Description
This creamy and flavorful White Chicken Chili combines tender shredded chicken breast with white beans, green chilies, and a blend of warm spices. Enhanced with fresh cilantro, lime juice, and a touch of sour cream, it offers a comforting and mild twist on traditional chili. Perfect for a hearty lunch or dinner, it can be garnished with tortilla chips, shredded cheese, and avocado slices for added texture and taste.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 4 cups chicken broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 3 cups cooked chicken breast, shredded
- 1/2 cup corn (fresh, frozen, or canned)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup sour cream
Optional Garnishes
- Tortilla chips, for serving (optional)
- Shredded cheese, for serving (optional)
- Avocado slices, for serving (optional)
Instructions
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and soft, about 5 minutes.
- Add spices: Stir in the ground cumin, ground coriander, chili powder, cayenne pepper if using, along with salt and pepper to taste. Cook for 1-2 minutes until the spices release their aroma.
- Add broth and beans: Pour in the chicken broth, then add the drained and rinsed white beans and diced green chiles. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Simmer with chicken and corn: Once simmering, add the shredded cooked chicken breast and corn. Continue to simmer the chili for 15 to 20 minutes, allowing the flavors to meld and deepen.
- Finish with fresh ingredients: Remove the pot from heat. Stir in the chopped fresh cilantro and fresh lime juice for brightness and herbal notes.
- Add creaminess: Gradually whisk in the sour cream until the chili becomes creamy and well-blended, enhancing the texture and flavor.
- Serve: Ladle the white chicken chili into bowls and top with optional tortilla chips, shredded cheese, and avocado slices if desired. Serve hot and enjoy.
Notes
- For a spicier chili, increase the cayenne pepper or add jalapeños.
- Use leftover or rotisserie chicken for convenience.
- If you prefer a thicker chili, mash some of the beans before adding the chicken.
- This chili can be made ahead and refrigerated for up to 3 days; reheat gently, adding extra broth if needed.
- For a dairy-free version, omit sour cream or use a non-dairy alternative.
