Description
A comforting and flavorful White Chicken Chili recipe that is creamy and satisfying. This easy-to-follow recipe is perfect for a cozy dinner or to feed a crowd.
Ingredients
Scale
Main Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (4 oz) can diced green chiles
- 2 1/2 cups cooked shredded chicken (rotisserie works well)
- 1 cup frozen or canned corn
- 1/2 cup sour cream
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
- Juice of 1 lime
Optional Toppings:
- Shredded cheese
- Avocado
- Cilantro
- Tortilla strips
- Jalapeños
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until softened. Stir in garlic, cumin, oregano, chili powder, and cayenne (if using).
- Add Ingredients: Pour in chicken broth, white beans, green chiles, shredded chicken, and corn. Bring to a simmer and cook for 15–20 minutes.
- Finish the Chili: Reduce heat, stir in sour cream and heavy cream. Simmer gently, then add lime juice and season with salt and pepper.
- Serve: Enjoy hot with optional toppings.
Notes
- You can blend one can of the beans for a thicker texture.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
