Description
This creamy White Chicken Chili is a comforting and flavorful dish made with shredded chicken, white beans, and a blend of spices. Perfect for a cozy meal, it features tender onions, garlic, green chilies, and a mix of cumin, oregano, chili powder, and coriander, all simmered together to create a hearty, creamy chili garnished with fresh lime juice and optional toppings like avocado and jalapeños.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (4 oz) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 2 cups cooked shredded chicken (rotisserie recommended)
- 3 cups chicken broth
Dairy Ingredients
- ½ cup sour cream
- ½ cup half-and-half or whole milk
- 1 cup shredded Monterey Jack or Pepper Jack cheese
Garnishes (Optional)
- chopped cilantro
- avocado slices
- jalapeños
- tortilla chips
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add Garlic and Spices: Stir in minced garlic and cook for about 30 seconds until fragrant. Then add the diced green chilies, ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper. Stir well to combine all the flavors.
- Add Beans, Chicken, and Broth: Add the drained white beans, shredded chicken, and chicken broth to the pot. Increase heat to bring the mixture to a boil, then reduce to a simmer and let it cook gently for 15 to 20 minutes to blend the flavors.
- Thicken the Chili: Use a potato masher or the back of a spoon to lightly mash some of the beans in the pot, giving the chili a thicker and creamier texture.
- Incorporate Dairy: Stir in the sour cream, half-and-half (or whole milk), and shredded Monterey Jack or Pepper Jack cheese. Continue simmering the chili for an additional 5 minutes, until the cheese melts into a rich, creamy consistency.
- Finish and Serve: Remove from heat and squeeze the juice of half a lime into the chili. Stir gently and serve hot with optional garnishes like chopped cilantro, avocado, jalapeños, and tortilla chips for added flavor and texture.
Notes
- For a spicier chili, add a chopped jalapeño or use hot green chilies instead of mild.
- You can prepare this chili in a slow cooker by placing all ingredients except the dairy into the cooker and cooking on low for 4 to 6 hours. Stir in sour cream, milk, and cheese near the end before serving.
- Rotisserie chicken works well for easy preparation and added flavor.
- Adjust seasoning to taste, adding more salt or chili powder as preferred.
