Description
This hearty White Bean Chicken Chili is a flavorful, comforting dish perfect for any day of the week. It combines tender chicken, creamy white beans, and a blend of spices simmered together in chicken broth, finished with a touch of sour cream and fresh lime juice. Easy to prepare in under 40 minutes, it’s a satisfying meal ideal for family dinners or casual entertaining.
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
- 1/2 cup sour cream
- Juice of 1 lime
Optional Toppings
- Chopped cilantro
- Shredded cheese
- Diced avocado
- Tortilla chips
Instructions
- Heat and sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until they are soft and fragrant, about 3-4 minutes.
- Cook the chicken: Add the cubed chicken to the pot and cook until browned on all sides, ensuring it’s sealed for moisture and flavor.
- Add spices and liquids: Stir in the diced green chilies, white beans, chicken broth, ground cumin, chili powder, dried oregano, salt, and pepper. Bring the mixture to a boil over medium-high heat.
- Simmer the chili: Reduce the heat to low and let it simmer gently for 25-30 minutes, allowing the chicken to cook through fully and the flavors to blend harmoniously.
- Finish with sour cream and lime: Remove the pot from the heat. Stir in the sour cream and fresh lime juice until well combined, which adds creaminess and a bright tang.
- Serve and garnish: Serve the chili hot, topped with your choice of chopped cilantro, shredded cheese, diced avocado, or tortilla chips for added texture and flavor.
Notes
- For a spicier chili, add more diced green chilies or a pinch of cayenne pepper.
- You can substitute chicken thighs for breasts for a juicier, more flavorful outcome.
- Use low-sodium chicken broth to better control salt levels.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
- For a dairy-free version, omit the sour cream or use a dairy-free alternative.
