Description
A creamy and hearty white bean chicken chili that is easy to prepare and perfect for cozy dinners. This gluten-free recipe features tender chicken, white beans, and a blend of southwestern spices simmered in a flavorful broth, finished with a touch of sour cream and lime juice for brightness.
Ingredients
Scale
Base Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cubed or shredded
Beans & Vegetables
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (4 oz) can diced green chiles
Spices
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
Liquids & Finishers
- 3 cups low-sodium chicken broth
- 1/2 cup sour cream
- 1/2 cup half-and-half or whole milk
- Juice of 1 lime
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Saute the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook the chicken: Add the cubed or shredded chicken breasts to the pot and cook until the chicken is no longer pink on the outside, stirring occasionally to ensure even cooking.
- Add beans, chiles, and spices: Stir in the drained white beans, diced green chiles, ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper. Mix well to combine all the ingredients evenly.
- Simmer the chili: Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Cover the pot and cook for 20 to 25 minutes, or until the chicken is fully cooked through and the flavors have melded together.
- Shred chicken if needed: If you used whole chicken breasts, remove them temporarily, shred the meat using two forks, then return the shredded chicken to the pot.
- Finish with dairy and lime: Stir in the sour cream, half-and-half (or whole milk), and lime juice. Cook on low heat for an additional 5 minutes, making sure not to boil, to allow the chili to become creamy and well blended.
- Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro. Optional toppings include shredded cheese, avocado slices, or crispy tortilla strips for added texture and flavor. Serve hot.
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper when adding the spices.
- This chili freezes well and makes excellent leftovers; store in an airtight container for up to 3 months.
- To save time, use pre-cooked rotisserie chicken instead of cooking raw chicken breasts.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 75 mg
