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Description
A creamy and flavorful white chicken chili.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (4-ounce) can diced green chilies
- 4 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken breasts and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion, garlic, and green bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in great northern beans, cannellini beans, diced green chilies, chicken broth, cumin, oregano, and cayenne pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Shred chicken breasts and return to the pot.
- Stir in sour cream and cilantro. Heat through.
- Serve hot.
Notes
- For a thicker chili, mash some of the beans before adding the chicken back to the pot.
- You can add more or less cayenne pepper, depending on your spice preference.
- Garnish with your favorite toppings, such as shredded cheese, avocado, or tortilla chips.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg