Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- 4-quart (4-liter) saucepan
- Colander, mixing bowl, fork and thermometer
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Choose mild canned green chiles, not hot jalapeños in the same quantity.
- The base uses raw chicken breast; cooked leftover chicken needs a different cooking sequence.
Make it work
- A grainy dairy finish usually comes from boiling; temper sour cream and add it off the heat.
- Thicken with more of the listed beans mashed, rather than adding unmeasured flour.
Prep 20 min · Cook 35 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 1 lb (450 g) skinless boneless chicken breasts
- Two 15-oz cans white beans, drained to about 3 cups (510 g total)
- 1 small onion (100 g), diced
- 2 garlic cloves (6 g), minced
- One 4-oz can (115 g) mild chopped green chiles
- 2 cups (480 ml) low-sodium chicken broth
- 1 tbsp (15 ml) olive oil
- 1 tsp (2.5 g) ground cumin
- 1/2 cup (120 g) sour cream
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (3 g) fine salt
Step-by-step method
- Prepare the beans
Drain and rinse beans. Mash about 1 cup (170 g) with a fork, leaving the rest whole; the mashed portion thickens the chili without flour. Cut chicken into pieces about 1 inch (2.5 cm) across. - Cook the aromatics
Heat oil in a 4-quart (4-liter) saucepan over medium heat. Cook onion for 5–6 minutes until soft. Add garlic and cumin and stir for 30 seconds. - Add the chicken and broth
Add green chiles, broth, chicken and salt. Bring to a gentle simmer, partly cover and cook for 12–15 minutes. Keep the simmer moderate so lean chicken does not become tough. - Add beans and check
Stir in whole and mashed beans. Simmer another 8–10 minutes, stirring to prevent sticking. Chicken must reach 165°F (74°C). If desired, shred a few larger cooked pieces with forks. - Temper the sour cream
Remove from heat. Stir a spoonful of hot broth into sour cream in a bowl, repeat twice, then stir this mixture into the pot. This reduces the temperature shock; do not boil after adding it. - Finish with lime
Add lime juice and divide into four portions. Add hot water a tablespoon at a time if too thick. Cheese, tortilla chips and other toppings are not included in the nutrition estimate.
Cook’s notes
A gently spiced chicken and white bean chili with a creamy finish. Some beans are mashed to thicken the broth, and lime is added at the end.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Milk. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 430 kcal · Protein 40 g · Carbohydrates 39 g · Fat 13 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.