White Chicken Chili Recipe
This White Chicken Chili recipe is a comforting and mildly spiced dish featuring tender chicken breast, creamy great Northern beans, and mild green chiles. Simmered with aromatic spices and enriched with sour cream, it offers a deliciously creamy and flavorful chili perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chili Base
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups chicken broth
- 2 (14-ounce) cans great Northern beans, drained
- 2 (4-ounce) cans mild green chiles with juices
- 1 pound boneless skinless chicken breasts, diced
- 1 cup corn kernels
Spices & Seasonings
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Finishing
- ⅔ cup sour cream
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the diced onions and cook for about 4 minutes until softened and translucent. Then add the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add Ingredients and Simmer: Pour in the chicken broth, followed by the drained great Northern beans, mild green chiles with their juices, diced chicken breasts, and corn kernels. Season with chili powder, ground cumin, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 10 minutes or until the chicken is fully cooked and tender.
- Incorporate Sour Cream: To prevent curdling, take about ½ cup of the hot chili and mix it into the sour cream in a small bowl until smooth. Stir this mixture back into the pot of chili, ensuring it is well combined and creamy. Serve hot and enjoy your flavorful white chicken chili!
Notes
- Use mild green chiles to keep the chili gently spiced; use hot chiles for a spicier version.
- Simmer gently to prevent chicken from becoming tough.
- Mixing sour cream with hot chili before adding prevents curdling and ensures creaminess.
- Can be served with toppings like shredded cheese, chopped cilantro, or lime wedges for added flavor.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
Keywords: white chicken chili, creamy chicken chili, great Northern beans chili, mild chili recipe, chicken and bean chili
Find it online: https://tastewithamy.com/white-chicken-chili-recipe/
