Description
Experience the ultimate cozy meal with this creamy, protein-packed White Chicken Chili. This crowd-pleasing dish features tender shredded chicken simmered in a zesty, aromatic broth with Great Northern beans and mild green chiles. Perfect for a quick weeknight dinner or a relaxed Sunday gathering, it offers a sophisticated blend of spices that warms you from the inside out. Easy to prepare and even better as leftovers, this hearty chili is guaranteed to become a staple in your family recipe rotation.
Ingredients
2 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 cans (15 oz each) Great Northern beans, rinsed and drained
1 can (4 oz) diced green chiles
4 cups chicken bone broth
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1/2 cup heavy cream
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
Heat olive oil in a large Dutch oven over medium heat and sauté onions for 5 minutes until soft.
Add minced garlic and cook for 1 minute until fragrant.
Add chicken breasts, bone broth, green chiles, cumin, oregano, and chili powder to the pot.
Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through.
Remove chicken, shred it using two forks, and return the meat to the pot.
Stir in the drained beans and heavy cream.
Simmer for an additional 5 minutes to allow flavors to meld.
Season with salt and pepper to taste and serve hot with fresh cilantro and a squeeze of lime.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can substitute heavy cream with full-fat coconut milk for a dairy-free alternative.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg