Description
A comforting bowl of white chicken chili filled with tender chicken, creamy beans, and vibrant spices, perfect for chilly evenings.
Ingredients
- 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
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- â…” cup sour cream
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the diced onions and cook for about 4 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds.
- Pour in the chicken broth, then add the beans, green chiles with their juices, diced chicken, corn, chili powder, cumin, oregano, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 10 minutes until the chicken cooks through.
- In a small bowl, add the sour cream. Pour about ½ cup of the hot chili into the sour cream and mix until well combined to avoid curdling.
- Finally, stir the sour cream mixture into the chili and mix until smooth and creamy.
Notes
Add a dash of lime juice before serving for brightness and consider garnishing with fresh cilantro or green onions.
