Description
This comforting one-pot white chicken chili features tender chicken, creamy beans, and a blend of mild spices simmered to perfection. Enriched with sour cream and heavy cream, it’s a hearty and flavorful dish perfect for cozy dinners, served best with tortilla chips and shredded cheese.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil (canola or vegetable oil work fine too)
- 2 large boneless, skinless chicken breasts, chopped into bite-sized pieces
- 1 yellow or white onion, finely diced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 (15 oz) can low-sodium chicken broth
- 2 (15 oz) cans great northern beans, drained & rinsed
- 1 (4 oz) can chopped green chilies
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 cup sour cream
- ½ cup heavy cream
Instructions
- Cook Chicken and Onions: In a soup pot or stock pot over medium-high heat, add the oil, chicken pieces, diced onion, salt, and garlic powder. Cook and stir until the chicken is no longer pink and looks fully cooked, about 5-7 minutes.
- Drain Excess Liquid: Remove and drain any excess liquid or water that has accumulated during the cooking of the chicken to prevent the chili from becoming too watery.
- Add Broth and Seasonings: Add the low-sodium chicken broth, drained and rinsed great northern beans, chopped green chilies, cumin, oregano, and ground black pepper to the pot. Bring the mixture to a boil.
- Simmer the Chili: Once boiling, reduce the heat to medium-low, cover with a lid, and let it simmer gently for 30 minutes to allow flavors to develop and the chicken to become tender.
- Optional Blending: For a smoother texture without green chili chunks, blend the chicken broth and green chilies before adding back to the pot, depending on your preference.
- Finish with Creams: Stir in the sour cream and heavy cream to the simmering chili. Mix well to combine and let the sour cream melt into the chili. Heat together for a few more minutes, ensuring it’s warmed through before serving.
- Serve: Serve the chili hot, garnished with tortilla chips, shredded Monterey Jack cheese, and optionally jalapenos or Pepper Jack cheese for added spice.
Notes
- Simmering helps meld the flavors and tenderize the chicken thoroughly.
- You can substitute great northern beans with cannellini beans or navy beans if preferred.
- Optional blending of chilies and broth removes chunkiness for a smoother texture.
- Adjust spiciness by adding jalapenos or using Pepper Jack cheese as a garnish.
- Use low-sodium broth to control sodium content.
