White Chicken Chili with Pinto Beans
Hearty Tex-Mex white chicken chili simmered with tender pinto beans, mild salsa, and cumin, finished with creamy sour cream and melted cheddar.
This cozy white chicken chili delivers robust Southwestern flavor in a fraction of the time. Tender chicken breasts gently poach in a savory salsa broth before getting shredded and enriched with sour cream and sharp white cheddar. It is a satisfying, high-protein meal that warms the table on busy weeknights.
Ingredients
Every ingredient is a real Clearshelf product, scored- 971 tbsp avocado oil
- 982 lb chicken breast, trimmed
- 1 tsp salt
- 1/2 tsp black pepper
- 901 1/2 tsp ground cumin
- 721 tsp chili powder
- 91
- 853 1/2 cups chicken broth
- 831 cup mild salsa
- 851 1/2 cups pinto beans, rinsed and drained
- 801/2 cup sour cream
- 911 cup white cheddar, shredded
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Warm the avocado oil in a wide Dutch oven or heavy pot over medium-high heat for 2 minutes.
- 2
Season the chicken breast evenly on both sides with the salt, black pepper, ground cumin, chili powder, and garlic powder, then sear in the hot pot until lightly browned, about 3 minutes per side.
- 3
Pour in the chicken broth, mild salsa, and pinto beans, stirring around the chicken breasts and scraping any browned bits from the bottom of the pot for 2 minutes.
- 4
Bring the liquid to a boil, then reduce the heat to medium-low, cover tightly, and simmer gently for 12 minutes until the chicken registers 165°F in the thickest part.
- 5
Transfer the cooked chicken breast to a cutting board and shred into bite-sized shreds using two forks, taking about 2 minutes.
- 6
Return the shredded chicken to the pot and gently mash a small ladleful of pinto beans against the pot wall with the back of a spoon to thicken the soup, simmering uncovered for 2 minutes.
- 7
Turn off the heat and stir in the sour cream and half of the shredded white cheddar until completely melted and velvety, about 2 minutes.
- 8
Ladle the chili into bowls, scatter the remaining shredded white cheddar across the top, and let stand for 2 minutes before serving.
Store leftovers in an airtight glass container in the refrigerator for up to four days. Gently reheat on the stove over low heat, adding a splash of chicken broth if the chili thickens too much after chilling.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.