Description
This creamy White Chicken Chili is a comforting and flavorful dish featuring tender shredded chicken, white beans, and a blend of mild spices. Made on the stovetop with simple ingredients like diced green chilies, sour cream, and Monterey Jack cheese, it’s perfect for a cozy weeknight meal or meal prep. Optional toppings like avocado, cilantro, and lime wedges add a fresh twist to each serving.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups cooked shredded chicken (rotisserie works well)
- 2 (15 oz) cans white beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 cup frozen or canned corn (optional)
Dairy
- ½ cup sour cream
- ½ cup half-and-half or milk
- ½ cup shredded Monterey Jack or pepper jack cheese (plus more for topping)
Optional Toppings
- Avocado
- Cilantro
- Lime wedges
- Tortilla strips
Instructions
- Heat Olive Oil and Sauté Onion: In a large pot or Dutch oven, warm the olive oil over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent, creating a flavorful base.
- Add Garlic and Green Chilies: Stir in the minced garlic and diced green chilies, cooking for another 1 to 2 minutes to release their aromas and meld flavors together.
- Mix Spices: Add ground cumin, dried oregano, chili powder, salt, and black pepper. Stir well to evenly coat the onion mixture and build a warm, earthy spice profile.
- Add Chicken and Beans: Incorporate the shredded cooked chicken, drained and rinsed white beans, and chicken broth. If using, add corn at this stage as well.
- Simmer to Blend Flavors: Bring the mixture to a gentle simmer. Let it cook uncovered for 10 to 15 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Incorporate Dairy: Reduce heat to low. Stir in the sour cream, half-and-half (or milk), and shredded cheese until fully combined and the chili is creamy, being careful not to let it boil to avoid curdling.
- Final Simmer and Serve: Let the chili simmer gently for another 2 to 3 minutes. Serve hot, topped with your favorite garnishes such as avocado slices, fresh cilantro, lime wedges, or crunchy tortilla strips.
Notes
- For a thicker chili, mash some of the white beans before adding to the pot to naturally thicken the texture.
- To increase heat, add diced jalapeños or extra chili powder to taste.
- This recipe is excellent for meal prepping and freezes well for convenient future meals.
