Description
This savory, protein-packed white chicken chili is a comforting stew featuring tender poultry, hearty cannellini beans, and mild green chilies. By blending a portion of the beans, you achieve a silky, thick texture without excess dairy. Perfectly balanced with fresh lime juice and earthy spices, this dish is an elegant alternative to traditional tomato-based chili, making it an ideal choice for cozy dinners and family gatherings alike.
Ingredients
1.5 lbs boneless skinless chicken breast
3 cans cannellini beans, drained and rinsed
4 oz canned diced mild green chilies
4 cups low-sodium chicken broth
1 medium yellow onion, chopped
3 cloves garlic, minced
0.5 cup full-fat sour cream
1 tbsp ground cumin
1 tsp chili powder
1 tsp dried oregano
2 tbsp olive oil
Salt and black pepper to taste
Fresh cilantro and lime wedges for serving
Instructions
Heat olive oil in a large pot over medium heat and sauté onions until translucent.
Add minced garlic, cumin, chili powder, and oregano, cooking for one minute until fragrant.
Pour in the chicken broth and add the green chilies and two-thirds of the beans.
Bring to a simmer, then use an immersion blender to partially blend the beans in the pot for a thicker consistency.
Add the shredded cooked chicken and the remaining whole beans to the pot.
Simmer for 20 minutes to allow flavors to meld.
Remove from heat and stir in the sour cream.
Season with salt, pepper, and a squeeze of fresh lime juice before serving, garnished with cilantro.
Notes
For even faster preparation, use a pre-cooked rotisserie chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezes well for up to 2 months.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3.5g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg