Description
A comforting white chicken chili with tender chicken, creamy beans, and spices—perfect for chilly nights.
Ingredients
Scale
- 3 cups cooked (shredded chicken)
- 2 15-ounce cans white beans, drained and rinsed
- 2 cups chicken broth
- 1 4-ounce can diced green chiles
- 1 medium onion (chopped)
- 2 cloves garlic (minced or 1 teaspoon garlic powder)
- 4 ounces cream cheese (or ½ cup sour cream)
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- Optional: 1 cup corn (frozen or canned)
- Optional: 2 tablespoons chopped cilantro
- Optional: 1 (15-ounce) can white corn or hominy
- Optional: hot sauce to taste
Instructions
- Add chopped onion and minced garlic to a large pot over medium heat and sauté until soft and translucent, about 4 minutes.
- Add the cooked, shredded chicken to the pot.
- Pour in the white beans and diced green chiles.
- Add the chicken broth and stir to combine.
- Sprinkle in cumin, salt, pepper, and chili powder.
- Bring to a gentle simmer and cook for 15 to 20 minutes.
- Reduce heat to low and stir in cream cheese until fully melted and smooth.
- If using shredded cheese, stir in until melted.
- Add lime juice and stir, tasting and adjusting seasoning if needed.
- Optional: Stir in corn, cilantro, hominy, or a dash of hot sauce before serving hot.
Notes
For a thicker chili, blend some of the white beans before adding them. Use rotisserie chicken for faster preparation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg