Creamy White Chicken Chili
A cozy and satisfying dish combining tender chicken, creamy sauce, and wholesome beans, perfect for family dinners or gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Paleo
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Sauté the chopped onion and minced garlic over medium heat until translucent, about 3-4 minutes.
- Add the chicken breasts, chicken broth, diced green chiles, white beans, cumin, chili powder, salt, and pepper. Bring to a boil, stirring occasionally.
- Reduce the heat and let the mixture simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Stir in the heavy cream, then let the chili heat through for an additional 5 minutes, stirring occasionally.
- Serve the chili hot, garnished with cilantro if desired.
Notes
Don’t overcook the chicken; customize the spices to your liking; simmer uncovered for a thicker chili.