This EASY White Bean Chicken Chili Is Ridiculously Creamy!!

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey breast is leaner, while chicken thighs are more economical.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories, while monterey jack is often less expensive.

Welcome to Backyard Chef. I'm Rick. Today we're doing the classic chicken white bean chili.

Using canaloney beans, shredded rotisserie chicken, sour cream, and cream cheese.

Start by mashing some garlic.

Dice an onion and prepare fresh green chilies instead of canned ones.

Heat olive oil in a pan and add the diced onion; stir to cook out the rawness.

Add the mashed garlic, salt, and pepper to taste, and cook until fragrant.

Sprinkle in cumin, coriander, smoked paprika, and oregano; stir to bloom the spices with the onions.

Add the fresh green chilies to the pan and stir.

Pour in the chicken stock and bring to a boil, then reduce to a simmer for about 10 minutes.

After 10 minutes, use a masher to mash some of the beans to thicken the chili, but leave some whole.

Stir in the shredded chicken and mix well.

Add sour cream and cream cheese; stir to combine and cook for another 10 minutes, stirring occasionally.

Squeeze in lime juice for freshness.

Optionally, preheat the oven to 200°C (about 392°F).

Transfer the chili to a baking dish and top with cheddar cheese.

Bake until the cheese is melted and golden on top.

Let it cool for about 5 minutes before serving.

Garnish with cilantro, lime, and serve with tortilla chips or nachos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary