Description
A hearty and protein-packed white chicken chili recipe that’s easy to make and full of flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, diced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can white beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 3 cups chicken broth
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, cook until softened (3-4 minutes).
- Add diced chicken, cumin, oregano, chili powder, salt, and black pepper. Cook until chicken is no longer pink (5-6 minutes).
- Stir in white beans, green chiles, and chicken broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Remove from heat and stir in sour cream, cilantro, and lime juice.
- Serve warm.
Notes
- For extra creaminess, blend 1/2 cup of the chili before adding sour cream.
- Top with shredded cheese, avocado, or tortilla chips if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg