Description
This Easy White Chicken Chili is a comforting and flavorful dish that combines tender shredded chicken, creamy white beans, and a blend of spices, simmered together in a rich broth. Ideal for a cozy weeknight meal, it’s deliciously creamy with a hint of heat from green chilies and optional cayenne pepper. Ready in just 35 minutes, this chili is perfect served with tortilla chips or cornbread.
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, which forms the flavor base for the chili.
- Add Spices: Stir in ground cumin, chili powder, paprika, and optional cayenne pepper. Cook for about 30 seconds until the spices release their aroma, enhancing the chili’s depth of flavor.
- Add Main Ingredients and Simmer: Incorporate shredded chicken, drained white beans, diced green chilies, and chicken broth into the pot. Bring the mixture to a simmer and cook for 15-20 minutes to allow the flavors to meld and the chili to thicken slightly.
- Finish with Corn and Cream: Stir in frozen corn kernels and either heavy cream or sour cream for creaminess. Simmer for an additional 5 minutes to heat through and fully combine the flavors.
- Season and Garnish: Season with salt and pepper to taste. Garnish with fresh cilantro if desired to add a fresh herbal note.
- Serve: Ladle the chili hot into bowls and serve with tortilla chips or cornbread for a complete and satisfying meal.
Notes
- You can substitute turkey or leftover rotisserie chicken for the cooked chicken.
- For a spicier chili, increase the amount of cayenne pepper or add chopped jalapeños.
- Use sour cream as a tangier alternative to heavy cream according to your preference.
- This chili can be made a day ahead and reheated, developing even richer flavors.
- Serve with shredded cheese, avocado slices, or a squeeze of lime for extra toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
