Description
A warm and comforting creamy white chicken chili with tender shredded chicken, soft white beans, and rich, velvety broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 2 cans white beans, rinsed and drained
- 1 can diced green chiles
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Dice the onion and mince the garlic.
- Add diced onion to the hot oil and sauté until translucent, about 4–5 minutes. Stir in the minced garlic for an additional minute.
- Add chicken breasts and cook until no longer pink on the outside, about 5–7 minutes. Stir in white beans, diced green chiles, chicken broth, cumin, chili powder, and salt and pepper. Bring to a simmer and cook for 20 minutes.
- Remove and shred the chicken with two forks, then return to the pot. Lower heat, stir in heavy cream, and cook gently for another 5 minutes. Adjust seasoning as needed, and serve hot with optional toppings.
Notes
For variations, you can add corn, jalapeños for spice, or substitute chicken with ground turkey or make it vegetarian with extra beans and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 85mg