Creamy White Chicken Chilli
This rich and comforting Creamy White Chicken Chili, a delightful twist on traditional chilli. With tender chicken, aromatic spices, and a creamy finish from Greek yogurt or sour cream, this recipe offers a satisfying, slightly spicy, and high protein meal that's perfect for warming up on chilly days.
Ingredients
- 2 Tablespoons Olive Oil
- 1 Medium Onion, chopped
- 4 Cloves Garlic, minced
- 2 Jalapeños, diced
- 1 Bell Pepper, diced
- 1 Can (4.5 oz) Chillies
- 2-3 Boneless & Skinless Chicken Breasts
- 2 Cans (15 oz) White Beans, drained and rinsed
- 1 Cup Corn
- 4 Cups Chicken Broth
- 1/2 Cup Greek Yogurt or Sour Cream, plain
- 1 Lime, juiced
- 2 Tablespoons Cilantro, chopped
- 1 Teaspoon Cumin, Corriander, Chilli Powder, Smoked Paprika, Oregano, Garlic Powder, Onion Powder
- 1/2 Teaspoon Cayenne, to taste
- Salt & Pepper, to taste
- Sliced Avocados to garnish
- Cilantro to garnish
- Sliced Jalapeños to garnish
- Crispy Tortilla Chips to garish
- Limes to garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for about 2-3 minutes until it becomes translucent. *(See notes for slow cooker method).2 Tablespoons Olive Oil, 1 Medium Onion,
- Stir in the minced garlic, jalapeños, and diced bell pepper. Sauté for another 2-3 minutes until they begin to soften.4 Cloves Garlic,, 2 Jalapeños,, 1 Bell Pepper,
- Add the ground cumin, ground coriander, chilli powder, cayenne pepper, paprika, dried oregano, salt, black pepper, onion powder, and garlic powder. Cook for 1-2 minutes, stirring constantly to toast the spices.1 Teaspoon Cumin, Corriander, Chilli Powder, Smoked Paprika, Oregano, Garlic Powder, Onion Powder, 1/2 Teaspoon Cayenne,, Salt & Pepper,
- Stir in the chopped green chilies. Add the drained white beans, corn, and chicken broth to the pot. Add in the chicken breasts. Stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the chilli has thickened to your desired consistency.1 Can (4.5 oz) Chillies, 2 Cans (15 oz) White Beans,, 1 Cup Corn, 4 Cups Chicken Broth, 2-3 Boneless & Skinless Chicken Breasts
- After 15-20 minutes, carefully remove the chicken breasts from the chilli and use two forks to shred them into long, tender pieces. Return the shredded chicken to the chilli.
- Just before serving, stir in the Greek yogurt (or sour cream), fresh cilantro, and lime juice. Mix until well combined.1/2 Cup Greek Yogurt or Sour Cream,, 1 Lime,, 2 Tablespoons Cilantro,
- Taste the chilli and adjust the seasoning, if needed, by adding more salt, pepper, or spices to suit your preference. Serve the Creamy White Chicken Chili hot, garnished with diced avocados, sliced jalapeños, fresh cilantro leaves, extra lime juice, and crispy tortilla chips. Enjoy! :)Sliced Avocados, Cilantro, Sliced Jalapeños, Crispy Tortilla Chips, Limes
Video
Notes
** To adapt this recipe for the slow cooker, sauté the onion, garlic, jalapenos, and bell pepper in a skillet. Transfer the sautéed mixture to the slow cooker, add spices, green chilies, cubed chicken, white beans, corn, and chicken broth. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Before serving, stir in Greek yogurt, cilantro, and lime juice. Adjust seasoning and garnish with avocados, jalapeños, cilantro, and tortilla chips.
Nutrition
Serving: 250g (1 Serving)Calories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 4gCholesterol: 70mgSodium: 950mgPotassium: 800mgFiber: 9gSugar: 4gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 4mg
Tried this recipe?Let us know how it was!