If you’re looking for a comforting dish that packs a punch, this Spicy White Chicken Chili is just what you need. It’s a creamy, zesty dish that’s perfect for chilly nights or when you’re craving something warm and hearty.
Creating a Creamy Finish
The signature creamy element of this chili comes from either heavy cream or sour cream, which is stirred in towards the end of cooking. This addition transforms the broth into a rich, velvety base.
As the chili simmers gently, flavors continue to develop. This is the perfect time to taste and adjust seasonings.
Serving Suggestions
Pairing the dish with crispy tortilla chips creates an enjoyable contrast in texture. The chips provide a delightful crunch, making it easy to scoop up the chili for a satisfying bite.
Delicious White Chicken Chili Recipe
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These are my favorite soup bowls.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and diced (adjust for spice)
- 4 cups chicken broth
- 1 cup heavy cream or sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
- Tortilla chips for serving
Instructions
- Cook the Chicken: In a large pot, add chicken breasts and cover with chicken broth. Bring to a boil and simmer until cooked through, about 15-20 minutes. Remove the chicken, shred it, and set aside.
- Sauté Vegetables: In the same pot, add chopped onion and jalapeños. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
- Combine Ingredients: Return shredded chicken to the pot. Add white beans, ground cumin, chili powder, and season with salt and pepper. Stir well and let simmer for 10 minutes.
- Add Creaminess: Stir in heavy cream or sour cream. Heat gently without boiling. Adjust seasoning as needed.
- Serve: Ladle the chili into bowls and garnish with chopped cilantro. Serve with tortilla chips on the side.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 bowls
- Calories: 350kcal
- Fat: 15g
- Protein: 28g
- Carbohydrates: 30g