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
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
- 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 and fragrant.
- Add Spices: Stir in ground cumin, chili powder, paprika, and cayenne pepper if using. Cook for about 30 seconds to release the spices’ aromas.
- Combine Core Ingredients: Add shredded cooked chicken, white beans, diced green chilies, and chicken broth to the pot. Bring the mixture to a simmer.
- Simmer Chili: Let the chili simmer gently for 15-20 minutes to allow flavors to meld and the broth to thicken slightly.
- Finish with Corn and Cream: 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.
- Season and Garnish: Season the chili with salt and pepper to taste. Garnish with fresh cilantro if desired.
- Serve: 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.
