White Chicken Chili
White Chicken Chili is a creamy, comforting dish that combines tender chicken, white beans, and a delightful blend of spices. Perfect for chilly evenings or cozy gatherings, this easy-to-make chili bursts with rich flavors and inviting aromas. Serve it hot as a main course or appetizer during game nights, and don’t forget to top it with fresh cilantro and avocado for an added zing!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cans (15 oz each) Great Northern or Cannellini beans, drained
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tbsp chili powder
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil for sautéing
Instructions
- Prepare the ingredients by chopping the onion and mincing the garlic.
- In a large pot over medium heat, add olive oil. Sauté onion until translucent (about 5 minutes), then add garlic and cook for another minute.
- Add chicken breasts to the pot along with cumin and chili powder. Pour in chicken broth and bring to a gentle simmer.
- Cook until the chicken is done (about 20 minutes), then shred it with two forks and return to the pot along with drained beans.
- Lower heat and stir in heavy cream; let simmer for about 10 minutes until warmed through.
- Serve hot, garnished with fresh cilantro or green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 80mg
Keywords: For added flavor, consider using boneless chicken thighs instead of breasts. Customize by adding corn or jalapeños for extra sweetness or heat. Leftovers can be stored in an airtight container in the refrigerator for up to three days.