken by poaching it in broth or sautéing in a skillet. Shred into bite-sized pieces.
- Sauté Vegetables: In a large pot, heat oil over medium heat. Add onions and garlic, sauté until fragrant.
- Add Spices and Broth: Stir in cumin, chili powder, oregano, and paprika. Pour in chicken broth and bring to a simmer.
- Incorporate Beans and Chicken: Add shredded chicken, white beans, and green chilies. Simmer for 20-25 minutes.
- Thicken (Optional): Mix cornstarch with water and stir into the chili. Simmer for 5 more minutes.
- Add Dairy: Reduce heat to low. Stir in cheese and sour cream until melted. Avoid boiling.
- Serve: Ladle into bowls and garnish with cilantro, avocado, lime, and tortilla chips.
Notes
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat on the stovetop or microwave. Add a splash of broth if the chili thickens too much.
- Variations: Try adding corn, bell peppers, or jalapeños for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg