Description
A hearty and creamy white chicken chili with tender chicken, white beans, and a rich broth.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) white beans, drained
- 1 can (4 oz) green chilies
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken and cook until browned, about 5 minutes.
- Add onion and garlic, cook until softened.
- Stir in white beans, green chilies, cumin, oregano, salt, and pepper.
- Pour in chicken broth and bring to a simmer.
- Reduce heat and let cook for 15 minutes.
- Stir in heavy cream, sour cream, and cheese until melted.
- Serve hot with toppings if desired.
Notes
- Use rotisserie chicken for a quicker version.
- Adjust spice level with more or less green chilies.
- Garnish with cilantro, avocado, or lime wedges.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American