Description
Bright, creamy, and just-spicy enough, this quick white chicken chili is perfect for weeknights when you want comfort without fuss.
Ingredients
Scale
- 700 g (1.5 lb) boneless skinless chicken breasts, cooked and shredded
- 30 ml (2 tbsp) olive oil
- 1 medium yellow onion, diced (about 150 g / 1 cup)
- 3 cloves garlic, minced
- 113 g (4 oz) canned diced green chiles
- 2 tsp (4 g) ground cumin
- 1 tsp (1 g) dried oregano
- 720 ml (3 cups) low-sodium chicken broth
- 540 g (2 x 15-oz cans) canned white beans, drained and rinsed
- 120 ml (½ cup) half-and-half or light cream
- Kosher salt and freshly ground black pepper to taste
- 1 lime, juiced
- A small handful of cilantro, chopped
Instructions
- Cook the chicken: Season chicken with salt and pepper, sear in olive oil over medium-high heat for 2 minutes per side. Add chicken broth, cover, and simmer for 8–10 minutes. Shred the chicken after resting for 5 minutes.
- Build the flavor base: Heat olive oil in a Dutch oven over medium heat. Sauté the onion for 4–5 minutes. Add garlic and green chiles, cook for 30–45 seconds.
- Toast the spices: Add cumin and oregano, toast for 20–30 seconds. Pour in chicken broth and scrape up browning bits.
- Add beans and simmer: Stir in white beans, bringing to a gentle simmer for 6–8 minutes until slightly thickened.
- Finish with chicken and cream: Stir in shredded chicken and half-and-half. Heat gently for 2–3 minutes and season with salt and pepper.
- Brighten and serve: Remove from heat and stir in lime juice and cilantro. Serve hot with garnishes.
Notes
For a dairy-free version, substitute half-and-half with coconut milk. Use rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1½ cups (about 360 ml)
- Calories: 340
- Sugar: 3g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 55mg