Dutch Oven White Chicken Chili
My family loves white chicken chili year-round, no matter if it's ninety degrees or snowing! Serve it with plenty of toppings and enjoy this one-pot comfort meal.
Servings: 10 servings
Calories: 246kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 carrots peeled and diced
- 4 cloves garlic minced
- 8 cups chicken broth (two 32 ounce cartons)
- 2 cups cooked chicken shredded
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 15.5-ounce cans navy beans, rinsed and drained
- 2 4 -ounce cans chopped mild green chiles
- 1 cup sour cream (230g)
Toppings
- Shredded Monterey Jack cheese
- Fresh cilantro
- Sliced avocado
- Tortilla chips
- Lime wedges
Instructions
- Heat the oil in a large Dutch oven over medium heat. Add the onion and carrots and cook, stirring now and then, for 6 to 8 minutes, until the onion is soft. Stir in the garlic and cook about 1 minute, just until fragrant.
- Pour in the chicken broth, then add the shredded chicken, cumin, oregano, paprika, salt and pepper. Bring it to a boil, then lower the heat, cover and simmer for 10 minutes.
- Take off the lid and stir in the navy beans and green chiles. Cover and simmer 10 more minutes, until the carrots are tender.
- Remove the pot from the heat and stir in the sour cream until smooth. Taste for seasonings, then ladle into bowls and pile on your favorite toppings.
Notes
- I use navy beans in this chili, but great northern beans work just as well, so grab whichever beans you already have in the pantry!
- I like a rotisserie chicken or leftover chicken here because it makes this such a quick dinner; just shred about 2 cups, and you're good to go. Cooked chicken breasts or thighs work perfectly too!
- I always stir the sour cream in after the pot comes off the heat. That way it'll stay smooth and creamy. If you like your chili a little thicker, you can mash about a cup of the beans against the side of the pot before the sour cream goes in!
- I keep it mild with the mild green chiles, and it's still full of flavor. If your family likes more heat, the hot green chiles are an easy swap!
- Leftovers keep in the fridge for 3 to 4 days. If you are planning on freezing this, hold off on adding the sour cream. Then, once cool, transfer the chili to zippered bags and lay flat to freeze. It'll keep for up to 3 months, and when you're ready, just thaw it in the fridge, warm it on the stove, and stir in the sour cream off the heat!