Description
Warm up with a comforting bowl of White Chicken Chili. This creamy and flavorful chili is packed with tender chicken, white beans, and a blend of spices. Perfect for a cozy night in or to feed a crowd.
Ingredients
Scale
For the White Chicken Chili:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups cooked, shredded chicken
- 2 (15-ounce) cans white beans, drained and rinsed
- 3 cups chicken broth
- 1 cup frozen or canned corn
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1/2 cup heavy cream or half-and-half
Optional Toppings:
- Shredded Monterey Jack cheese
- Avocado
- Cilantro
- Lime wedges
- Tortilla chips
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook for 3-4 minutes until softened. Stir in garlic, green chilies, cumin, oregano, chili powder, and cayenne (if using). Cook for 1 minute until fragrant.
- Add shredded chicken, white beans, chicken broth, corn, salt, and pepper. Stir to combine and bring to a simmer. Cook uncovered for 15-20 minutes, stirring occasionally.
- Reduce heat to low and stir in sour cream and heavy cream. Cook for another 5 minutes until warmed through.
- Serve hot with desired toppings.
Notes
- To make it even creamier, blend 1 cup of the chili before adding sour cream and return it to the pot.
- Rotisserie chicken works great for a quick prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
