White Chicken Chili with Creamy Beans and Spice (Print version)
Creamy white chicken chili with tender beans, green chiles, and warm spices. Ready in 45 minutes for an easy weeknight dinner.
# Ingredients:
For the chili
01 -
1 lb (450 g) boneless skinless chicken breasts, cut into 1/2-inch cubes
02 -
1 tablespoon olive oil
03 -
1 medium yellow onion, diced
04 -
4 cloves garlic, minced
05 -
2 cans (15 oz / 425 g each) Great Northern beans, drained and rinsed
06 -
1 can (15 oz / 425 g) corn kernels, drained
07 -
2 cans (4 oz / 113 g each) diced green chiles
08 -
4 cups (950 ml) low-sodium chicken broth
09 -
1 teaspoon ground cumin
10 -
1 teaspoon dried oregano
11 -
1/2 teaspoon ground coriander
12 -
1/4 teaspoon cayenne pepper
13 -
Salt and black pepper
For the creamy finish
14 -
1 cup (240 g) sour cream
15 -
1/2 cup (120 ml) heavy cream
16 -
1 lime, juiced
17 -
1/4 cup fresh cilantro, chopped
For topping
18 -
Shredded cheddar or pepper jack cheese
19 -
Crunchy tortilla strips or crushed chips
20 -
Diced avocado (optional)
# Instructions:
01 -
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Pat the chicken cubes dry and season with salt and pepper. Sear until golden on the edges, about 3-4 minutes. The chicken does not need to be fully cooked through. Transfer to a plate.
02 -
Add the onion to the same pot and cook, stirring occasionally, until soft and translucent, about 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
03 -
Add the beans, corn, green chiles, chicken broth, cumin, oregano, coriander, cayenne, and the browned chicken. Stir well and bring to a gentle boil. Reduce the heat and simmer uncovered for 20 minutes.
04 -
Use the back of a large spoon to mash about 1 cup of beans against the inside wall of the pot. Stir the mashed beans back into the chili to create a creamy body without flour.
05 -
Remove the pot from the heat. Stir in the sour cream and heavy cream until the broth is smooth and silky. Do not return to a boil.
06 -
Stir in the lime juice and taste for salt. Ladle into bowls and top with cilantro, shredded cheese, and tortilla strips.
# Good to know:
01 -
Best served hot with fresh toppings.
02 -
The chili thickens as it cools. Thin with broth when reheating.