White Chicken Chili
This creamy, gently spiced white chicken chili is a comforting bean-forward stew that's perfect for chilly nights and comes together in about 30 minutes.
Ingredients
Main Ingredients
- 1 pound shredded cooked chicken (rotisserie chicken)
- 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
- 2 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
Aromatics and Spices
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
Garnish
- Fresh cilantro for garnish
Instructions
Preparation
- Heat a large pot over medium heat and add a tablespoon of oil.
- Sauté the diced onion until translucent, about 4–5 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
Cooking
- Add the shredded chicken, drained white beans, and the can of diced green chilies to the pot. Stir to combine.
- Pour in the chicken broth and heavy cream. Sprinkle in the ground cumin, chili powder, salt, and pepper. Stir well.
- Bring the mixture to a gentle simmer. Reduce heat to low and cook uncovered for about 20 minutes, stirring occasionally.
- Taste and adjust seasoning with more salt, pepper, or lime if desired.
- Serve warm in bowls and garnish with fresh cilantro.
Notes
This chili can be spooned over rice, ladled into baked potatoes, or served with cornbread or tortilla chips. For storage, refrigerate leftovers for up to 3–4 days. To freeze, place in containers and freeze up to 3 months.