Description
A creamy and spicy white chicken chili that is perfect for a comforting meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lbs)
- 2 cans (15 oz each) white beans (great northern or cannellini), drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tsp cumin
- 2 tsp chili powder
- 1 cup sour cream or Greek yogurt
- Salt and pepper to taste
Instructions
- Dice the chicken breasts into bite-sized pieces. In a large pot over medium-high heat, add olive oil and sauté the chicken until golden brown, about 5 minutes. Season with salt and pepper.
- Remove the chicken from the pot, then add chopped onion and minced garlic, cooking until soft and fragrant.
- Stir in the cumin and chili powder for about a minute before adding the chicken back into the pot.
- Pour in the chicken broth and mix in the white beans and green chiles. Bring to a gentle boil, then reduce to a simmer for 20 minutes.
- Stir in sour cream or Greek yogurt until fully combined before serving.
Notes
- For a spicier version, add jalapeños or more chili powder.
- This chili can be served with tortilla chips or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg