Dinner · Chicken
Creamy White Chicken Chili
Chicken and white beans in a mild green chile broth, made creamy with sour cream and Monterey Jack.
⏱ 50 min (15 min prep, 35 min cooking)
🍽 Serves 6 · about 1 1/2 cups
kid friendlymake aheadfreezer friendlyleftovers
gluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Chili
- 1 tbsp Vegetable oil (soybean)
- 1 Yellow onion, chopped
- 1 Jalapeño pepper, seeded and minced
- 3 clove Garlic, minced
- 2 tsp Ground cumin
- 1 tsp Dried oregano
- 1 can Diced green chiles
- 1½ lb Chicken breasts, boneless skinless
- 3 cup Chicken broth, low-sodium
- 2 can White beans (canned), drained and rinsed
- ½ tsp Table salt
- ½ cup Sour cream
- 1 cup Monterey Jack cheese, shredded
- ½ cup Fresh cilantro, chopped
- 1 tbsp Lime juice (bottled)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large pot, instant-read thermometer, 2 forks.
- Heat the oil in a large pot over medium heat. Cook the onion and jalapeño 5 minutes. Add the garlic, cumin and oregano for 30 seconds.
- Add the green chiles, broth, chicken breasts and salt. Bring to a boil, then cover and simmer 15 to 20 minutes, until the thickest part of the chicken reaches 165°F.
- Lift out the chicken and shred it with 2 forks. Mash 1 can of the beans with a fork and add both cans of beans to the pot. Simmer 5 minutes.
- Return the chicken. Off the heat, stir in the sour cream and cheese until melted. Add the cilantro and lime juice.
🌡 Safe temperaturesChicken 165°F; Leftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadKeeps 3 to 4 days in the fridge. Reheat gently to 165°F so the sour cream does not separate.
❄️ FreezerFreeze before adding the sour cream and cheese for 2 to 3 months; stir them in after reheating.
↺ LeftoversSpoon leftovers over tortilla chips for nachos.
🧒 With kidsIt is mild; set out tortilla chips to crush on top.
Dairy-free swapSkip the sour cream and cheese and stir in 1/2 cup coconut milk.
Gluten-free swapCheck the broth label.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.