Rustic White Chicken Chili

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Rustic White Chicken Chili is a cozy, comforting dish that's perfect for chilly evenings. It brings together tender chicken, creamy white beans, and a hint of spice for a satisfying meal that's both hearty and light. Dive into this easy-to-make recipe that will warm your soul and delight your taste buds.

Ingredients for Rustic White Chicken Chili

Chicken breasts are the star of this dish, offering lean protein that shreds beautifully after cooking. Olive oil is used to sauté the vegetables, adding richness and depth. The onion and garlic form the aromatic base, enhancing the overall flavor. Chicken broth acts as a savory liquid that carries the spices and keeps the chili moist. The ground cumin, smoked paprika, and cayenne pepper bring warmth and complexity to the dish. White beans lend a creamy texture without overpowering the flavors. Diced green chilies add a mild heat and a touch of brightness. To finish, sour cream and heavy cream create a velvety texture, while salt and pepper fine-tune the seasoning. Finally, fresh cilantro and lime wedges offer a fresh, zesty contrast to the creamy chili.

Tips & Tricks

  • For a thicker chili, mash some of the beans before adding them to the pot.
  • If you prefer more heat, increase the amount of cayenne pepper or add a chopped jalapeño.
  • Leftover chili can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Serving Suggestions

This chili pairs wonderfully with a side of warm, crusty bread or cornbread, which is perfect for dipping. A crisp green salad adds a refreshing contrast to the creamy chili. If you're looking to bulk up the meal, serve it over cooked rice or quinoa for a hearty twist.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely, chicken thighs will add more flavor and tenderness to the chili.
What can I use instead of heavy cream?
Half-and-half or coconut milk are good substitutes if you prefer a lighter option.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free, but double-check the labels on canned items.

Rustic White Chicken Chili Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, letting them sauté for about 3-4 minutes. You’re looking for the onion to become translucent and fragrant. Next, add the chicken breasts, searing each side for about 3-4 minutes. This helps lock in the juices and gives the chicken a nice, golden exterior.

Once the chicken is seared, pour in the chicken broth along with the cumin, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Bring this to a simmer and then cover the pot. Let the chicken cook for about 20 minutes or until it's fully cooked through. Remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.

Return the shredded chicken to the pot, along with the white beans and diced green chilies. Stir everything together and let it simmer for another 10 minutes so the flavors meld beautifully. Now, reduce the heat to low and gently stir in the sour cream and heavy cream until they’re fully incorporated. This step transforms your chili into a creamy, luscious delight.

Serve your rustic chili hot, garnished with freshly chopped cilantro and lime wedges. The cilantro adds a burst of freshness, while the lime juice brightens up the flavors, making each spoonful irresistible.

Why You'll Love This Recipe

  • Quick to prepare, perfect for a weeknight dinner.
  • A delightful balance of creamy, spicy, and savory flavors.
  • Simple ingredients that are easy to find and budget-friendly.
  • Customizable to suit your spice preference.
  • Leftovers taste even better, making it a great make-ahead meal.

Ingredients

1 lb boneless skinless chicken breasts
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
2 cans (15 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chilies
1/2 cup sour cream
1/2 cup heavy cream
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent.
2. Add the chicken breasts to the pot, searing each side for 3-4 minutes.
3. Pour in the chicken broth, cumin, smoked paprika, cayenne pepper, salt, and pepper. Bring to a simmer and cover the pot.
4. Cook the chicken for 20 minutes or until fully cooked. Remove the chicken from the pot and shred it using two forks.
5. Return the shredded chicken to the pot, adding the white beans and diced green chilies. Simmer for an additional 10 minutes.
6. Reduce the heat to low, stirring in the sour cream and heavy cream until fully incorporated.
7. Serve hot, garnished with fresh cilantro and lime wedges.

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