How to Make Creamy White Chicken Chili

Ingredients

• 1.5 lb Boneless Skinless Chicken Breast (cut into ½‑inch cubes)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 medium Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• ¼ tsp Cayenne Pepper (optional for heat)
• 2 cans Diced Green Chilies (4‑oz each, drained)
• 2 cans Great Northern Beans (15‑oz each, drained and rinsed)
• 1 can Chicken Broth (14.5‑oz, low‑sodium)
• 1 cup Heavy Cream (full‑fat for richness)
• ½ cup Sour Cream (add off heat to avoid curdling)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)
• 1 small Jalapeño (thinly sliced, optional garnish)
• to taste Hot Sauce (optional, for serving)

Instructions

1. Prep Ingredients

   Dice the onion, mince the garlic, and cut the chicken breast into ½‑inch cubes. Drain and rinse the beans, and open the cans of green chilies and broth.

   Time: PT5M

2. Sauté Aromatics

   Heat 2 Tbsp olive oil in a large pot over medium heat. Add the diced onion and sauté for 1–2 minutes until translucent, then add the minced garlic and cook another 30 seconds.

   Time: PT5M

   Temperature: Medium heat

3. Brown the Chicken

   Add the cubed chicken to the pot. Cook, stirring occasionally, until the pieces turn opaque on the outside but are not fully cooked through (about 5 minutes).

   Time: PT5M

   Temperature: Medium heat

4. Add Seasonings and Liquids

   Stir in salt, pepper, dried oregano, ground cumin, cayenne (if using), the drained green chilies, the rinsed beans, and the chicken broth. Bring the mixture to a boil.

   Time: PT5M

   Temperature: High heat

5. Simmer the Chili

   Reduce heat to a gentle simmer and let the chili cook uncovered for 30 minutes, stirring occasionally, until the chicken is tender and the flavors have melded.

   Time: PT30M

   Temperature: Low simmer

6. Finish with Creams

   Remove the pot from heat. Stir in the heavy cream and sour cream until fully incorporated. Taste and adjust seasoning if needed.

   Time: PT5M

7. Serve and Garnish

   Ladle the chili into bowls. Top each serving with a drizzle of hot sauce, chopped cilantro, and sliced jalapeño if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

6g