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–+ servings

Creamy White Chili

A cozy, protein-packed chili made with ground chicken or turkey, creamy white beans, and topped with sour cream and optional cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound ground chicken or turkey
  • 1 can white kidney beans, drained and rinsed (cannellini is fine)
  • 1 can black beans, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced green chilies
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 4 cups chicken broth (use low-sodium if preferred)
  • Salt and pepper to taste
  • 1 cup sour cream
  • 1 cup shredded cheese (optional; Monterey Jack or cheddar work well)
  • Chopped cilantro for garnish (optional)

Method
 

Cooking Instructions
  1. Heat a large pot over medium heat. Add the ground chicken or turkey and cook, breaking it up, until no longer pink. Season lightly with salt and pepper.
  2. Add the chopped onion and cook until translucent, about 4 to 5 minutes. Stir in the minced garlic and cook 30 seconds more.
  3. Stir in the diced green chilies, cumin, and oregano. Cook briefly to bloom the spices. Taste and adjust salt and pepper.
  4. Add the drained white kidney beans, drained black beans, and the chicken broth. Stir to combine.
  5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for about 25 minutes so the flavors meld.
  6. Remove from heat and stir in the sour cream until smooth and warmed through. If using shredded cheese, fold in or sprinkle on top.
  7. Ladle into bowls and garnish with chopped cilantro, extra cheese, or a squeeze of lime if you like.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 5gSodium: 500mgFiber: 8gSugar: 2g

Notes

For a vegetarian version, use plant-based ground meat or extra beans and vegetable broth. If you want a smokier note, a pinch of smoked paprika works nicely. Swap sour cream for Greek yogurt for a tangier finish; add it off the heat to avoid curdling.

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