White Chicken Chili

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

📝 Ingredients List

• 2 lbs boneless, skinless chicken breasts
• 2 cans (15 oz each) Great Northern beans, rinsed and drained
• 1 can (4 oz) diced green chiles
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken bone broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 cup sour cream (or Greek yogurt for a lighter touch)
• 2 tbsp fresh cilantro, chopped
• Salt and black pepper to taste
• Optional: Shredded Monterey Jack cheese and sliced avocado for topping

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Wooden spoon or spatula
• Two forks (for shredding the chicken)

Step-by-Step Beginner-Friendly Instructions

1. Sauté the Aromatics: In a large pot over medium heat, add a drizzle of oil. Add the diced onion and cook for 5 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant. ✨
2. Simmer the Base: Add the chicken breasts, broth, cumin, oregano, chili powder, and green chiles to the pot. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until the chicken is cooked through.
3. Shred and Combine: Carefully remove the chicken breasts. Use two forks to shred the meat into bite-sized pieces. Return the chicken to the pot along with the white beans.
4. Thicken and Finish: Stir in the sour cream until the mixture is glossy and creamy. Let it simmer for another 5 minutes to allow flavors to meld. If the chili is too thin, mash a few beans against the side of the pot to thicken. 🥄
5. Serve: Ladle into bowls and top with fresh cilantro, shredded cheese, and avocado slices.

💡 Pro Tips Section

• Storage: Leftovers store perfectly in an airtight container in the refrigerator for up to 4 days.
• Freezing: This chili freezes beautifully! Let it cool completely, store in freezer-safe bags, and use within 3 months.
• Texture Tip: For an ultra-creamy consistency, blend about one cup of the beans with a splash of broth before adding to the pot.

Variations

• Extra Veggies: Add chopped bell peppers or corn for added texture and nutrition.
• Spicier Kick: Stir in a diced jalapeño (seeds removed) with the onions if you prefer a little extra heat.

FAQ

Can I use rotisserie chicken? Absolutely! If you are in a rush, simply shred a store-bought rotisserie chicken and add it to the broth, skipping the initial poaching step.

Is this recipe gluten-free? Yes, this recipe is naturally gluten-free as long as you ensure your chicken broth is certified gluten-free.