Description
This creamy White Chicken Chili recipe is a comforting and hearty dish made with shredded chicken, white beans, corn, and diced green chilies, simmered to perfection in a seasoned chicken broth base enriched with cream cheese and sour cream. It’s a flavorful twist on traditional chili, ideal for a cozy meal any time of year.
Ingredients
Scale
Main Ingredients
- 3 cups shredded cooked chicken
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup corn kernels
- 2 cans (4 oz each) diced green chilies
- 3 cups chicken broth
Dairy
- 4 oz cream cheese, softened
- 1/2 cup sour cream
Vegetables and Aromatics
- 1 small yellow onion, diced
- 3 garlic cloves, minced
Spices and Seasonings
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the Pot: Set a large pot over medium heat and let it warm up to prepare for sautéing.
- Sauté Vegetables: Add a small amount of oil to the pot, then sauté the diced onion and minced garlic until fragrant and softened, about 3 to 5 minutes, stirring occasionally.
- Add Spices and Vegetables: Stir in diced green chilies, corn kernels, cumin, and oregano. Mix thoroughly to coat everything evenly with spices.
- Simmer with Broth: Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
- Add Beans and Chicken: Incorporate the drained white beans and shredded cooked chicken into the simmering pot. Let it cook for 15 to 20 minutes to combine flavors well.
- Add Cream Cheese and Sour Cream: Lower the heat and stir in the softened cream cheese and sour cream until the chili becomes smooth and creamy.
- Season and Finish: Season the chili with salt and black pepper to taste. Optionally, add a splash of lime juice for brightness.
- Serve: Serve the chili hot, garnished with your favorite toppings like avocado slices, shredded cheese, fresh cilantro, or tortilla chips.
Notes
- You can substitute the shredded cooked chicken with rotisserie chicken for convenience.
- For a spicier chili, add more diced green chilies or include a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This chili pairs well with warm cornbread or over rice for a more filling meal.
- To make this recipe dairy-free, substitute cream cheese and sour cream with dairy-free alternatives.
