Description
A comforting and creamy White Bean Chicken Chili that is easy to make and perfect for a cozy meal. This hearty chili is loaded with tender shredded chicken, white beans, and aromatic spices, all simmered in a rich broth and finished with a touch of dairy for creaminess. Top it off with fresh cilantro, avocado slices, and shredded cheese for a delightful bowl of warmth.
Ingredients
Scale
Main Chili:
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 garlic cloves (minced)
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups cooked shredded chicken
- 2 (15-ounce) cans white beans (drained and rinsed)
- 3 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup half-and-half or heavy cream
- Salt and pepper to taste
Garnish:
- Fresh cilantro
- Avocado slices
- Shredded cheese
Instructions
- Heat the olive oil: In a large pot, heat olive oil over medium heat.
- Sauté onion: Add diced onion and sauté until softened.
- Add ingredients: Stir in garlic, green chiles, cumin, oregano, chili powder, and cayenne. Add chicken, white beans, and broth.
- Simmer: Bring to a simmer and cook for 15–20 minutes.
- Add dairy: Stir in sour cream and half-and-half until heated through.
- Season and serve: Season with salt and pepper. Serve hot, garnished with cilantro, avocado, and cheese.
Notes
- To save time, use rotisserie chicken.
- For a lighter version, substitute Greek yogurt for sour cream and use milk instead of cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg
