White Chicken Chili
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cans 800g white beans, drained
- 1 can 120g diced green chiles
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese
- Juice of 1 lime
- Fresh cilantro avocado, tortilla chips (for topping)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add chicken breasts. Cook 5 minutes per side until browned. Remove and set aside.
- Add onion to the pot. Cook 4 minutes until soft.
- Add garlic. Cook 30 seconds.
- Pour in chicken broth. Scrape up browned bits from the bottom.
- Add white beans, green chiles, cumin, chili powder, oregano, salt, and pepper.
- Return chicken to the pot. Push it into the liquid.
- Bring to a boil then reduce to medium-low.
- Cover and simmer for 20 minutes.
- Remove chicken. Shred with two forks.
- Return shredded chicken to the pot.
- Turn off heat. Stir in sour cream, cheese, and lime juice.
- Taste and adjust seasoning.
- Serve with cilantro, avocado, cheese, and tortilla chips.
Notes
- Brown chicken first for extra flavour
- Scrape up browned bits after adding broth
- Simmer gently — do not hard boil
- Shred chicken while it is still hot
- Add sour cream and cheese after turning off heat
- Mash some beans against pot to thicken if needed
- Tastes better the next day
- Store in fridge for 4 to 5 days
- Freezes well for up to 3 months