Description
A hearty and flavorful White Bean Chicken Chili made with tender cubed chicken, white beans, green chilies, and a blend of spices, simmered to perfection and finished with a tangy lime and creamy sour cream addition. This comforting chili is perfect for a satisfying weeknight dinner and can be customized with your favorite toppings like cilantro, cheese, avocado, and tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- 1 can (4 oz) diced green chilies
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Finishing & Toppings
- 1/2 cup sour cream
- Juice of 1 lime
- Optional toppings: chopped cilantro, shredded cheese, diced avocado, tortilla chips
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
- Cook Chicken: Add the cubed chicken to the pot and cook, stirring occasionally, until browned on all sides.
- Add Ingredients and Spices: Stir in the diced green chilies, drained white beans, chicken broth, ground cumin, chili powder, dried oregano, salt, and pepper. Bring the mixture to a boil over medium-high heat.
- Simmer Chili: Reduce the heat to low and let the chili simmer gently for 25-30 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
- Finish the Chili: Remove the pot from heat. Stir in the sour cream and lime juice until fully combined for a creamy and tangy finish.
- Serve: Ladle the chili into bowls and top with your choice of chopped cilantro, shredded cheese, diced avocado, or crunchy tortilla chips. Serve hot and enjoy.
Notes
- Use chicken thighs instead of breasts for a juicier texture.
- For a spicier kick, add extra diced green chilies or a pinch of cayenne pepper.
- To make this recipe gluten free, ensure your chicken broth is gluten free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This chili freezes well; freeze in portions and thaw overnight in the fridge before reheating.
