Description
This Easy White Chicken Chili is a comforting and flavorful dish that combines tender shredded chicken, white beans, and a blend of spices simmered together in a creamy broth. Perfect for a cozy meal, it’s packed with protein and subtle heat, garnished with fresh cilantro for a burst of freshness.
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
- Heat the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion is softened and translucent.
- Add spices: Stir in ground cumin, chili powder, paprika, and cayenne pepper if using, cooking for about 30 seconds until fragrant, which helps release the flavor of the spices.
- Add main ingredients and simmer: Add shredded chicken, drained white beans, diced green chilies, and chicken broth to the pot. Bring the mixture to a simmer and cook for 15-20 minutes to allow the flavors to meld together and the chili 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 warm through and create a creamy texture.
- Season and garnish: Season with salt and pepper to taste. Garnish with fresh cilantro if desired for a fresh herbal note.
- Serve: Serve the chili hot, ideally paired with tortilla chips or cornbread to complement the creamy and spicy flavors.
Notes
- You can substitute heavy cream with sour cream for a tangier taste and lighter texture.
- Adjust the cayenne pepper according to your preferred spice level or omit entirely for a milder chili.
- Leftovers keep well and taste even better the next day.
- This recipe can be made using leftover cooked chicken, rotisserie chicken, or freshly poached chicken breasts.
- For a thicker chili, simmer uncovered to reduce the liquid further.
- To make it gluten-free, ensure your chicken broth and spices are certified gluten-free.
