Description
This Easy White Chicken Chili is a comforting and flavorful dish made with tender shredded chicken, white beans, and a blend of spices simmered together in a creamy broth. Perfect for weeknight dinners, it combines a mild heat with creamy textures, garnished with fresh cilantro and served with your favorite sides like tortilla chips or cornbread.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups cooked chicken, shredded
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 cup frozen corn kernels
- 1/2 cup heavy cream or sour cream
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Heat and sauté aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until softened, developing a fragrant base for the chili.
- Add spices: Stir in ground cumin, chili powder, paprika, and cayenne pepper if using. Cook for about 30 seconds until the spices release their aroma, enhancing the chili’s flavor.
- Combine main ingredients and simmer: Add shredded chicken, drained white beans, diced green chilies, and chicken broth to the pot. Bring the mixture to a simmer, cover, and cook for 15-20 minutes allowing the flavors to meld.
- Add corn and cream: Stir in frozen corn kernels and heavy cream or sour cream. Continue to simmer for an additional 5 minutes to heat through and create a rich, creamy texture.
- Season and garnish: Season the chili with salt and pepper to taste. Garnish with fresh cilantro if desired for an added fresh flavor and color contrast.
- Serve: Serve the white chicken chili hot, accompanied by tortilla chips or warm cornbread for a classic and satisfying meal.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños.
- Substitute heavy cream with sour cream for a tangier flavor or use a dairy-free alternative for a lactose-free version.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Using pre-cooked rotisserie chicken saves time and adds extra flavor.
- Adjust the consistency by adding more chicken broth if you prefer a thinner chili.
