Hearty White Chicken Chili

Name: Hearty White Chicken Chili
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1 large Yellow onion, diced; 3 cloves Garlic, minced; 1 tsp Ground cumin; 1/2 tsp Dried oregano; 1/4 tsp Cayenne pepper (optional, for heat); 1.5 lbs Boneless, skinless chicken breasts; 4 cups Chicken broth; 2 (15 oz) cans Cannellini beans, rinsed and drained; 1 (15 oz) can Great Northern beans, rinsed and drained; 2 (4 oz) cans Diced green chilies, undrained; 1/2 cup Heavy cream or sour cream (for serving, optional); 1/4 cup Fresh cilantro, chopped (for garnish); 1 Lime, cut into wedges (for serving); to taste Salt and black pepper

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This hearty White Chicken Chili offers a delightful twist on the classic, featuring shredded chicken breast simmered with cannellini and great northern beans. Infused with a blend of cumin, oregano, and mild green chilies, it delivers a warm and inviting flavor profile without being overly spicy. A touch of creaminess is added at the end, making it a satisfying and wholesome dish that's both easy to prepare and incredibly delicious.

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Prep Time15 min

Cook Time45 min

Servings6-8 servings

DifficultyEasy

Equipment

Large Pot or Dutch OvenForks for shredding

Instructions

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes. Add minced garlic, cumin, oregano, and cayenne pepper (if using), and cook for another minute until fragrant.
2
Add the chicken breasts to the pot, searing lightly on all sides for a few minutes. Pour in the chicken broth, then add the rinsed cannellini beans, great northern beans, and diced green chilies. Bring the mixture to a simmer.
3
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds. Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
4
Stir in the heavy cream or sour cream (if using) into the chili. Taste and adjust seasoning with salt and black pepper as needed. Allow to heat through for another 5 minutes, ensuring it doesn't boil once cream is added.
5
Ladle the hot chili into bowls. Garnish generously with fresh chopped cilantro and serve with lime wedges. Additional toppings like shredded cheese, diced avocado, or tortilla strips are excellent additions.

Nutrition

Calories380 kcal

Protein38g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I make this chili spicier?

Yes, you can increase the amount of cayenne pepper, add a pinch of red pepper flakes, or include a diced jalapeño (seeded for less heat, or with seeds for more) when sautéing the onions.

Can I use cooked chicken instead of raw chicken breasts?

Absolutely! If using pre-cooked chicken (like rotisserie chicken), shred it and add it during the last 10-15 minutes of simmering to allow it to absorb the flavors without overcooking.

How long does this chili last in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.