Description
This hearty White Bean Chicken Chili blends tender chicken, creamy white beans, and a flavorful mix of spices to create a comforting and satisfying dish. Perfect for a cozy meal, this chili is enriched with garlic, green chilies, and a tangy finish of lime juice and sour cream. Topped with fresh ingredients like cilantro and avocado, it’s a delicious and nutritious dinner choice that serves six.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- 1 can (4 oz) diced green chilies
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup sour cream
- Juice of 1 lime
Optional Toppings
- Chopped cilantro
- Shredded cheese
- Diced avocado
- Tortilla chips
Instructions
- Prepare aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
- Brown the chicken: Add the cubed chicken to the pot and cook, stirring occasionally, until the chicken pieces are browned on all sides.
- Add base ingredients and spices: Stir in the diced green chilies, white beans, chicken broth, ground cumin, chili powder, dried oregano, salt, and pepper. Bring the entire mixture to a boil over medium-high heat.
- Simmer the chili: Reduce the heat to low and let the chili simmer uncovered for 25-30 minutes, allowing the chicken to fully cook through and the flavors to meld together.
- Add finishing touches: Remove the pot from heat and stir in the sour cream and fresh lime juice until evenly combined, adding creaminess and brightness to the chili.
- Serve and garnish: Ladle the chili into bowls and top with optional chopped cilantro, shredded cheese, diced avocado, and tortilla chips as desired.
Notes
- For a thicker chili, mash some of the beans before adding or simmer longer to reduce liquid.
- Chicken thighs can be used instead of breasts for more flavor and moisture.
- Adjust chili powder and green chilies quantity to control the spice level.
- This chili can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
- For a dairy-free option, omit sour cream or use a non-dairy substitute.
