Description

This hearty White Bean Chicken Chili is a comforting and flavorful dish combining tender shredded chicken, creamy white beans, and a blend of aromatic spices. Perfect for a cozy meal, it features a subtly spicy broth enriched with sour cream and lime juice for a refreshing finish. Garnish with fresh cilantro, shredded cheese, and avocado slices for an extra burst of flavor and texture.

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
1 can (4 oz) diced green chilies
4 cups chicken broth
Juice of 1 lime
Salt and pepper, to taste

Spices

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon paprika

Dairy and Garnishes

1/2 cup sour cream
1/2 cup heavy cream or half-and-half
Fresh cilantro, chopped (for garnish)
Shredded cheese (optional garnish)
Avocado slices (optional garnish)
Tortilla chips (optional garnish)

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Instructions

Cook the Chicken: Heat olive oil in a large pot over medium heat. Add diced chicken seasoned with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove chicken from pot and set aside.
Sauté the Onions and Garlic: In the same pot, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Build the Chili Base: Stir in diced green chilies, ground cumin, oregano, coriander, chili powder, and paprika. Pour in chicken broth and bring the mixture to a simmer.
Add the Beans and Chicken: Stir in white beans and return the cooked chicken to the pot. Let the chili simmer gently for 20-25 minutes to allow the flavors to meld.
Finish with Creaminess: For a rich and creamy texture, stir in sour cream and heavy cream or half-and-half just before serving. Taste the chili and adjust seasoning with salt and pepper as needed.
Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro, shredded cheese, tortilla chips, avocado slices, or lime wedges for added flavor and texture.

Notes

You can use cooked chicken thighs or breasts based on preference.
If you prefer a thicker chili, mash some of the beans before adding them.
Adjust the chili powder and green chilies for desired spice level.
For a lighter alternative, substitute sour cream with Greek yogurt and use half-and-half in place of heavy cream.
Serve with warm corn tortillas or crusty bread to complete the meal.
Leftovers keep well refrigerated for 3-4 days and can be frozen for up to 3 months.