Creamy Southwest White Chicken Chili

A deliciously creamy Southwest-inspired white chicken chili, packed with tender chicken, white beans, and a blend of aromatic spices. Perfect for a cozy weeknight dinner or a gathering with friends.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 lbs chicken breast

1 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

1 can (4 oz) green chiles

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

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

4 cups chicken broth

1 cup sour cream

1/4 cup chopped fresh cilantro

1 lime, juiced

Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.

2. Stir in garlic, green chiles, cumin, chili powder, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.

3. Add chicken breasts to the pot and pour in chicken broth. Bring to a simmer and cook until chicken is fully cooked, about 20 minutes.

4. Remove chicken breasts, shred with two forks, and return to the pot.

5. Add white beans to the pot and simmer for another 10 minutes.

6. Stir in sour cream and lime juice, letting it warm through but not boil.

7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.