Spicy White Chicken Chili with Cilantro Lime
This vibrant and spicy white chicken chili variation combines tender chicken, creamy white beans, and fresh cilantro with a zesty lime twist. Perfect for a hearty meal, this recipe is gluten-free and packed with flavor, making it an ideal choice for a weeknight dinner or a comforting lunch.
Prep time: 10 minutesCook time: 30 minutesServes: 6
Ingredients
1.5 lbs boneless skinless chicken breasts
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 cups chicken broth
2 cans (15 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chilies
1 tsp cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
1/2 cup sour cream
Juice of 1 lime
1/4 cup fresh cilantro, chopped
1 avocado, diced (for garnish)
Tortilla strips (for garnish)
Instructions
1. Heat olive oil in a large pot over medium-high heat.
2. Add diced onions and garlic, sauté until soft and fragrant.
3. Add chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side.
4. Remove chicken and shred using two forks.
5. Return the shredded chicken to the pot along with chicken broth, white beans, green chilies, cumin, smoked paprika, cayenne pepper, salt, and pepper.
6. Simmer the mixture for 20 minutes, allowing flavors to meld together.
7. Stir in sour cream, lime juice, and fresh cilantro.
8. Serve hot, garnished with avocado, tortilla strips, and additional cilantro if desired.
Storage
Store the chili in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat on the stove over medium heat until thoroughly warmed, or microwave in a microwave-safe container on high for 2-3 minutes, stirring halfway 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.
