Description
This White Chicken Chili is a creamy, hearty, and flavorful soup perfect for cozy meals. It combines tender shredded chicken, white beans, green chiles, and a blend of spices simmered to perfection with sour cream and cream for richness. Easy to prepare on the stovetop, it’s a comforting dish that’s both satisfying and packed with protein.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 3 cups cooked shredded chicken
- 3 cups low-sodium chicken broth
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 1/4 cup sour cream
- 1/4 cup heavy cream or half-and-half
- 1 cup frozen corn
- 1 tablespoon lime juice
- Chopped cilantro for topping (optional)
- Shredded Monterey Jack cheese for topping (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Main Ingredients and Spices: To the pot, add the drained white beans, diced green chiles, shredded chicken, and low-sodium chicken broth. Sprinkle in the ground cumin, chili powder, dried oregano, salt, and black pepper. Stir everything together well.
- Simmer the Chili: Bring the mixture to a simmer. Let it cook gently for 15 minutes, stirring occasionally to allow the flavors to meld and the chili to thicken slightly.
- Incorporate Cream and Corn: Stir in the sour cream, heavy cream (or half-and-half), and frozen corn. Continue cooking the chili for an additional 5 minutes to warm through and blend the creamy textures.
- Finish and Adjust Flavors: Add the lime juice and stir well. Taste the chili and adjust seasoning with additional salt or pepper as desired.
- Serve: Ladle the chili into bowls and top with chopped cilantro and shredded Monterey Jack cheese if using. Serve warm and enjoy your comforting white chicken chili.
Notes
- For a thicker chili, mash about 1/2 cup of the white beans before adding them to the pot.
- Using rotisserie chicken can make the preparation faster and easier.
- Add diced jalapeños or a pinch of cayenne pepper for extra heat if desired.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
