Description
Southwest white chicken chili delivers a hearty, spicy twist on classic chili. Zesty jalapeños, tender chicken, and creamy white beans create a comforting meal you’ll crave all season long.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken breasts
Beans and Vegetables:
- 2 cans white beans (cannellini or Great Northern), drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced green chilies
Spices and Liquids:
- 4 cups (960 milliliters) chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 cup (120 milliliters) sour cream
- 1/2 cup (120 milliliters) heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Warm olive oil in a generously sized pot over medium-high temperature, introducing diced onions and sautéing until translucent and softened, approximately 4-5 minutes.
- Incorporate minced garlic and toast for 30-45 seconds, releasing aromatic essence without browning.
- Introduce whole chicken breasts, creating a golden sear on each surface for enhanced flavor complexity, roughly 2-3 minutes per side.
- Cascade chicken broth into the pot, followed by white beans, green chilies, and a harmonious blend of spices including cumin, chili powder, smoked paprika, ground coriander, and optional cayenne for heat.
- Encourage the mixture to gently simmer, covering and allowing ingredients to meld together for 20-25 minutes until chicken reaches perfect tenderness and can be effortlessly shredded.
- Extract chicken from liquid, carefully deconstruct into delicate shreds using two forks, then reintegrate into the developing chili.
- Enrich the chili by swirling in sour cream and heavy cream, permitting the mixture to softly bubble and thicken for an additional 7-10 minutes.
- Calibrate seasoning with salt and freshly cracked pepper, adjusting to personal preference. Serve piping hot, accompanied by preferred garnishes.
Notes
- Choose boneless, skinless chicken breasts for the leanest protein and easiest shredding after cooking.
- Adjust cayenne pepper quantity based on personal spice tolerance, starting with a small amount and gradually increasing.
- Use fresh green chilies when possible for a brighter, more vibrant flavor profile compared to canned varieties.
- Consider low-fat dairy alternatives like Greek yogurt or half-and-half for a lighter version of the chili without compromising creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg