Description
A simple and flavorful white chicken chili recipe perfect for a quick meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 3 cups cooked chicken, shredded
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Shredded Monterey Jack cheese, for garnish
- Sour cream, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in diced green chilies, cumin, oregano, salt, and pepper. Cook for 1 minute.
- Pour in chicken broth, cannellini beans, and diced tomatoes with green chilies. Bring to a simmer.
- Add shredded chicken and cook for 10-15 minutes, or until heated through.
- Stir in sour cream and cilantro. Heat gently until warmed through, but do not boil.
- Serve hot, garnished with shredded Monterey Jack cheese and a dollop of sour cream.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- This chili can be made ahead of time and reheated. The flavors will meld even further.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg