Description
White Chicken Chili delivers comfort in a bowl that warms your soul with hearty southwestern flavors. Packed with tender chicken, creamy beans, and a zesty broth, this simple recipe brings restaurant-quality magic straight to your kitchen table.
Ingredients
Scale
Main Ingredients:
- 4 cups chicken, cooked and shredded
- 6 cups chicken broth
- 2 (15-ounce) cans great northern beans, rinsed and drained
Vegetables and Peppers:
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
Spices and Additional Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ½ cup heavy cream or sour cream
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large pot at medium temperature. Sauté 1 chopped onion for 5-7 minutes until translucent, stirring occasionally.
- Add 2 minced garlic cloves, 1 chopped green bell pepper, and 1 minced jalapeno. Cook for 2-3 minutes until your vegetables become fragrant and slightly softened.
- Sprinkle 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon chili powder, and ¼ teaspoon cayenne into the pot. Stir constantly for 1 minute to release their aromatic oils.
- Mix 4 cups shredded cooked chicken into your vegetable and spice mixture. Ensure the chicken is evenly distributed throughout the pot.
- Pour 6 cups chicken broth into the pot. Add 2 (15-ounce) cans great northern beans and 1 (10-ounce) can diced tomatoes with green chilies.
- Stir 1 cup frozen corn into the chili. Raise heat to medium and bring the mixture to a gentle boil.
- Reduce heat to low. Cover and simmer for 45 minutes, stirring every 10 minutes to prevent sticking and ensure even cooking.
- After simmering, taste your chili and season with salt and pepper. Stir in ½ cup heavy cream if desired for extra richness.
- Ladle the chili into serving bowls. Top with shredded cheese, sour cream, chopped cilantro, avocado slices, or lime wedges as you prefer.
Notes
- Swap canned beans for freshly cooked dried beans to control sodium and enhance flavor.
- Cut back on cayenne and jalapeño if heat sensitivity is a concern, gradually adding more for personal preference.
- Shred rotisserie chicken for a faster preparation method that adds rich, roasted flavor to the chili.
- For a dairy-free version, replace cream with coconut milk or cashew cream to maintain a smooth, creamy texture.
- Prep Time: 10-15 minutes
- Cook Time: 35-65 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 65 mg