Directions:
1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until softened.
2. Stir in the garlic, cumin, oregano, and chili powder. Cook for 1 minute until fragrant.
3. Add the shredded chicken, white beans, green chiles, and chicken broth. Season with salt and pepper.
4. Bring to a simmer and cook for 15–20 minutes to let the flavors meld.
5. Reduce heat to low and stir in the sour cream and shredded cheese until smooth and creamy.
6. Cook for an additional 5 minutes until heated through and cheese is melted.
7. Ladle into bowls and garnish with chopped cilantro and a squeeze of lime if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 390 kcal | Servings: 6 servings
Tips & Serving Suggestions:
– Use canned corn or jalapeños for extra flavor and texture.
– For thicker chili, mash some of the beans before adding.
– Serve with tortilla chips, cornbread, or over rice.
– Keeps well in the fridge and can be frozen for up to 3 months.
Conclusion:
Creamy white chicken chili is a cozy, satisfying bowl of goodness that’s rich, full of flavor, and sure to become a staple at your table all year round.
