Creamy White Chicken Chili
This white chicken chili combines tender shredded chicken, beans, and a rich, creamy broth seasoned with cumin and roasted garlic. It has a smooth, thick consistency with a comforting and subtly warming flavor profile, perfect for cozy meals and chilly days.
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Calories: 350kcal
Servings: 4
Equipment
Ingredients
- 1 lb dried white beans (or canned white beans, drained) if using dried, soak overnight
- 1 lb boneless, skinless chicken breasts cooked and shredded later
- 4 cloves garlic cloves roasted for richer flavor
- 1 tsp ground cumin adds warm spice
- 4 cups chicken broth
- 1 cup sour cream for creaminess
- 1 can white beans reserve liquid if canned
- 2 tbsp olive oil
- to taste salt and pepper
Instructions
- Start by roasting the garlic cloves in a small pan over medium heat until fragrant and golden, about 3-4 minutes. Set aside.4 cloves garlic cloves
- In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until they are no longer pink in the center, about 8-10 minutes. Remove, shred with two forks, and set aside.1 lb boneless, skinless chicken breasts, 2 tbsp olive oil
- Add the roasted garlic and ground cumin to the pot; sauté briefly until fragrant, about 30 seconds. This brings out their aromas and flavors.4 cloves garlic cloves, 1 tsp ground cumin
- Pour in the chicken broth and bring it to a gentle simmer. If using dried beans, add them now; if using canned beans, add them later to prevent overcooking.1 lb dried white beans (or canned white beans, drained), 4 cups chicken broth
- If using dried beans, let them cook for about 1 hour until tender. Otherwise, add the canned white beans now and stir to combine. Continue simmering for another 10 minutes.1 lb dried white beans (or canned white beans, drained)
- Add the shredded chicken and white beans to the pot. Stir well and cook for an additional 5 minutes to heat through.1 lb boneless, skinless chicken breasts, 1 can white beans
- Lower the heat and stir in the sour cream until the chili becomes creamy and smooth. Season with salt and pepper to taste.1 cup sour cream, to taste salt and pepper
- Allow the chili to simmer gently for another 2-3 minutes, letting the flavors meld and the texture thicken slightly.
- Taste and adjust seasoning as needed, adding more salt, pepper, or cumin if desired.to taste salt and pepper
- Serve the creamy white chicken chili hot, garnished with fresh cilantro or sliced green onions if you like. Enjoy its comforting, smooth texture and subtle warmth.
Notes
For a thicker chili, mash some of the beans before adding to the pot. To add a touch of heat, include chopped jalapeños or a dash of cayenne pepper. Leftovers can be stored in the fridge for up to 3 days—reheat gently on the stove.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 700mg | Sugar: 4g | Calcium: 50mg | Iron: 3mg