Description
A flavorful white chicken chili packed with shredded chicken, white beans, green chiles, seasonings, chicken stock, sour cream, and cheese. Perfectly sized for two people.
Ingredients
- 8 oz chicken breast
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 1/2 tsp kosher salt (or 1/4 tsp sea salt)
- 2 tbsp avocado or olive oil, divided
- 1/2 cup finely chopped yellow onion
- 1 clove garlic, minced
- 4 oz Hatch green chiles
- 2 cups chicken stock
- 1 can Great Northern white beans, drained and rinsed
- 1/2 tsp Mexican oregano
- 1/3 cup shredded Jack cheese
- 1/4 cup sour cream
- Crushed tortilla chips (optional garnish)
- Chopped green onion (optional garnish)
- Pickled or fresh jalapeños (optional garnish)
- Chopped cilantro (optional garnish)
- Lime wedges (optional garnish)
- Additional shredded cheese (optional garnish)
- Additional sour cream (optional garnish)
- Avocado (optional garnish)
Instructions
1. Mix cumin, smoked paprika, garlic powder, cayenne, and salt together. Season the chicken on all sides with 1 1/2 teaspoons of the seasoning blend and reserve the rest. Let chicken rest for 10–15 minutes.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side until browned and cooked through. Transfer to a bowl and cover with foil.
3. Place a medium saucepan or pot over medium heat. Add remaining tablespoon of oil and sauté onions with a pinch of salt for 5–7 minutes until soft and lightly browned.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Stir in green chiles, chicken stock, white beans, oregano, and reserved seasoning blend. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes.
7. While the chili simmers, shred the cooked chicken.
8. Stir shredded chicken and any accumulated juices into the chili. Add sour cream and shredded cheese, stirring until smooth.
9. Cover and simmer for another 15 minutes.
10. Season with additional salt and pepper if desired. Serve hot with your favorite garnishes.
Notes
Hatch green chiles are recommended, but any canned green chiles work well.
Chicken stock, broth, or bone broth may be used.
Great Northern beans can be substituted with navy beans, cannellini beans, or butter beans.
Mexican oregano may be replaced with Italian oregano.
Use Pepper Jack cheese for extra heat or Monterey Jack for a milder flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 746
- Sugar: 5g
- Sodium: 2227mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 21g
- Trans Fat: 0.1g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 50g
- Cholesterol: 109mg