Description
This Creamy White Chicken Chili is a comforting and flavorful dish that’s perfect for a cozy night in. Tender chicken, white beans, and green chilies are simmered in a creamy broth with a blend of spices, then topped with your favorite garnishes
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 jalapeño, chopped
- 3 cloves garlic, minced
- 2 cups shredded cooked chicken (about 3 chicken breasts)
- 2 cups chicken broth
- 1 cup milk
- 1 cup heavy whipping cream
- 3 (15-ounce) cans white beans, drained and rinsed
- 2 (4-ounce) cans diced green chilies
- 1 tablespoon cumin
- 3/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 cup sour cream
Optional Toppings:
- Shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
- Jalapeños, sliced
- Fresh cilantro, chopped
- Salsa
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and jalapeño and cook until the onion is softened, about 2-3 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant.
- Add Chicken and Liquids: Add the shredded chicken, chicken broth, milk, and heavy whipping cream to the pot. Bring to a simmer.
- Add Remaining Ingredients: Stir in the white beans, green chilies, cumin, salt, paprika, cayenne pepper, and oregano. Cover the pot and reduce heat to low. Simmer for 30 minutes, or until the chili has thickened slightly.
- Stir in Sour Cream and Serve: Remove the pot from the heat and let it sit for 2-3 minutes. Stir in the sour cream.
- Garnish: Ladle the chili into bowls and top with your favorite garnishes, such as shredded cheese, jalapeños, cilantro, and salsa.
Notes
- You can adjust the amount of jalapeño and cayenne pepper to control the spiciness of the chili.
- For a thicker chili, you can mash some of the white beans before adding them to the pot.
- If you don’t have heavy whipping cream, you can substitute half and half.
- To make this recipe in a slow cooker, combine all ingredients except the sour cream in the slow cooker and cook on low for 6-8 hours. Stir in the sour cream before serving.
- This chili can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg
