Description
This White Chicken Chili recipe is a comforting and flavorful twist on traditional chili, perfect for chilly autumn days. Packed with tender chicken, hearty white beans, and a blend of savory spices, this soup is sure to warm you up from the inside out.
Ingredients
Units
Scale
For the Chili:
- 1 lb boneless, skinless chicken breasts, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can white beans, drained and rinsed
- 1 can diced green chilies
- 4 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
For Serving:
- Fresh cilantro, chopped
- Sour cream
- Shredded Monterey Jack cheese
- Lime wedges
Instructions
- Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned.
- Add Aromatics: Add the diced onion and minced garlic to the pot. Cook until softened and fragrant.
- Season the Chili: Stir in the cumin, chili powder, oregano, salt, and pepper. Add the white beans, diced green chilies, and chicken broth.
- Simmer: Bring the chili to a simmer and let it cook for about 20-30 minutes to allow the flavors to meld together.
- Serve: Ladle the chili into bowls and top with fresh cilantro, a dollop of sour cream, shredded cheese, and a squeeze of fresh lime juice.
Notes
- Feel free to adjust the spice level by adding more or less chili powder and green chilies.
- This chili can be made in advance and tastes even better the next day as the flavors continue to develop.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
