Description
This white bean chicken chili is the ultimate bowl of comfort, perfect for when the air turns crisp. Featuring tender homemade shredded chicken, creamy white beans, and a delicate, savory spice blend, this chili offers an elegant alternative to heavy tomato-based versions. By simmering bone-in thighs from scratch for a rich, golden broth, you create a deeply restorative meal that feels both wholesome and deeply satisfying for a cozy family dinner.
Ingredients
600-700g raw bone-in chicken thighs
1.2 liters cold water
1 small onion
1 carrot
1 bay leaf
5-6 black peppercorns
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups cooked shredded chicken
2 cans white beans, drained and rinsed
1 can diced green chilies (4 ounces)
3 cups prepared chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream
1/2 cup shredded Monterey Jack or white cheddar cheese
Fresh cilantro for garnish
Lime wedges for serving
Instructions
Place chicken thighs into a large pot and cover with 1.2 liters of cold water.
Bring to a very gentle simmer and skim off any foam that rises to the surface.
Add the halved onion, carrot pieces, bay leaf, and peppercorns; simmer until chicken is tender.
Remove chicken, shred with two forks, and strain the broth through a fine mesh sieve.
In a clean Dutch oven, heat olive oil over medium heat and sauté the diced onion until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the shredded chicken, white beans, green chilies, and the 3 cups of strained chicken broth.
Season with cumin, oregano, chili powder, salt, and black pepper; simmer for 15 minutes to allow flavors to meld.
Stir in the sour cream and shredded cheese until smooth and creamy.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavors intensify overnight, making this an excellent meal prep option. Ensure you do not boil the chili after adding the sour cream to prevent curdling.
- Prep Time: 20
- Cook Time: 60
- Category: Dinner
- Method: Simmering
- Cuisine: American