If you’re looking for a cozy meal that warms you from the inside out, this White Bean Chicken Chili With Sour Cream is just the ticket! I remember one chilly evening when my daughter, Lily, asked for something 'super warm and yummy,' and this chili was born. It’s a creamy delight that’s perfect for those cold nights, and trust me, you’ll love this White Chicken Chili With Sour Cream.
Table of Contents
Why You’ll Love It
- It’s creamy without being heavy, thanks to the sour cream.
- Packed with protein from the chicken and beans, it’s filling and nutritious.
- Quick to make, perfect for busy weeknights or a cozy family dinner.
- Easily customizable to suit your taste or dietary needs.
Pure Comfort
There’s something about a warm bowl of chili that just feels like a hug. This White Bean Chicken Chili brings back memories of family dinners where laughter filled the air, and everyone left the table satisfied. It’s a dish that not only nourishes the body but also the soul, making it a perfect choice for gatherings or a quiet night in.
What You Need
- 1 1 lb boneless, skinless chicken breasts – You can use thighs for a richer flavor.
- 1 1 large yellow onion, diced – Shallots work as a great substitute.
- 3 3 cloves garlic, minced – Garlic powder can be used in a pinch.
- 1 1 can (15 oz) white beans, drained and rinsed – Cannellini or navy beans are perfect.
- 1 1 can (4 oz) diced green chiles – Feel free to use fresh jalapeños for more heat.
- 4 4 cups chicken broth – Vegetable broth can be used for a vegetarian option.
- 1 1 tsp ground cumin – Coriander adds a nice twist.
- 1 1 tsp chili powder – Adjust based on your spice preference.
- to taste Salt and pepper to taste – Use smoked salt for a different flavor.
- 1 1 cup sour cream – Greek yogurt is a great alternative.
- to taste Fresh cilantro, chopped (for garnish) – Parsley can be used if you’re not a cilantro fan.
Time to Cook
Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made a day in advance.
Steps to Make It
- Start by heating a large pot over medium heat. Add a splash of oil and let it warm up until it shimmers.
- Add the diced onion and sauté for about 5 minutes, until it becomes translucent and fragrant. You’ll love that smell!
- Stir in the minced garlic and cook for another minute. Keep an eye on it; you don’t want it to burn!
- Next, add the chicken breasts to the pot. Pour in the chicken broth, then sprinkle in the cumin and chili powder. Bring it to a gentle boil.
- Reduce the heat and let it simmer for about 15 minutes, until the chicken is cooked through. You’ll know it’s done when it’s no longer pink inside.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the white beans and green chiles, and let it simmer for another 5 minutes.
- Finally, stir in the sour cream until it’s creamy and well combined. Taste and adjust the seasoning with salt and pepper.
- Serve hot, garnished with fresh cilantro. Enjoy the comforting aroma wafting through your kitchen!
Make It Perfect
- For extra creaminess, add a bit more sour cream right before serving.
- If you like it spicy, toss in some diced jalapeños or a pinch of cayenne.
- Make sure to shred the chicken well for even distribution in the chili.
- Letting the chili sit for a bit before serving can enhance the flavors.
- Don’t skip the garnish; it adds a fresh touch!
Mix It Up
- Add corn for a sweet crunch.
- Mix in some diced bell peppers for added color and flavor.
- Top with avocado slices for a creamy texture.
Perfect Partners
- Serve with warm cornbread.
- Pair with a fresh green salad.
- Enjoy with tortilla chips for some crunch.
💡 For more recipes, follow me on Facebook and Pinterest.
FAQs
Can I store leftovers?
Yes, store in an airtight container in the fridge for up to 3 days.
Can I freeze this chili?
Absolutely! It freezes well for up to 3 months.
What can I substitute for chicken?
Try using shredded rotisserie chicken or even tofu.
Is it possible to make this without cream cheese?
Yes, this recipe is perfect as a White Chicken Chili Without Cream Cheese.
How can I make it thicker?
You can mash some of the beans or add a cornstarch slurry.
Conclusion
This White Bean Chicken Chili With Sour Cream is not just a meal; it’s a warm embrace on a chilly day. Whether you’re feeding a family or just treating yourself, this chili is sure to please. So grab your ingredients and get cooking; you won’t regret it!
White Bean Chicken Chili With Sour Cream
Ingredients
Main
- 1 large yellow onion diced – Shallots work as a great substitute.
- 3 cloves garlic minced – Garlic powder can be used in a pinch.
- 1 can 15 oz white beans drained and rinsed – Cannellini or navy beans are perfect.
- 1 can 4 oz diced green chiles Feel free to use fresh jalapeños for more heat.
- 1 tsp ground cumin Coriander adds a nice twist.
- 1 tsp chili powder Adjust based on your spice preference.
- to taste Salt and pepper Use smoked salt for a different flavor.
- 1 cup sour cream Greek yogurt is a great alternative.
- to taste Fresh cilantro chopped (for garnish) – Parsley can be used if you’re not a cilantro fan.
Instructions
- Start by heating a large pot over medium heat. Add a splash of oil and let it warm up until it shimmers.
- Add the diced onion and sauté for about 5 minutes, until it becomes translucent and fragrant.
- Stir in the minced garlic and cook for another minute, keeping an eye to prevent burning.
- Next, add the chicken breasts to the pot. Pour in the chicken broth, then sprinkle in the cumin and chili powder. Bring it to a gentle boil.
- Reduce the heat and let it simmer for about 15 minutes, until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the white beans and green chiles, and let it simmer for another 5 minutes.
- Finally, stir in the sour cream until it’s creamy and well combined. Taste and adjust the seasoning with salt and pepper.
- Serve hot, garnished with fresh cilantro.