Description
A cozy and creamy white chicken chili that is easy to make and packed with flavor.
Ingredients
Scale
- 2 to 3 cups cooked and shredded chicken (such as rotisserie chicken)
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can white beans (cannellini or great northern), drained and rinsed
- 1 can mild green chiles
- 3 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt, plus more to taste
- Black pepper to taste
- 4 oz cream cheese, softened
- 1/2 cup sour cream or heavy cream
- Optional: 1 to 2 cups frozen or canned corn
- Optional: pinch of cayenne or hot sauce
- For finishing: lime juice and chopped cilantro
Instructions
- In a big pot, warm the olive oil or butter over medium heat. Add the onion and cook for about 4 minutes until it starts to soften.
- Add the garlic and stir for 30 seconds.
- Add the beans, green chiles, broth, cumin, oregano, salt, pepper, and corn (if using). Bring to a gentle simmer.
- Stir in the shredded chicken and let it simmer for about 10 to 15 minutes.
- Turn the heat down to low. Add the cream cheese in chunks and stir until it melts. Then stir in the sour cream or heavy cream.
- Taste and adjust seasoning with salt and lime juice as desired. Finish with chopped cilantro if you like.
Notes
This chili tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 80mg
Keywords: chicken chili, creamy chili, comfort food, easy meals, dinner recipes