This Spicy White Chicken Chili with Cilantro Lime is a cozy, flavor-packed meal perfect for cooler days. It's a delightful twist on traditional chili, marrying creamy textures with a kick of spice and a zesty lime finish. A sure crowd-pleaser for family dinners or casual gatherings.
The star of our dish is the tender boneless skinless chicken breasts, which provide lean protein and a mild flavor base. Olive oil is used to sauté the onion and garlic, giving the chili a rich, aromatic start. Chicken broth adds depth to the dish, while white beans contribute a creamy texture and are an excellent source of fiber. The diced green chilies bring a mild heat that enhances the chili's spice without overwhelming it. Cumin, smoked paprika, and cayenne pepper layer in earthy warmth and complexity. Sour cream adds creaminess, balancing the spices, and lime juice gives a refreshing citrus note. Finally, fresh cilantro infuses a bright, herbal finish, while avocado and tortilla strips offer rich and crunchy contrasts as garnishes.
This chili pairs wonderfully with a side of warm cornbread or a crisp, green salad for a complete meal. For a heartier option, serve it over a bed of steamed rice or quinoa. If you're feeling adventurous, try topping it with a dollop of guacamole or a sprinkle of shredded cheese for extra richness.
Start by heating two tablespoons of olive oil in a large pot over medium-high heat. Once the oil is shimmering, toss in the diced onion and minced garlic. You'll want to sauté them until the onion becomes translucent and the garlic releases its wonderful aroma, which should take about 3 to 5 minutes.
Next, add the chicken breasts to the pot. Cook them until they're golden brown on both sides, approximately 5 to 7 minutes per side. Once cooked, take them out and allow them to rest for a bit before shredding them into bite-sized pieces using two forks. This shredding technique not only makes the chicken easy to eat but also ensures that the flavors seep into every strand of meat.
Return the shredded chicken back to the pot. Pour in the chicken broth, and add the drained and rinsed white beans, diced green chilies, cumin, smoked paprika, cayenne pepper, and a good pinch of salt and pepper. Stir everything together and let it simmer for about 20 minutes. This simmering is crucial as it allows the flavors to meld together beautifully.
Once the chili has simmered, stir in the sour cream, lime juice, and fresh cilantro. This final touch adds creaminess and a fresh, tangy flavor that brightens the dish. Serve the chili hot, garnished with diced avocado, crunchy tortilla strips, and a sprinkle of additional cilantro if you like.
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