Creamy White Chicken Chili
A comforting and flavorful meal made with tender chicken, creamy broth, and spicy green chilies, perfect for chilly days.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) green chilies, diced Adjust for spice level.
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder Adjust for spice level.
- Salt and pepper to taste
Toppings
- cilantro Chopped
- shredded cheese Any kind
- sour cream Dollop on top before serving
Instructions
Preparation
- In a large pot, sauté the onion and garlic until soft.
Cooking
- Add the shredded chicken, white beans, green chilies, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the heavy cream and heat through.
Serving
- Serve hot with desired toppings such as chopped cilantro, shredded cheese, and a dollop of sour cream.
Notes
To store leftovers, let it cool completely, transfer to an airtight container and keep in the fridge for up to three days. It can also be frozen for up to three months. Thaw overnight and reheat before serving. For a thicker chili, let it simmer longer or add a cornstarch slurry. Fresh lime juice can enhance the flavor right before serving.