Description
A creamy and tangy white chicken chili that’s perfect for a weeknight meal, balancing bright lime, toasted cumin, and silky beans for a comforting dish.
Ingredients
Scale
- 680 g boneless, skinless chicken breasts
- 720 ml low-sodium chicken stock
- 2 × 425 g cans cannellini or Great Northern beans, drained and rinsed
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 113 g canned diced green chiles
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 30 ml lime juice (from 1 lime)
- 120 g sour cream or plain Greek yogurt
- 15 ml olive oil
- Kosher salt and black pepper to taste
- Optional: 100 g shredded Monterey Jack or pepper jack for topping, avocado slices, cilantro, and tortilla chips for garnish
Instructions
- Poach the chicken: Place chicken in a pot and cover with chicken stock. Bring to a gentle simmer over medium heat, then reduce to low and poach for 10–12 minutes until it reaches 74°C (165°F). Remove and shred.
- Sauté the aromatics: In a Dutch oven, warm olive oil and cook the onion until translucent; add garlic and cook until fragrant.
- Toast spices: Add cumin and coriander to the pan, toast briefly, then stir in chicken stock and reserved beans.
- Mash beans: Mash reserved beans into the broth to thicken, simmer to meld flavors.
- Finish with dairy: Temper sour cream, whisk it into the pot along with shredded chicken, and stir in lime juice. Heat through without boiling.
- Serve and garnish: Ladle into bowls, garnish with cheese, cilantro, avocado, and tortilla chips. Let sit for 10 minutes for flavors to settle.
Notes
For a gluten-free version, ensure your stock and canned chiles are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 360
- Sugar: 3g
- Sodium: 760mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 65mg