Description
This Creamy White Chicken Chili is a comforting and flavorful dish perfect for cozy dinners. Combining tender shredded chicken, creamy white beans, and a blend of spices, this chili offers a mild heat balanced with a rich texture. It’s easy to prepare on the stovetop and comes together in under 40 minutes, making it ideal for quick weeknight meals or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 (4 oz) cans green chilies
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (adjust for spice preference)
- 1 tsp dried oregano
- 1 tbsp lime juice
- Salt and black pepper, to taste
- 2 (15 oz) cans white beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1/2 cup sour cream
- 2 cups cooked, shredded chicken (rotisserie works great)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Spices: Pour in the chicken broth and add green chilies, ground cumin, paprika, cayenne pepper, dried oregano, lime juice, salt, and black pepper. Stir well to combine all ingredients evenly.
- Incorporate Beans and Corn: Mash or blend a portion of the white beans with some broth until smooth to thicken the chili. Add the mashed beans back to the pot along with the remaining whole beans and corn.
- Simmer: Bring the chili mixture to a simmer and cook uncovered for 15-30 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Finish with Creaminess: Remove the pot from heat and stir in the sour cream and cooked shredded chicken until fully incorporated and heated through.
- Serve: Ladle the chili into bowls and garnish with optional toppings such as fresh cilantro, shredded cheese, avocado slices, and tortilla chips for added texture and flavor.
Notes
- Adjust the cayenne pepper amount to control the heat level according to your preference.
- Using rotisserie chicken saves time and adds extra flavor, but any cooked shredded chicken will work.
- Mash some beans to create a thicker chili texture while keeping whole beans for added bite.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This chili can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
- For a dairy-free version, substitute sour cream with a non-dairy alternative like coconut yogurt or omit it entirely.
