Description
A creamy and hearty chili featuring tender chicken, white beans, and spices for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (4 ounces) chopped green chilies
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 2 cans (15 ounces each) great northern beans, drained and rinsed
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken and cook until browned, about 5 minutes.
- Stir in onion and garlic; cook until softened, about 3 minutes.
- Add green chilies, cumin, oregano, and cayenne; cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in beans and cook for another 10 minutes.
- Remove from heat and stir in sour cream and cheese until melted and creamy.
- Serve hot, garnished with additional cheese if desired.
Notes
For a spicier version, increase the cayenne pepper. Great topped with fresh cilantro and avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4g
- Fat: 15g
- Carbohydrates: 25g
- Protein: 28g