Description
Enjoy a cozy bowl of Creamy White Chicken Chili, rich with spices, tender chicken, and white beans. Perfect for a quick, comforting meal!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) olive oil
- 1 large onion, diced (about 1½ cups)
- 2 cloves garlic, minced
- 1 medium jalapeño, seeded and finely diced (optional for extra heat)
- 2 cans (4 oz/113g each) diced green chilies
- 1 tablespoon (9g) ground cumin
- 2 teaspoons (6g) dried oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- 3 cans (15.5 oz/439g each) white beans (Great Northern or cannellini), drained and rinsed
- 4 cups (946ml) chicken broth
- 1 cup (164g) frozen corn kernels
- 8 oz (226g) cream cheese, softened and cubed
- ½ cup (120ml) sour cream
- Fresh lime juice from 1-2 limes
- Salt and pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and jalapeño (if using) and cook for another 30 seconds until fragrant.
- Add ground cumin, dried oregano, and cayenne pepper to the pot. Stir constantly for 30 seconds to toast the spices.
- Place whole chicken breasts into the pot and add chicken broth, diced green chilies, and two-thirds of the drained and rinsed white beans. Mash the remaining beans with a fork and add them to the pot.
- Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 15-20 minutes, until chicken reaches 165°F (74°C).
- Remove chicken breasts to a plate and shred with two forks. Return shredded chicken to the pot and add frozen corn kernels. Simmer for an additional 5 minutes.
- Reduce heat to low and gradually add cubed cream cheese, stirring until completely melted and incorporated.
- Remove the pot from heat and stir in sour cream and fresh lime juice. Season with salt and pepper to taste.