Description
Warm chicken chili brings comfort straight to your dinner table with tender chicken, creamy white beans, and a zesty southwestern kick that makes weeknight meals feel special. Packed with green chiles and hearty spices, this chili delivers bold flavors that turn an ordinary meal into something memorable.
Ingredients
Scale
Protein:
- 2 lbs boneless skinless chicken breasts
Vegetables and Beans:
- 1 large white onion
- 2 (15 oz) cans white beans
- 2 cloves garlic
- 1 (4 oz) can diced green chiles
Seasonings and Liquids:
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream
- ½ cup sour cream
- ½ cup shredded monterey jack cheese
- 2 tablespoons olive oil
- Optional garnish: chopped cilantro
- Optional garnish: lime wedges
Instructions
- Cut your chicken breasts into precise 1-inch cubes, then thoroughly pat them dry with paper towels to guarantee perfect browning.
- Heat 2 tablespoons olive oil in a large pot over medium-high heat until the surface starts to shimmer and look glossy.
- Add chicken cubes to the hot pot, spreading them in a single layer. Cook for exactly 5-6 minutes, stirring occasionally until they turn golden brown and are almost completely cooked.
- Transfer the browned chicken to a clean plate, leaving behind the delicious browned bits in the pot.
- Drop diced onions into the same pot, sautéing for 3-4 minutes until they become transparent and softened.
- Toss in minced garlic and cook for precisely 30 seconds, releasing its aromatic fragrance.
- Sprinkle ground cumin, oregano, ½ teaspoon salt, and ¼ teaspoon black pepper into the pot, stirring to combine.
- Pour 4 cups chicken broth and one 4-ounce can of diced green chiles into the pot, scraping the bottom to lift up those flavorful browned bits.
- Add two 15-ounce cans of white beans and return the chicken to the pot, bringing the mixture to a gentle simmer.
- Reduce heat to low, cover the pot, and let it cook for 15-20 minutes, stirring occasionally to prevent sticking.
- Blend in ½ cup heavy cream and ½ cup sour cream, mixing until completely incorporated.
- Sprinkle ½ cup shredded monterey jack cheese into the chili, stirring until it melts completely.
- Taste and adjust seasonings as needed for perfect flavor balance.
- Ladle the hot chili into bowls and garnish with optional chopped cilantro and lime wedges.
Notes
- Pat chicken dry thoroughly to help achieve a perfect golden-brown exterior and prevent steaming instead of browning.
- Use a heavy-bottomed pot to distribute heat evenly and prevent burning or sticking during cooking.
- Freshly ground cumin provides a more robust flavor compared to pre-ground spices, so consider toasting and grinding whole cumin seeds.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt and use reduced-fat cheese to decrease overall calories.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 298 kcal
- Sugar: 2 g
- Sodium: 635 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 88 mg