A hearty and creamy white chili featuring tender chicken, white beans, and a hint of spice.
Dice the chicken breasts into bite-sized pieces.
Cut the chicken into even pieces for uniform cooking.
Chop the onion, celery, and garlic finely.
Use a sharp knife to make chopping easier and safer.
In a large stockpot, heat a bit of oil over medium heat and sauté the chicken until lightly browned.
Avoid overcrowding the pot to ensure even browning.
Add the onion, celery, and garlic to the pot and cook until softened.
Stir frequently to prevent sticking.
Stir in the cumin and chili powder, cooking for an additional minute to release the spices' aroma.
Toast the spices briefly to enhance their flavor.
Pour in the chicken broth and bring to a simmer.
Scrape the bottom of the pot to deglaze and incorporate all flavors.
Add the white beans and green chilies, stirring to combine.
Rinse the beans before adding to remove excess salt.
Simmer the chili for 30 minutes, stirring occasionally.
Keep the heat low to prevent burning.
Stir in the sour cream and heat gently until warmed through.
Avoid boiling after adding sour cream to prevent curdling.
Serve the chili hot, topped with shredded Monterey Jack cheese.
Add a sprinkle of fresh herbs like cilantro for extra flavor.
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