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White Chicken Chili
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Ingredients
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Step by step
Method
4 steps
- 1
Warm 1 tablespoon olive oil in a Dutch oven over medium. Cook 1 diced onion for 5–6 minutes until soft, then add 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and ½ teaspoon chili powder for 30 seconds.
- 2
Add 1½ pounds boneless chicken breasts, 4 cups low-sodium chicken broth, 2 drained 15-ounce cans white beans, and 1 small can diced green chiles. Bring to a gentle simmer and cook 15–18 minutes, until the thickest chicken reaches 165°F.
- 3
Transfer the chicken to a plate and rest 5 minutes. Mash 1 cup of the beans against the pot with a spoon, then shred the chicken and return it to the chili. Simmer 5 minutes so the broth thickens slightly.
- 4
Stir in ½ cup sour cream or plain Greek yogurt off the heat. Taste for salt and lime juice, then serve with cilantro, avocado, shredded cheese, or tortilla chips.