White Chicken Chili
A creamy delight melding tender shredded chicken with hearty white beans, sweet corn, and a kick from fresh jalapeños, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb cooked chicken, shredded (rotisserie chicken works great!)
- 1 can white beans, drained and rinsed
- 1 can corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-2 jalapeños, diced (adjust to your spice preference)
- 4 cups chicken broth
- 1 cup cream or sour cream Can be replaced with Greek yogurt or cashew cream for lighter or vegan option.
Spices
- cumin
- chili powder
- salt
- pepper
Garnish
- Fresh cilantro For garnish.
Instructions
Preparation
- In a large pot, sauté the onions and garlic over medium heat until they soften and become fragrant.
- Add the diced jalapeños and cook for an additional minute, stirring constantly.
- Stir in the shredded chicken, rinsed white beans, drained corn, chicken broth, and the spices you’ve prepared.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes.
- Finally, stir in the cream or sour cream, allowing it to heat through without boiling.
- Serve warm, garnished with fresh cilantro for a pop of color and flavor.
Notes
Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Can also be made in a slow cooker for 6-8 hours on low.