Description
A cozy, creamy bowl of white chicken chili that’s bright with lime and cilantro, quietly spicy from green chiles, and perfect for chilly nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups shredded or diced cooked chicken
- 2 (15 oz) cans white beans, drained and rinsed
- 4 cups chicken stock
- 1 (4 oz) can diced green chiles
- 1/2 cup heavy cream or full-fat coconut milk
- Juice of 1 lime
- Salt and pepper, to taste
- Optional toppings: shredded Monterey Jack cheese, sour cream, chopped cilantro
- Optional garnishes: sliced green onions, diced avocado, extra lime wedges
Instructions
- In a heavy-duty Dutch oven, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant.
- Toast the cumin and oregano for about 30 seconds to bloom the flavors.
- Add the cooked chicken, white beans, chicken stock, and diced green chiles. Simmer for 20-25 minutes, allowing flavors to meld.
- Optionally, blend 1/2 to 1 cup of the beans or use an immersion blender to thicken the chili slightly.
- Stir in the heavy cream or coconut milk and lime juice, adjusting seasoning as needed.
- Serve hot with desired toppings and garnishes.
Notes
This chili reheats well and is perfect for meal prep; can be adapted to be dairy-free or vegetarian.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 60mg