Description
A quick, comforting, and creamy white chicken chili that comes together in about 30 minutes using pantry-friendly ingredients like rotisserie chicken, white beans, and green chiles.
Ingredients
Scale
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups shredded chicken (rotisserie or canned)
- 2 cans (15oz each) white beans (cannellini or Great Northern), drained and rinsed
- 1 can (15oz) corn, drained (or 1 cup frozen)
- 1 can (4-7oz) diced green chiles
- 3 cups low-sodium chicken broth
- ½ cup heavy cream or half-and-half
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional garnishes: shredded Monterey Jack or cheddar cheese, sour cream, fresh cilantro, sliced avocado, lime wedges, tortilla chips
Instructions
- Prep ingredients: Dice onion, mince garlic, drain/rinse beans and corn, and shred chicken.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Sauté diced onion for 3-4 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in cumin and chili powder, cooking for 30 seconds to bloom the spices.
- Add shredded chicken and stir to coat in the spiced oil.
- Pour in chicken broth, beans, corn, and green chiles. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes.
- Stir in heavy cream or half-and-half and simmer for 2-3 minutes until heated through (do not boil vigorously).
- Season with salt and black pepper to taste.
- Serve hot with desired toppings like cheese, sour cream, cilantro, and tortillas.
Notes
For a thicker consistency, mash some beans against the side of the pot. If too thick, add more broth. This recipe freezes well for up to 3 months. For a vegetarian version, swap chicken for extra beans and use vegetable broth. For a lighter version, use half-and-half or milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 8
- Protein: 35
Keywords: white chicken chili, creamy chili, weeknight dinner, easy recipe, rotisserie chicken, comfort food, gluten-free option