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White Chicken Chili

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This hearty and flavorful White Chicken Chili is a creamy twist on traditional chili, loaded with tender chicken, white beans, green chilies, and a medley of warm spices. Perfect for cozy nights, this one-pot meal is easy to make and always a crowd-pleaser. Serve it with your favorite toppings like shredded cheese, avocado, or tortilla chips for a complete meal.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (4 oz) can diced green chilies
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 4 cups chicken broth
  • 1 lb cooked chicken, shredded (rotisserie chicken works well)
  • 2 (15 oz) cans white beans (e.g., cannellini or great northern), drained and rinsed
  • 1/2 cup frozen corn (optional)
  • 1/2 cup sour cream
  • 1/4 cup heavy cream or half-and-half
  • Salt and pepper, to taste
  • Juice of 1 lime

Optional Toppings

  • Shredded cheese (cheddar, Monterey Jack, or pepper jack)
  • Fresh cilantro
  • Diced avocado
  • Tortilla chips or strips
  • Jalapeño slices

Instructions

  1. Sauté Aromatics:
    • In a large pot or Dutch oven, heat olive oil over medium heat.
    • Add the diced onion and sauté until softened, about 4–5 minutes.
    • Stir in garlic and cook for 1 minute, until fragrant.
  2. Add Spices and Green Chilies:
    • Stir in the green chilies, cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices.
  3. Build the Base:
    • Pour in the chicken broth and bring to a simmer.
    • Add the shredded chicken, white beans, and corn (if using). Stir well.
  4. Simmer the Chili:
    • Reduce the heat to low and simmer for 20–25 minutes, allowing the flavors to meld.
  5. Add Creamy Ingredients:
    • Stir in the sour cream and heavy cream, mixing until fully incorporated.
    • Season with salt, pepper, and lime juice to taste.
  6. Serve:
    • Ladle the chili into bowls and top with your favorite garnishes.

Notes

  • To thicken the chili, mash some of the beans before adding them to the pot.
  • For a spicier kick, use diced jalapeños or hot green chilies instead of mild.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://ukfinda.com/white-chicken-chili/