Description
Creamy White Green Chicken Chili is a comforting and hearty dish that combines tender chicken, white beans, and a creamy broth, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (14.5 ounces) diced green chilies
- 4 cups chicken broth
- 1 cup frozen corn
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
- Stir in the cumin, oregano, chili powder, and cayenne pepper (if using). Cook for another minute to toast the spices.
- Add the white beans, diced green chilies, chicken broth, and corn to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the heavy cream and season with salt and pepper to taste. Allow the chili to simmer for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a lighter version, substitute heavy cream with coconut milk or half-and-half.
- To add more vegetables, consider incorporating diced bell peppers or zucchini during the onion sauté.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg