CrustyCrab
Recipes

Tex-MexBoneless, skinless chicken breast

White Chicken Chili with Serrano

Creamy white bean chili with seared shredded chicken, green chiles and a bright serrano heat.

Calories
495kcal
Protein
38g
Carbs
35g
Fat
23g
Total, 25 min active
50min
Servings
6

Nutrition is per serving.

Ingredients

  • 1.5 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil, divided
  • 1 medium onion, diced
  • 2–3 serrano peppers, seeded and minced (keep the seeds for more heat)
  • 4 garlic cloves, minced
  • 2 cans (4 oz each) diced green chiles
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp cayenne, to taste
  • 3 cans (15 oz each) white beans, such as Great Northern or cannellini, drained and rinsed
  • 3 cups chicken broth
  • 1 cup sour cream
  • ½ cup heavy cream
  • Salt and pepper

Toppings

  • Shredded Monterey Jack, cilantro, diced avocado, tortilla strips, lime wedges, sliced jalapeño

Steps

  1. Cook the chicken. Season the chicken with salt and pepper. Heat 1 tbsp oil in a large pot over medium-high and cook the chicken until browned and cooked through, 6–8 minutes per side. Let it cool, then shred or dice.
  2. Soften the aromatics. Add the remaining oil to the pot and cook the onion until soft, about 5 minutes. Add the serranos and garlic and cook 2 minutes more.
  3. Bloom the spices. Stir in the green chiles, cumin, oregano and cayenne and cook 2 minutes.
  4. Simmer. Add the beans and broth. Bring to a boil, then lower the heat and simmer 15–20 minutes.
  5. Finish. Return the chicken to the pot and stir in the sour cream and heavy cream. Heat through without boiling. Season with salt and pepper.
  6. Serve. Ladle into bowls and top as you like.

Notes

  • Heat: the serranos bring a bright heat that builds. Seeding them keeps it moderate.
  • Don’t boil after the dairy goes in, or the sour cream can break.