On a crisp fall evening, nothing warms the soul quite like a hearty bowl of White Chicken Chili with Green Chiles. This recipe is a family favorite, filled with creamy flavors and a gentle kick from the green chiles. Perfect for gathering around the table with loved ones, it’s a dish that embodies togetherness, creativity, and the utter joy of home-cooked meals. Imagine the aroma of spices wafting through your kitchen, drawing everyone to the table for a cozy meal. It’s not just a dish; it’s a memory in the making.
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 |
| Skill Level | Easy |
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (7 oz) diced green chiles
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup sour cream
- 1/4 cup chopped fresh cilantro (optional)
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
- Return the cooked chicken to the pot. Add the chicken broth, white beans, diced green chiles, cumin, oregano, chili powder, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld together.
- Stir in the sour cream, ensuring the chili becomes creamy and well-blended. Cook for another 5 minutes on low heat.
- Remove the pot from heat. Stir in the lime juice and fresh cilantro, if using.
- Serve the chili hot, with a side of cornbread or tortilla chips for a complete meal.
Helpful Tips
- If you prefer a spicier chili, add a finely chopped jalapeño along with the green chiles.
- Substitute the sour cream with Greek yogurt for a tangier flavor and added protein.
- This chili can be made ahead of time and tastes even better the next day as the flavors further develop.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Pairings
This White Chicken Chili pairs wonderfully with a crisp, cold beer or a glass of Sauvignon Blanc. Complementing side dishes include a simple green salad with a citrus vinaigrette, or a fluffy cornbread that enhances the chili’s hearty warmth.
We hope you enjoy this family-favorite White Chicken Chili with Green Chiles as much as we do! Share your creations with us using #ZynahzRecipes or tag Zynahz on Instagram. We love seeing how you bring our recipes to life!
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