Description
A creamy, flavorful chili with tender chicken, rich spices, and hearty beans, perfect for any occasion.
Ingredients
- 3 pounds boneless skinless chicken breast halves
- 3 tablespoons olive oil, divided
- 2 tablespoons plus 2 teaspoons chile powder, divided
- 3 tablespoons cumin, divided
- 1 teaspoon salt, divided, plus more, to taste
- 1/2 teaspoon cayenne pepper or to taste
- 3 cups chopped onion (2 medium)
- 3 tablespoons minced garlic (4-5 large cloves)
- 3 (15-ounce) cans white beans, drained
- 2 (4-ounce) cans chopped green chiles
- 2 teaspoons oregano
- 4-6 cups low-salt chicken broth
- 6 cups shredded cheese, divided (half Monterey Jack, half cheddar)
- 2 cups sour cream, divided
Instructions
- Preheat the oven to 350ºF. Spread the chicken out in a roasting pan, drizzle with 1 tablespoon olive oil, and season with 2 teaspoons chili powder, 1 tablespoon cumin, 1/2 teaspoon salt, and cayenne. Roast for 30 minutes. Shred or cut into bite-sized pieces and set aside.
- In a large pot, heat the remaining 2 tablespoons of olive oil. Sauté the onion and garlic over medium heat for about 5 minutes, until tender.
- Add the beans, shredded chicken, chilies, oregano, 2 tablespoons chili powder, 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne. Add 4 cups of chicken broth and stir to combine. Simmer gently on low heat for 20 minutes.
- Remove from heat and let cool for about 5 minutes. Stir in 3 cups of cheese and 1 cup of sour cream.
- Bring the pot back to a gentle simmer over low heat for 15-20 minutes. Use a potato masher to mash half the chicken and beans for added texture.
- Serve the chili in bowls with garnishes on top or on the side.
Notes
Adjust the spiciness to your preference, and consider using different types of beans for varied flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican