Recipes by Brad, Simple Recipes anyone can make

Easy White Chicken Chili (Print Version)

# Ingredients:

Understanding the core ingredients helps you get the best flavor in your easy white chicken chili. Each component plays a key role in the final texture and taste, so using fresh and quality items is recommended.

Chicken Breast (2 cups, cooked and shredded)

Boneless, skinless chicken breast provides lean protein and a tender texture. Cooking it ahead and shredding makes it easy to incorporate into the chili, blending well with other ingredients.

Cannellini Beans (1 can, drained and rinsed)

Cannellini beans add creaminess and fiber to the chili. These white beans hold their shape well while softening in the stew, contributing to a hearty consistency without overpowering flavors.

Green Chilies (1 can, diced)

Diced green chilies bring subtle heat and a tangy kick. They balance the mildness of the chicken and beans with their fresh, slightly smoky profile.

Chicken Broth (3 cups)

Low-sodium chicken broth adds depth to the chili without extra saltiness. It serves as the liquid base that melds all ingredients together while keeping the dish moist.

Onion (1 medium, finely chopped)

Onions provide natural sweetness and complexity once sautéed. Their aroma enhances other spices and softens nicely within the chili’s creamy texture.

Garlic Cloves (2 cloves, minced)

Fresh garlic adds pungency and warmth. Minced finely, it infuses every bite with robust flavor without overpowering the mild ingredients.

Cumin (1 teaspoon ground)

Cumin delivers earthy notes essential for classic chili flavor. Its warm aroma complements the white beans and chicken perfectly in this recipe.

Cilantro (¼ cup fresh, chopped)

Chopped cilantro offers bright herbal freshness when added at the end. It lightens the overall richness of the chili with its citrusy undertones.

Sour Cream (½ cup)

Sour cream creates a smooth creaminess that rounds out spices and balances heat while adding richness to each serving of chili.

Olive Oil (1 tablespoon)

A small amount of olive oil is used for sautéing onions and garlic gently without burning them, ensuring full flavor release in your easy white chicken chili.

Ingredient close-up

# Instructions:

This section guides you through clear steps to make an easy white chicken chili that’s both satisfying and flavorful. Follow each instruction carefully for best results.

Step 1: Prepare Ingredients

Begin by cooking your chicken breast until fully done, then shred it using two forks or your hands once cooled slightly. Chop onions finely and mince garlic cloves so they are ready for sautéing. Rinse canned cannellini beans thoroughly under cold water to remove excess sodium before use in your recipe.

Step 2: Sauté Aromatics

Heat olive oil in a large pot over medium heat. Add chopped onions first, stirring occasionally until translucent—about five minutes. Then add minced garlic stirring constantly for one minute more until fragrant but not browned; this ensures maximum flavor development without bitterness.

Step 3: Combine Base Ingredients

Add shredded chicken into the pot with onions and garlic followed by diced green chilies, rinsed cannellini beans, cumin powder, and three cups of low-sodium chicken broth. Stir everything thoroughly so spices distribute evenly throughout mixture before bringing it to a gentle boil over medium-high heat.

Step 4: Simmer Chili

Reduce heat to low once boiling begins; cover pot partially with lid allowing steam to escape slowly as it simmers for 20 minutes. This slow cooking helps flavors meld together creating a creamy texture while preventing liquid from evaporating too quickly or burning at bottom.

Step 5: Finish With Creaminess and Fresh Herbs

Turn off heat after simmering completes then stir in sour cream carefully until fully incorporated making sure not to curdle it by mixing gently but thoroughly. Lastly fold in chopped cilantro leaves just before serving for fresh herbal notes balancing rich creaminess perfectly.