Bush's White Chicken Chili
This creamy white chicken chili combines tender chicken, Bush's white beans, and green chiles in a perfectly spiced broth finished with cream. It's a one-pot comfort meal that comes together in under an hour with restaurant-quality results, making it ideal for busy weeknights or meal prep.
Equipment
- Large heavy-bottomed pot or Dutch oven (6 quarts minimum)
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Can opener
- Colander
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1.5 lbs boneless skinless chicken breasts - diced
- 1 large yellow onion - finely chopped
- 4 cloves garlic - minced
- 2 4 oz cans diced green chiles
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 15 oz cans Bush's Great Northern beans, drained and rinsed
- 1 15 oz can Bush's cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro - chopped
Instructions
- Dice chicken into 1-inch cubes, chop onion, mince garlic, drain and rinse all beans, and measure spices.
- Heat olive oil in pot over medium-high heat. Add chicken and cook 3-4 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Cook onion 5-6 minutes until translucent. Add garlic and cook 1 minute, stirring constantly.
- Add cumin, oregano, coriander, cayenne, salt, and pepper. Stir 30-60 seconds until fragrant. Add green chiles and cook 2 minutes.
- Add beans, chicken broth, and browned chicken. Bring to boil, then reduce to low. Cover partially and simmer 20-25 minutes, stirring occasionally.
- Remove from heat. Stir in heavy cream and sour cream until smooth. Add lime juice and cilantro. Let rest 5 minutes before serving.
Notes
- Browning the chicken creates flavorful browned bits that enhance the overall taste
- Rinse beans thoroughly to control sodium levels and prevent cloudiness
- Add cream off heat to prevent curdling
- Adjust consistency by adding more broth if too thick or simmering uncovered if too thin
- Tastes even better the next day as flavors meld
- Store in airtight containers for up to 4 days refrigerated or 3 months frozen
- Reheat gently over medium-low heat to prevent cream separation
- For extra heat, increase cayenne or add jalapeños
- Rotisserie chicken can be substituted for quicker prep (add in step 5, simmer only 15 minutes)