How to make Creamy White Chili Chicken: Quick and Very Easy

Ingredients:

1 lb boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cans (15.5 oz each) white beans (such as cannellini or Great Northern), drained and rinsed

1 can (4 oz) diced green chilies

4 cups chicken broth

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander

1/4 teaspoon ground cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 cup frozen corn kernels

1/2 cup heavy cream

1/2 cup sour cream

Juice of 1 lime

Chopped fresh cilantro, for garnish

Shredded Monterey Jack cheese, for topping

Instructions:

1. Sauté the Chicken:

Warm the olive oil in a big pot or Dutch oven over medium heat.

Add the diced chicken and sauté until lightly browned and cooked through. Remove from the pot and set aside.

2. Sauté Aromatics:

Cook until the onions become transparent in the same pot.

Cook for another minute, or until the garlic is aromatic.

3. Add Beans and Chilies:

Stir in the white beans and diced green chilies. Mix well to combine.

4. Season and Simmer:

Add ground cumin, dried oregano, ground coriander, cayenne pepper, salt, and black pepper to the pot. Stir to coat the ingredients with the spices.

Bring the mixture to a boil with the chicken broth. Allow it to cook for 15-20 minutes to allow the flavors to mingle.

5. Creamy Goodness:

Add the sautéed chicken back into the pot along with the frozen corn kernels. Allow everything to heat through.

6. Creamy Base:

Lower the heat and stir in the heavy cream and sour cream. These ingredients will create the luscious creaminess that sets this chili apart.

7. Zest and Zing:

Squeeze in the juice of one lime to add a zesty and refreshing kick.

8. Final Touches:

Seasoning should be tasted and adjusted to taste.

Ladle the creamy white chicken chili into serving bowls.

9. Garnish and Serve:

Top each bowl with a sprinkle of chopped fresh cilantro and a generous handful of shredded Monterey Jack cheese.

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Pro Tip:

Do you want your chili a little thicker?

1 cup of the beans should be reserved and mashed in a bowl before being stirred into the chili. Four ounces of cubed cream cheese added in the final 10 minutes of simmering will also slightly thicken the chili.