white chicken chili

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 (15 ounce) can white beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup sour cream (for topping)
• Chopped cilantro (for topping)
• Shredded cheddar cheese (for topping)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Add chicken and cook until browned.
5. Stir in white beans, diced tomatoes, chicken broth, chili powder, cumin, and cayenne pepper (if using).
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through and flavors have melded.
7. Serve hot, topped with sour cream, chopped cilantro, and shredded cheddar cheese.

Notes

• For a thicker chili, mash some of the white beans with a fork before serving.
• If you prefer a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
• This chili tastes even better the next day, so it's great for meal prepping.
• To make ahead, store in an airtight container in the refrigerator for up to 4 days.
• Use an immersion blender for a creamier texture if desired.