Description
This White Chicken Chili is a creamy, flavorful stew perfect for any night of the week. It features tender shredded chicken, white beans, and a blend of aromatic spices simmered together to create a comforting dish. Enhanced with a touch of lime juice and optional toppings like shredded cheese and avocado, this chili balances mild heat with rich creaminess, making it a delicious twist on classic chili recipes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander (optional)
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup half-and-half or milk
- Salt and pepper to taste
- Juice of 1/2 lime (optional)
Optional Toppings
- Shredded cheese
- Chopped cilantro
- Avocado
- Tortilla strips
- Jalapeños
Instructions
- Heat the aromatics: In a large pot over medium heat, warm the olive oil. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute to release its fragrance.
- Toast the spices: Add the diced green chilies, ground cumin, dried oregano, chili powder, optional ground coriander, and optional cayenne pepper. Stir thoroughly and cook for 1–2 minutes to toast the spices, enhancing their flavors.
- Add main ingredients and simmer: Stir in the shredded chicken, drained white beans, and chicken broth. Mix well and bring the mixture to a gentle simmer. Reduce the heat and let the chili simmer uncovered for 15–20 minutes, allowing flavors to meld together.
- Add creaminess and season: Stir in the sour cream and half-and-half or milk. Maintain a low simmer for 5 more minutes, then season with salt, pepper, and the optional lime juice to brighten the flavors.
- Serve: Ladle the hot chili into bowls and garnish with your choice of optional toppings such as shredded cheese, chopped cilantro, avocado slices, tortilla strips, or jalapeños for extra texture and flavor.
Notes
- For a thicker chili, mash some of the white beans before adding them to the pot.
- Add corn kernels for a hint of sweetness and extra texture.
- To create an even richer flavor, substitute cream cheese for sour cream.
- Adjust cayenne pepper quantity based on your preferred spice level.
- Use rotisserie chicken as a convenient shortcut for shredded chicken.
