Description
This Creamy White Chicken Chili recipe is a comforting and flavorful twist on traditional chili. Packed with tender chicken, white beans, and a creamy broth, it’s the perfect meal for a cozy night in.
Ingredients
Scale
For the chili:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked shredded chicken
- 2 (15 oz) cans white beans (drained and rinsed)
- 2 cups chicken broth
- 1 cup frozen corn
- 1/2 cup sour cream
- 4 oz cream cheese (softened)
- juice of 1 lime
For garnish:
- chopped cilantro for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 4–5 minutes until soft and translucent.
- Stir in garlic, green chiles, cumin, oregano, chili powder, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Add shredded chicken, white beans, chicken broth, and corn. Stir to combine and bring to a simmer.
- Reduce heat to low. Stir in sour cream and cream cheese, mixing until melted and the soup is smooth and creamy.
- Simmer gently for 10–15 minutes to let flavors meld. Stir in lime juice.
- Serve hot, garnished with chopped cilantro, extra sour cream, or shredded cheese if desired.
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne.
- Rotisserie chicken works great for this recipe.
- Leftovers reheat well and can also be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
