Creamy White Chicken Chili
A cozy and creamy chili made with tender chicken and white beans, perfect for cold days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
- Diet: High Protein
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Sauté aromatics: In a large pot, heat a splash of oil over medium heat. Add the chopped onions and minced garlic, sautéing until they become translucent, about 3-4 minutes.
- Add chicken and broth: Add the chicken breasts, diced green chilies, and chicken broth to the pot. Increase the heat and bring the mixture to a boil, then reduce to a simmer.
- Cook the chicken: Simmer until the chicken is cooked through, about 15-20 minutes, or until the internal temperature reaches 165°F.
- Shred the chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.
- Incorporate cream and beans: Stir in the white beans, heavy cream, cumin, and season with salt and pepper. Mix well.
- Final simmer: Allow the chili to simmer for an additional 10 minutes, letting the flavors meld together beautifully.
- Serve and garnish: Serve the chili hot, garnished with fresh cilantro.
Notes
For a lighter version, reduce the amount of heavy cream or substitute with half-and-half.