Description
Warm up with this creamy and flavorful white chicken chili, perfect for cozy nights and gatherings. Easy to make and sure to impress!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups cannellini beans (drained)
- 1 can (4 oz) fire-roasted green chilies
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 cup heavy cream (or coconut milk for dairy-free)
- ½ cup fresh cilantro (chopped)
- Juice of 1 lime
Instructions
- Dice the chicken breasts into bite-sized pieces for even cooking.
- In a large pot, heat olive oil over medium heat and sauté diced onions until translucent (about 5 minutes).
- Add the diced chicken and minced garlic; cook until the chicken is no longer pink (approximately 7 minutes).
- Stir in the drained cannellini beans and pour in the chicken broth.
- Add cumin and oregano, then simmer on low heat for about 20 minutes while savoring the aroma.
- Stir in the heavy cream and lime juice just before serving. Top each bowl with fresh cilantro.
Notes
- Customize by adding corn or your favorite beans for extra sweetness and texture.
- For a vegetarian version, substitute chicken with hearty vegetables or tofu and use vegetable broth instead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg