Get ready for a bowl of comfort with this Creamy White Bean Chicken Chili. It's a fantastic twist on the traditional chili, perfect for those nights when you crave something hearty yet slightly different.
Olive oil serves as the base for sautéing, imparting a subtle richness. Onion adds depth and a slight sweetness once it caramelizes. Garlic brings a robust aroma and flavor that enhances everything else. Using boneless chicken breasts keeps the chili lean and packed with protein. The spices — ground cumin, dried oregano, chili powder, and cayenne pepper — create a warm and spicy backdrop. White beans offer a creamy texture and additional protein. Chicken broth helps meld all the flavors together. Frozen corn adds a pop of sweetness and color. Finally, sour cream is stirred in for that luscious, creamy consistency, while salt and pepper bring everything to life. Garnish with fresh cilantro and a squeeze of lime for freshness and zing.
This chili pairs wonderfully with warm, crusty bread or a side of fluffy rice. Add a dollop of guacamole or a sprinkle of shredded cheese for extra indulgence. A crisp green salad on the side can also be a refreshing contrast.
Start by heating a tablespoon of olive oil in a large pot over medium heat. Once hot, toss in the diced onion and let it cook until it turns translucent—this usually takes about five minutes. When the onion is ready, add the minced garlic and stir for another minute until it releases its fragrant aroma.
Next, introduce the diced chicken breasts to the pot. Cook them until they're browned on all sides. This should take around seven minutes. While the chicken is cooking, sprinkle in the ground cumin, dried oregano, chili powder, and cayenne pepper. Stir well to ensure the chicken is evenly coated in the spices.
Now, it's time to add the white beans and chicken broth. Pour them into the pot and bring the mixture to a gentle simmer. Once simmering, stir in the frozen corn and let everything blend together for another ten minutes.
As the final step, reduce the heat to low and stir in the sour cream, mixing until it’s fully integrated and the chili reaches its creamy potential. Season with salt and pepper to your liking, and serve hot with a garnish of fresh cilantro and lime wedges.
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