Description
Discover the secret to making the best creamy white chicken chili! This easy recipe will have you enjoying a delicious and comforting meal in no time.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced (450 g)
- 2 cups chicken broth (480 ml)
- 2 cans white beans, drained and rinsed (15 ounces each) (425 g each)
- 1 can chopped green chilies, undrained (4 ounces) (113 g)
- 1 teaspoon ground cumin (5 g)
- 1 teaspoon dried oregano (1 g)
- 1/2 teaspoon chili powder (1 g)
- Salt, to taste
- Black pepper, to taste
- 1/2 cup plain yogurt (120 ml)
- 1/4 cup coconut cream (60 ml)
- 1/2 cup shredded cheddar cheese (50 g)
- 1/4 cup chopped fresh parsley (15 g)
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until soft, about 5 minutes.
- Stir in minced garlic and cook for 1 minute, until fragrant.
- Add diced chicken breasts to the pot and cook until no longer pink, about 5-7 minutes.
- Pour in chicken broth and bring to a simmer.
- Add drained and rinsed Great Northern beans to the pot.
- Stir in the can of chopped green chilies along with their juices.
- Season the mixture with ground cumin, dried oregano, cayenne pepper, salt, and black pepper.
- Reduce heat to low and let the chili simmer for about 20 minutes, stirring occasionally.
- Remove the pot from heat and stir in sour cream and heavy cream.
- Add shredded Monterey Jack cheese and stir until melted and well combined.
- Garnish chili with chopped fresh cilantro.
- Serve hot with lime wedges on the side for squeezing over the top.
Notes
- For a creamier texture, swap plain yogurt with full-fat Greek yogurt.
- To add a touch of sweetness, use coconut milk in place of coconut cream.
- For a spicier flavor, try adding cayenne pepper or hot sauce.
