White Chicken Chili
A cozy, creamy twist on classic chili featuring white beans, tender shredded chicken, and green chiles for a mellow heat.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken (rotisserie, poached breasts, or leftover roast) Use rotisserie chicken for best flavor.
- 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
- 1 can (4 oz) diced green chiles (mild or hot to taste)
- 1 cup sweet corn (frozen or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium recommended)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste Salt and black pepper
- 1 cup heavy cream (or half-and-half for a lighter version)
- as needed Fresh cilantro for garnish
- 1 tablespoon neutral oil (for sautéing)
Instructions
Cooking Instructions
- Heat 1 tablespoon neutral oil in a Dutch oven over medium heat.
- Add the diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes.
- Add the minced garlic and cook for another 30–45 seconds until fragrant, stirring so it doesn’t brown.
- Stir in the shredded chicken, drained white beans, diced green chiles, and corn. Toss gently to combine and let the corn warm through for a minute or two.
- Pour in the chicken broth. Add the ground cumin, chili powder, and a pinch of salt and black pepper. Stir, then bring the mixture to a gentle boil.
- Reduce the heat and simmer uncovered for about 20 minutes so the flavors meld and the liquid reduces slightly. Taste and adjust salt, pepper, or chili powder as needed.
- Lower the heat to low and stir in the heavy cream. Warm for 3–5 minutes without letting it boil.
- Ladle into bowls and garnish with chopped fresh cilantro.
Notes
For a dairy-free version, use canned coconut milk (full-fat) and taste for adjustments. To keep cream from separating, temper it before adding it to the pot.