White Chicken Chili
A creamy and comforting twist on classic chili, made with tender chicken, hearty beans, green chiles, and a touch of spice. Perfect for busy weeknights or cozy family dinners.
Equipment
- Large pot or Dutch oven
- Cutting board & knife
Ingrédients
- 1 tbsp olive oil
- 1 large onion diced
- 1 tbsp garlic minced (about 3 cloves)
- 2 cups chicken broth
- 2 cans (14 oz each) Great Northern beans drained
- 2 cans (4 oz each) mild green chiles with juices
- 1 lb boneless skinless chicken breasts diced
- 1 cup corn kernels
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2/3 cup sour cream or plain Greek yogurt
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for 4 minutes until translucent. Stir in minced garlic and cook 30 seconds more.
- Pour in chicken broth and add drained beans. Stir well.
- Add green chiles with juices and diced chicken breasts. Stir to combine.
- Season with chili powder, cumin, oregano, salt, and pepper. Bring to a boil, then reduce to low heat.
- Cover and simmer for about 10 minutes, until chicken is fully cooked.
- In a small bowl, mix sour cream with a ladle of hot chili to temper. Stir back into pot.
- Mix gently until creamy, taste, and adjust seasoning if needed.
- Serve hot with toppings like shredded cheese, tortilla chips, or fresh cilantro.
Notes
This chili is great with toppings such as avocado, shredded cheese, or jalapeños. Swap sour cream for Greek yogurt for a lighter version.