Description
Learn how to make the best white chicken chili with this delicious and easy recipe. Perfect for cozy nights in or entertaining guests. Click to get cooking!
Ingredients
- 1 pound (454 g) (450 grams) boneless, skinless chicken breasts
- 1 tablespoon (15 ml) olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) dried oregano
- 1/2 teaspoon (3 ml) chili powder
- 1/2 teaspoon (3 ml) ground coriander
- 1/4 teaspoon (1 ml) cayenne pepper
- 2 (4-ounce) cans (225 grams total) diced green chilies
- 2 (15-ounce) cans (850 grams total) chickpeas, drained and rinsed
- 3 cups (720 ml) chicken broth
- 1 cup (240 ml) coconut cream
- 1/2 cup (120 ml) coconut milk
- Salt and pepper to taste
- 1/4 cup (60 ml) (15 grams) fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Cut the chicken breasts into bite-sized pieces.
- Heat olive oil in a large pot over medium heat.
- Add the diced onion to the pot and sauté until translucent.
- Stir in the minced garlic and cook for 1 minute.
- Add the chicken pieces to the pot and cook until browned on all sides.
- Sprinkle in the cumin, oregano, chili powder, coriander, and cayenne pepper.
- Stir to coat the chicken and onions with the spices.
- Add the diced green chilies and stir to combine.
- Pour in the chicken broth and bring to a simmer.
- Add the drained and rinsed white beans to the pot.
- Simmer the chili for 20-25 minutes, stirring occasionally.
- Reduce heat to low and stir in the sour cream and heavy cream.
- Season the chili with salt and pepper to taste.
- Simmer gently for an additional 5 minutes until heated through.
- Stir in the chopped cilantro and lime juice.
- Serve hot with desired toppings or accompaniments.
Notes
- For a spicier flavor, increase the amount of cayenne pepper or diced jalapenos.
- Enhance the richness by swapping coconut cream and milk with heavy cream.
- Top with a dollop of Greek yogurt or sour cream for extra creaminess.
