Description
Discover how to make a delicious creamy white chicken chili that’s perfect for cozy nights in. This easy recipe will warm you up from the inside out!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound beef, cubed (450 g)
- 2 cups chicken broth (480 ml)
- 2 cans white beans, drained and rinsed (15 ounces (425 g) each can)
- 1 can diced green chilies (4 ounces (113 g))
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) dried oregano
- 1/2 teaspoon (3 ml) ground coriander
- 1/4 teaspoon (1 ml) chili powder (optional)
- Salt and pepper to taste
- 1/2 cup plain yogurt (120 ml)
- 1/2 cup coconut cream (120 ml)
- 1/2 cup shredded cheddar cheese (60 g)
- 1/4 cup chopped fresh cilantro (15 g)
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 4-5 minutes.
- Stir in the minced garlic and cook for 1 minute.
- Add the cubed chicken breasts to the pot and cook until browned on all sides.
- Pour in the chicken broth and bring to a simmer.
- Add the drained and rinsed white beans to the pot.
- Stir in the diced green chilies.
- Add ground cumin, dried oregano, ground coriander, and cayenne pepper (if using).
- Season with salt and pepper to taste.
- Let the chili simmer for 20-25 minutes, stirring occasionally.
- Reduce the heat to low and stir in the sour cream and heavy cream.
- Mix in the shredded Monterey Jack cheese until melted and well combined.
- Remove from heat and stir in chopped fresh cilantro and lime juice.
- Adjust seasoning with additional salt and pepper, if necessary.
- Serve hot and enjoy your creamy white chicken chili.
Notes
- Consider using beef broth for a richer flavor.
- Substitute plain yogurt with Greek yogurt for added creaminess.
- Add cayenne pepper or extra chili powder for a spicy kick.
