Description
This Easy White Chicken Chili recipe is a comforting and flavorful twist on traditional chili, featuring tender shredded chicken, white beans, and a creamy broth infused with spices and green chilies. Ready in just 35 minutes, it’s perfect for a hearty weeknight dinner or casual gathering, delivering a deliciously smooth and mildly spicy dish that’s garnished with fresh cilantro.
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
1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Stir in ground cumin, chili powder, paprika, and cayenne pepper if using. Cook for about 30 seconds to release the spices’ aromas.
3. Add shredded cooked chicken, white beans, diced green chilies, and chicken broth to the pot. Bring the mixture to a simmer.
4. Let the chili simmer gently for 15-20 minutes to allow flavors to meld and the broth to thicken slightly.
5. Stir in frozen corn kernels and heavy cream or sour cream. Continue simmering for an additional 5 minutes to heat through and create a creamy texture.
6. Season the chili with salt and pepper to taste. Garnish with fresh cilantro if desired.
7. Serve the chili hot with tortilla chips or cornbread on the side for a satisfying meal.
Notes
For a spicier chili, increase the amount of cayenne pepper or add diced jalapeños.
Use cooked rotisserie chicken for convenience.
To make it dairy-free, substitute heavy cream or sour cream with coconut cream or a dairy-free alternative.
Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
Adjust the thickness of the chili by adding more or less chicken broth according to preference.
Nutrition
- Serving Size: 1 bowl