Description
This Easy White Chicken Chili is a comforting and flavorful dish perfect for any occasion. Made with shredded chicken, white beans, and a blend of aromatic spices, this chili comes together quickly on the stovetop for a hearty meal. The addition of corn and creamy sour cream adds a pleasant sweetness and richness, while optional cilantro garnish provides a fresh finish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups cooked chicken, shredded
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 cup frozen corn kernels
- 1/2 cup heavy cream or sour cream
- Salt and pepper to taste
For Garnish
- Fresh cilantro (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until they become soft and fragrant, forming the flavor base of the chili.
- Add Spices: Stir in ground cumin, chili powder, paprika, and cayenne pepper if using. Cook the mixture for about 30 seconds until the spices release their aroma, enhancing the overall taste.
- Add Main Ingredients: Incorporate shredded chicken, drained white beans, diced green chilies, and chicken broth into the pot. Bring the mixture to a gentle simmer and let it cook for 15-20 minutes to meld the flavors together.
- Add Corn and Cream: Stir in the frozen corn kernels and heavy cream or sour cream. Allow the chili to simmer for an additional 5 minutes, adding creaminess and a hint of sweetness.
- Season and Garnish: Taste and season with salt and pepper as needed. Garnish with fresh cilantro if desired for a fresh, herbal note.
- Serve: Ladle the chili into bowls and serve hot with tortilla chips or cornbread on the side for a complete meal.
Notes
- For a spicier chili, increase the cayenne pepper or add a diced jalapeño in step 1.
- You can substitute cooked shredded turkey or rotisserie chicken if preferred.
- Use low-fat sour cream or omit cream to reduce calories and fat.
- This chili freezes well; store in airtight containers for up to 3 months.
- For a thicker chili, mash some of the white beans before adding.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
