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Sour Cream White Chicken Chili

Sour Cream White Chicken Chili

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  • Author: Ruthie Miller
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Discover your new favorite comfort food with this creamy, dreamy, and utterly satisfying Sour Cream White Chicken Chili. Tender chicken, hearty beans, and a delicate blend of spices are harmoniously brought together by the luscious tang of sour cream, making for a delicious and easy one-pot meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced (optional)
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cubed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (or more, to taste)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 2 (15-ounce) cans cannellini beans (white kidney beans), rinsed and drained
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles, undrained
  • 1 cup frozen corn
  • 1/2 cup chopped fresh cilantro, divided
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese (or cheddar), for serving (optional)
  • Lime wedges, for serving (optional)

Instructions

  1. **Prepare the Aromatics:** Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and diced jalapeño (if using) and cook for another minute until fragrant.
  2. **Sear the Chicken:** Add the cubed chicken breasts or thighs to the pot. Cook until lightly browned on all sides, about 5-7 minutes.
  3. **Season the Chili:** Stir in the ground cumin, dried oregano, cayenne pepper, salt, and black pepper. Cook for about 1-2 minutes, stirring constantly.
  4. **Add Liquid and Beans:** Pour in the chicken broth. Add the rinsed and drained cannellini beans, great northern beans, and the undrained can of diced green chiles. Bring to a simmer, then reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
  5. **Finish with Creaminess:** Remove the pot from the heat. Stir in the frozen corn and half of the chopped fresh cilantro.
  6. **Incorporate the Sour Cream:** In a small bowl, whisk the sour cream with about 1/4 cup of the hot chili liquid until smooth. Gently stir the tempered sour cream into the chili until fully combined and creamy.
  7. **Serve:** Ladle into bowls. Garnish with the remaining fresh cilantro, shredded Monterey Jack cheese, and a lime wedge, if desired. Serve hot.

Notes

For an extra rich and stable texture, use full-fat sour cream. If freezing, freeze before adding the sour cream and stir it in upon reheating. Adjust spice level to your preference.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American | Southwestern

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 450
  • Sugar: 5g
  • Sodium: 850mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Protein: 35g
  • Cholesterol: 90mg

Find it online: https://www.oldplainrecipes.com/sour-cream-white-chicken-chili/