Description

Indulge in the rich, velvety texture of this Creamy White Chicken Chili! Packed with tender chicken, white beans, and a blend of savory spices, it’s a comforting and satisfying weeknight meal the whole family will love.

Ingredients

– 1 lb boneless, skinless chicken breasts, cubed

– 1 onion, diced

– 3 cloves garlic, minced

– 2 cans (15 oz each) white beans, drained and rinsed

– 1 can (4 oz) diced green chiles

– 1 tsp ground cumin

– 1 tsp dried oregano

– 1 tsp salt

– 1/2 tsp black pepper

– 2 cups chicken broth

– 1 cup heavy cream

– Chopped fresh cilantro, for serving

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Instructions

1. – In a large pot or Dutch oven, sauté the chicken over medium-high heat until browned, about 5-7 minutes.

2. – Add the onion and garlic and cook until fragrant, about 2-3 minutes.

3. – Stir in the white beans, diced green chiles, cumin, oregano, salt, and pepper.

4. – Pour in the chicken broth and heavy cream, and bring the mixture to a simmer.

5. – Reduce heat to low and let the chili simmer for 15-20 minutes, or until thickened to your desired consistency.

6. – Serve hot, garnished with fresh chopped cilantro.

Notes

– For a spicier chili, add a diced jalapeño or hot sauce to taste.

– Serve with crusty bread, shredded cheese, or a dollop of sour cream for extra flavor and texture.

– Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 15
Cook Time: 30
Category: Main Course
Method: Stovetop
Cuisine: American