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White Chicken Chili

A hearty and comforting creamy dish made with chicken, beans, and spices, perfect for chilly days and busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
  • 1 can white beans, drained and rinsed
  • 1 can corn, drained
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth Adjust for desired thickness.
  • 1 cup heavy cream Use low-fat cream for a healthier option.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder Add more for extra heat.
  • Salt and pepper to taste
Optional Toppings
  • cilantro
  • sour cream
  • cheese

Method
 

Preparation
  1. In a large pot, sauté the onion and garlic until soft.
  2. Add the shredded chicken, white beans, corn, chicken broth, cumin, and chili powder.
  3. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Stir in the heavy cream and season with salt and pepper.
Serving
  1. Serve hot in bowls with optional toppings like fresh cilantro, a dollop of sour cream, or shredded cheese.

Notes

Let cooled chili cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months. Thaw before reheating. Can be made in a slow cooker.