White Chili
A hearty white chili made with chicken, white beans, and a creamy broth. This comforting stew is seasoned with cumin, herbs, and green chiles for a mild kick.
Ingredients
- 14.8 ml olive oil
- 4 skinless, boneless chicken breast halves cubed
- coarsely ground black pepper
- 1 large onion chopped
- 6 clove garlic minced
- 3 green chile peppers seeded and minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 pack mushrooms sliced
- 3 can great white northern beans rinsed
- 4 green onions chopped
- 1 bunch fresh parsley chopped
- 237 ml white wine
- 2 can chicken broth
- 2 chicken bouillon cubes
- 4.93 ml dried rosemary
- 4.93 ml dried thyme
- 1.48 ml dried oregano
- 22.2 ml ground cumin
- 2 bay leaves
- 237 ml sour cream
- 118 ml whipping cream
Nutrition (per serving, estimated)
Estimated based off 21 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 572 mg
- Iron: 11.3 mg
- Magnesium: 261 mg
- Phosphorus: 779 mg
- Potassium: 2494 mg
- Zinc: 4.81 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml olive oil
- coarsely ground black pepper
- 237 ml white wine
- 2 can chicken broth
- 2 chicken bouillon cubes
- 4.93 ml dried rosemary
- 4.93 ml dried thyme
- 1.48 ml dried oregano
- 22.2 ml ground cumin
- 2 bay leaves
- 237 ml sour cream
- 118 ml whipping cream
Prepare
- Cube 4 skinless, boneless chicken breast halves
- Chop 1 large onion
- Mince 6 clove garlic
- 3 green chile peppers, seeded and minced
- Chop 1 green bell pepper
- Chop 1 red bell pepper
- Slice 1 pack mushrooms
- Rinse 3 can great white northern beans
- Chop 4 green onions
- Chop 1 bunch fresh parsley
Let's Cook
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Step 1.
In a large pot over medium-high heat, heat 1 tablespoon olive oil. Add the cubed chicken breasts and season with coarsely ground black pepper to taste. Cook, stirring occasionally, until the chicken is browned on all sides, about 5–7 minutes.
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Step 2.
Stir in the chopped onion, minced garlic, and seeded minced green chile peppers. Cook, stirring frequently, until the onion begins to soften, about 3–4 minutes.
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Step 3.
Add the chopped green bell pepper, chopped red bell pepper, sliced mushrooms, rinsed great northern beans, chopped green onions, and chopped fresh parsley. Stir to combine.
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Step 4.
Pour in 1 cup white wine and 2 cans chicken broth. Add 2 cubes chicken bouillon, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 1/2 tablespoons dried oregano, 1 1/2 tablespoons ground cumin, and 2 bay leaves. Stir well to incorporate the seasonings.
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Step 5.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 90 minutes, stirring occasionally. While the stew simmers, you can prepare any side dishes or set the table.
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Step 6.
After 90 minutes, remove the bay leaves. Stir in 1 cup sour cream and 1/2 cup whipping cream until fully incorporated. Heat through for 2–3 minutes, but do not let it boil. Serve hot.