Description
A rich and creamy white bean chicken chili packed with tender chicken, hearty white beans, green chilies, and warm spices. Topped with crispy tortilla strips, avocado, and fresh lime, this dish is the perfect comfort meal for any season.
Ingredients
Scale
For the Chili:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breast (cubed)
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1/2 cup heavy cream or sour cream
For Garnish:
- 1 avocado, sliced
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, diced (optional)
- 1/2 cup crispy tortilla strips
- 1 lime, cut into wedges
Instructions
-
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onions and cook until softened, about 3 minutes.
- Stir in garlic and cook for another minute.
-
Cook the Chicken:
- Add cubed chicken and cook until lightly browned on all sides.
-
Simmer the Chili:
- Stir in white beans, green chilies, cumin, oregano, smoked paprika, chili powder, salt, and black pepper.
- Pour in chicken broth and bring to a simmer.
- Cover and cook for 20 minutes.
-
Make it Creamy:
- Stir in heavy cream or sour cream and let simmer for another 5 minutes.
- Adjust seasoning if needed.
-
Serve & Garnish:
- Ladle chili into bowls and top with avocado slices, shredded cheese, fresh cilantro, jalapeño, tortilla strips, and a squeeze of lime.
- Enjoy!
Notes
- For extra heat, add more jalapeños or a dash of hot sauce.
- Swap chicken breast for rotisserie chicken to save time.
- Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
