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Creamy White Chicken Chili

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A hearty and comforting chili made with tender chicken, white beans, and a zesty kick from green chilies, perfect for busy weeknights.

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) green chilies
  • 1 cup chicken broth
  • 2 tsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste
  • 1 cup corn (frozen or canned)
  • Sour cream (optional)
  • Cheese (optional)
  • Cilantro (optional)

Instructions

  1. Sauté onion and garlic: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
  2. Cook chicken: Add the chicken breasts to the pot, cooking for about 5-7 minutes or until they are no longer pink in the center. Stir occasionally to ensure even cooking.
  3. Mix in the base: Stir in the drained white beans, green chilies, chicken broth, corn, cumin, oregano, salt, and pepper. Mix thoroughly until all ingredients are well combined.
  4. Simmer: Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld.
  5. Shred chicken: After simmering, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the pot, stirring to combine everything.
  6. Serve: Ladle the chili into bowls and serve hot, adding optional toppings like sour cream, cheese, and cilantro as desired.

Notes

For a creamier texture, stir in a splash of cream or coconut milk at the end of cooking. Customize with your favorite beans or spices.

Find it online: https://dishvela.com/creamy-white-chicken-chili-3-ways/