Creamy Southwestern White Chicken Chili
A comforting dish filled with tender chicken, white beans, and zesty spices. Perfect for a cozy night in or a gathering with friends.
- 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, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for sautéing
- Chopped cilantro for garnish
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they are soft and fragrant, about 3-4 minutes.
- Brown the chicken: Add the boneless chicken breasts, cumin, chili powder, salt, and pepper to the pot. Cook for 5-7 minutes until the chicken is browned on all sides.
- Simmer the chili: Pour in the chicken broth, and then add the white beans and diced green chilies. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Shred the chicken: Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, mixing it into the broth.
- Add cream: Stir in the heavy cream and heat through, but do not bring it to a rapid boil. This step should take just a few minutes.
- Garnish and serve: Ladle the chili into bowls, garnish with chopped cilantro, and enjoy!
Notes
Feel free to adjust the spice level or swap ingredients to suit your taste. This chili keeps well, making it a great option for meal prep.