Description
This White Chili Chicken Recipe is a deliciously creamy and comforting one-pot meal that’s bursting with flavor. Tender chicken, white beans, and a blend of spices come together in a rich, satisfying chili that’s perfect for a cozy night in.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 1 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tsp ground cumin
– 1 tsp dried oregano
– 1 tsp ground coriander
– 1/2 tsp cayenne pepper
– 1/4 tsp ground cloves
– 2 (15 oz) cans white beans, drained and rinsed
– 3 cups chicken broth
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro, plus more for garnish
– Sour cream, shredded cheese, and lime wedges for serving
Instructions
1. 1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. 2. Add the diced onion to the pot and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional minute, until fragrant.
3. 3. Stir in the cumin, oregano, coriander, cayenne, and cloves. Cook for 1 minute to toast the spices.
4. 4. Add the white beans, chicken broth, salt, and pepper. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
5. 5. Return the cooked chicken to the pot and let the chili simmer for an additional 10-15 minutes, until the chicken is cooked through and the flavors have melded.
6. 6. Stir in the chopped cilantro just before serving.
7. 7. Ladle the White Chili Chicken into bowls and top with additional cilantro, sour cream, shredded cheese, and lime wedges.
Notes
For a thicker chili, you can mash some of the beans against the side of the pot. You can also adjust the spice level by adding more or less cayenne pepper. This chili also freezes well, so you can make a double batch and enjoy it later.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American