Description
Warm up with this delightful white chicken chili, a creamy and zesty dish that brings comfort to any meal. Perfect for chilly evenings or casual gatherings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups great northern or cannellini beans (canned, drained)
- 1 can (4 oz) diced green chiles
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- 1 cup sour cream
Instructions
- Prepare Your Ingredients: Gather all your ingredients. Chop the onion and mince the garlic for easy cooking.
- Sauté Aromatics: In a large pot over medium heat, add a splash of oil. Once hot, sauté the chopped onion until softened (about 5 minutes). Add minced garlic and cook until fragrant.
- Brown the Chicken: Add the boneless skinless chicken breasts to the pot. Brown them for about 4 minutes on each side until golden brown.
- Add Beans and Broth: Stir in the white beans and pour in enough chicken broth to cover everything (approximately 4 cups). Season with cumin, salt, and pepper to taste.
- Simmer: Bring to a gentle boil, then reduce heat and let it simmer for about 20 minutes to meld flavors.
- Shred Chicken: Remove the chicken once fully cooked (internal temperature should be 165°F). Shred using two forks and return it to the pot along with diced green chiles.
- Serve: Ladle into bowls and garnish with fresh cilantro and a dollop of sour cream before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Feel free to customize your chili by adding corn or diced tomatoes for extra flavor. For a smoky kick, consider including chipotle peppers.