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–+ servings
creamy white chicken stew

White Chicken Chili

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Medium saucepan
  • 1 Wooden spoon
  • 1 sharp knife
  • 1 Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 pound boneless skinless chicken breasts diced
  • 2 15-ounce cans white beans drained and rinsed
  • 1 4-ounce can diced green chilies
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 1/2 cup sour cream

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and sauté until translucent.
  • Stir in minced garlic and cook for 1 minute.
  • Add diced chicken and cook until browned.
  • Stir in white beans, green chilies, and chicken broth.
  • Season with cumin, oregano, chili powder, salt, and pepper.
  • Bring to a boil, then reduce heat and simmer for 20 minutes.
  • Stir in chopped cilantro and lime juice.
  • Remove from heat and stir in sour cream.
  • Allow to rest for 5 minutes before serving.

Notes

For an even creamier texture, consider blending a portion of the cooked beans and stirring them back into the chili. Adjust the spiciness to your preference by adding more or fewer green chilies or chili powder. Serve with toppings such as cheese, avocado, or tortilla chips for added flavor and texture.
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