Description
Indulge in the rich, velvety goodness of this Creamy White Chicken Chili. Loaded with tender chicken, creamy broth, and aromatic spices, this comforting dish is perfect for cozy nights.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 1 teaspoon chili powder
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional for heat)
– 4 cups chicken broth
– 2 (15 oz) cans white beans, drained and rinsed
– 1 cup heavy cream
– Salt and black pepper to taste
– Toppings: shredded cheese, chopped cilantro, lime wedges
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
2. – Add the minced garlic and sauté for an additional minute until fragrant.
3. – Stir in the cumin, oregano, chili powder, coriander, and cayenne (if using). Cook for 1 minute to toast the spices.
4. – Add the cubed chicken and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned.
5. – Pour in the chicken broth and add the drained and rinsed white beans. Bring the mixture to a simmer and cook for 15-20 minutes, until the chicken is cooked through.
6. – Stir in the heavy cream and season with salt and black pepper to taste.
7. – Serve the Creamy White Chicken Chili hot, garnished with shredded cheese, chopped cilantro, and lime wedges.
Notes
– For a thicker chili, you can mash some of the beans against the side of the pot.
– Adjust the amount of cayenne pepper to control the level of heat.
– Leftover chili will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex