Description
This Creamy White Chicken Chili is a comforting and flavorful meal that’s perfect for busy weeknights. It’s loaded with tender shredded chicken, a rich and creamy broth, and a blend of warm spices for a cozy and satisfying dish.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño, seeded and diced (optional)
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon chili powder
– 1/4 teaspoon cayenne pepper (optional)
– 4 cups chicken broth
– 2 (15 oz) cans white beans, drained and rinsed
– 1 cup heavy cream
– Salt and black pepper, to taste
– Chopped cilantro, shredded cheese, and sour cream, for serving (optional)
Instructions
1. 1. In a large pot or Dutch oven, cook the chicken breasts in the olive oil over medium-high heat for 5-7 minutes per side, or until cooked through. Remove the chicken and shred it using two forks.
2. 2. Add the onion to the pot and cook for 3-4 minutes, until translucent. Add the garlic and jalapeño (if using) and cook for 1 minute more.
3. 3. Stir in the cumin, oregano, chili powder, and cayenne (if using). Pour in the chicken broth and add the shredded chicken and white beans. Bring the mixture to a simmer and let it cook for 10-15 minutes.
4. 4. Stir in the heavy cream and season with salt and black pepper to taste.
5. 5. Serve the Creamy White Chicken Chili warm, topped with chopped cilantro, shredded cheese, and sour cream, if desired.
Notes
For a thicker chili, you can mash some of the beans against the side of the pot. If you prefer a spicier chili, add more cayenne pepper or diced jalapeño. This chili can be made in advance and reheated, or frozen for later.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American