Easy Creamy White Chicken Chili for Two
Easy Creamy White Chicken Chili for Two
Introduction
This incredibly easy and comforting white chicken chili is bursting with creamy, savory flavors, making it the perfect cozy meal for two. Whether you're planning a quiet weeknight dinner or looking for a delicious recipe that minimizes leftovers, this simple chili comes together quickly with pantry staples and pre-cooked chicken. Get ready to spoon into a bowl of pure comfort!
Ingredients
- 1 tablespoon olive oil
- 1/2 small yellow onion, chopped
- 1 clove garlic, minced
- 1 (15-ounce) can cannellini beans (white kidney beans), rinsed and drained
- 1 (10-ounce) can diced tomatoes with green chilies (Rotel), undrained
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 1/2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- 1/4 cup sour cream (or plain Greek yogurt)
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- Optional toppings: shredded Monterey Jack cheese, extra sour cream, tortilla chips, avocado slices
Instructions
- Heat olive oil in a medium pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 3-5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the rinsed and drained cannellini beans, diced tomatoes with green chilies, chicken broth, cumin, chili powder, and oregano. Season with salt and pepper.
- Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld. Stir occasionally.
- Stir in the cooked chicken and heat through for about 3-5 minutes.
- Remove the pot from the heat. Stir in the sour cream (or Greek yogurt) and 2 tablespoons of fresh cilantro until fully combined and creamy. Do not boil after adding sour cream to prevent curdling.
- Taste and adjust seasonings as needed.
- Ladle the chili into two bowls. Garnish with additional cilantro and your favorite toppings like shredded cheese, a dollop of sour cream, or tortilla chips. Serve warm and enjoy!
Pro Tips & Notes
- Boost Flavor: For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of your favorite hot sauce.
- Make it Thicker: If you prefer a thicker chili, use an immersion blender to blend about half a cup of the beans directly in the pot before adding the chicken and sour cream. This will naturally thicken the chili without needing any flour.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition Facts (per serving)
- Calories: 480 kcal
- Protein: 42g
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 9g
- Sodium: 850mg
Frequently Asked Questions
- Q: Can I make this chili vegetarian? A: Absolutely! Omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans, corn, or diced bell peppers for more substance.
- Q: What if I don't have pre-cooked chicken? A: You can quickly cook 1 large chicken breast (about 8-10 ounces) by dicing it and sautéing it in a separate pan before adding it to the chili. Alternatively, boil and shred it.
- Q: Can I freeze this chili? A: Yes, this chili freezes well! Allow it to cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop. The texture of the sour cream might change slightly upon reheating from frozen, but it will still be delicious.