White Chicken Chili
A comforting and creamy twist on traditional chili featuring tender chicken, white beans, and a blend of spices.
Equipment
- large pot
- Wooden spoon
- measuring cups
- Measuring spoons
- knife
- cutting board
Ingredients
- 2 cups Cooked shredded chicken Use leftover or rotisserie chicken for convenience.
- 2 cans White beans 15 oz each, drained and rinsed.
- 1 can Green chilies 4 oz can for a mild kick.
- 4 cups Chicken broth Base liquid for the chili.
- 1 medium Onion Diced, adds sweetness and depth.
- 2 cloves Garlic Minced, for aroma and flavor.
- 1 teaspoon Ground cumin Adds warmth and depth.
- 1 teaspoon Chili powder For flavor and mild heat.
- 1 teaspoon Smoked paprika Enhances the overall taste.
- 4 oz Cream cheese Softened, for creaminess.
- 1/2 cup Heavy cream Makes the chili smooth and luxurious.
- to taste Salt Enhances all flavors.
- to taste Pepper Enhances all flavors.
- 1 cup Frozen corn Optional, adds sweetness and color.
- Fresh cilantro For garnish, adds a fresh note.
- Lime juice A squeeze for brightness.
- Shredded cheese For topping, adds creaminess.
- Jalapeños Optional, for those who like it spicy.
Instructions
- Shred about 2 cups of cooked chicken. You can use leftover or rotisserie chicken for convenience.
- In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and minced garlic. Sauté for about 3-4 minutes until soft and fragrant.
- Stir in the green chilies, ground cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the shredded chicken, white beans, and frozen corn (if using). Allow to simmer for about 15-20 minutes.
- Stir in the softened cream cheese until melted, then add the heavy cream and mix until smooth.
- Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime juice, and shredded cheese.
Notes
White chicken chili is a comforting dish perfect for chilly evenings or gatherings.