Description
A cozy, slightly spicy white chicken chili perfect for weeknight meals or feeding a crowd.
Ingredients
- 2 cups cooked shredded chicken (rotisserie, poached, or leftover roast)
- 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
- Salt and black pepper to taste
- 1 cup heavy cream (or half-and-half for a lighter version)
- Fresh cilantro for garnish
Instructions
- Heat 1 tablespoon neutral oil in a Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5–7 minutes.
- Add the minced garlic and cook 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 heat the corn through.
- 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 flavors meld and 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, stir in full-fat coconut milk at the end. Use pinto or navy beans if cannellini isn’t available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex