Introduction
This White Chicken Chili is a cozy, velvety alternative to traditional beef chili, offering a rich and satisfying meal that warms you from the inside out. Its creamy base perfectly balances the subtle heat of diced green chilies with tender shredded chicken and hearty white beans.
Time & Servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Number of Servings: 6 servings
Ingredients
- 1 lb shredded cooked chicken (rotisserie chicken is a great time-saver)
- 2 (15 oz) cans cannellini or navy beans, drained and rinsed
- 1 (4 oz) can diced green chilies (mild or medium)
- 4 cups low-sodium chicken broth
- 4 oz cream cheese, softened and cubed (or ½ cup heavy cream)
- 1 cup frozen or canned corn
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chili powder
- 1 tsp dried oregano
- 1 tbsp olive oil
- Salt and black pepper to taste
Directions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the onion for about 5 minutes until translucent, then add the minced garlic and cook for an additional minute until fragrant.
- Toast Spices: Stir in the cumin, coriander, chili powder, and oregano. Let the spices toast for about 30 seconds to fully release their aromatic oils.
- Simmer the Base: Pour in the chicken broth and add the green chilies, white beans, corn, and shredded chicken. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes to allow the flavors to meld.
- Incorporate Creaminess: To ensure a smooth texture, take a small ladle of the hot broth and whisk it into the softened cream cheese in a separate bowl until smooth. Stir this mixture back into the pot. (If using heavy cream, simply pour it directly in).
- Final Thicken: Continue to simmer on low for another 5–10 minutes until the chili has reached your desired thickness. Season with salt and pepper to taste.
Optional Toppings
- Freshly sliced avocado
- Chopped fresh cilantro
- A dollop of sour cream
- Shredded Monterey Jack cheese
- Fresh lime wedges for a bright, acidic finish
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