Wickedly Good Spicy White Chicken Chili

5 from 17 votes

Wickedly Good Spicy White Chicken Chili

This is a delicious white chili with creamy white beans, juicy chicken in a savory broth and finished with a touch of lime, a dollop of sour cream and a sprinkle of chopped cilantro.

Prep Time10

Cook Time45

Course: Hearty soup, main dish, Soup, Stew

Cuisine: American, Southwestern, Tex-Mex

Servings: -5

Calories: 526kcal

Author: Marisa Franca @ All Our Way

Ingredients

2 15- ounce cans white beans drained (we used Great Northern)
1 tablespoon olive oil
1 large onion chopped
3 cloves garlic minced
2 teaspoons ground cumin
⅛ teaspoon ground cloves
7 ounce can chopped green chilies
1 ½ teaspoon dried oregano
1 serrano pepper finely chopped ( eliminate if you prefer a milder chili)
3 dried bay leaves
1 Tablespoon Goya's Sazonador Complete seasoning may use 1 ½ teaspoons Kosher salt instead**
3 boneless skinless chicken breast or 2 pounds chicken boneless thighs trimmed of excess fat and diced into ½ to ¾ inch pieces thighs work better than breast
3 cups chicken stock
Lime wedges and sour cream before serving
Fresh chopped cilantro for garnish
Tortilla chips for garnish

Instructions

In a large Dutch oven or heavy pot, sauté onions in olive oil on medium high heat until tender, about 4 minutes. Add the garlic, cloves, cumin, Sazonador (or salt) and cook a minute more. Add the green chilies, dried oregano and serrano chili (if using).
Add the chicken pieces, chicken stock, and bay leaves. Increase the heat to high and bring to a simmer. Lower the heat to low and cover. Simmer for 20 minutes, until the chicken is thoroughly cooked. Add the drained canned beans and cook for an additional 15 minutes. Taste and add more salt if needed.
Serve topped with a squeeze of lime, a dollop of sour cream, sprinkle of chopped cilantro, and tortilla chips.

Notes

** Goya's Sazonador is a Spanish complete seasoning we like to use. You may use Kosher salt instead.

Nutrition