Creamy White Chicken Chili
The creamy, flavorful broth, tender chicken, and hint of spice make each spoonful a cozy delight. Whether you’re looking for a meal that’s both comforting and nourishing or simply need a dish to warm you up, this creamy white chicken chili hits the spot every time.
Equipment
- Large Pot or Dutch Oven
- Cutting Board and Sharp Knife
- Wooden Spoon or Stirring Spoon
- Measuring cups and spoons
- Can Opener
- Strainer or Colander
- Tongs or Meat Shredder
- Ladle
Ingredients
For the Chili:
- 2 cups cooked shredded chicken rotisserie or leftover
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 –3 jalapeños seeded and diced (adjust to taste)
- 2 cans 15 oz each white beans, drained and rinsed
- 4 cups chicken broth
- 1 can 4 oz diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For the Creamy Finish:
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup shredded Monterey Jack or cheddar cheese optional, but so good!
Instructions
Prep Your Ingredients
- Dice the onion and jalapeños, and mince the garlic.
- Drain and rinse the white beans.
- Measure out your shredded chicken so it’s ready to go.
- Pro Tip: Have everything chopped and measured before turning on the stove—this makes the whole process smoother.
Sauté the Aromatics
- Heat 2 tablespoons of olive oil in your Dutch oven over medium heat.
- Add the diced onion and jalapeños, cooking for 3–4 minutes until they soften.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Pro Tip: Keep the garlic moving so it doesn’t burn and turn bitter.
Build the Chili Base
- Add the drained white beans, diced green chilies, chicken broth, cumin, chili powder, smoked paprika, oregano, and a pinch of salt and pepper.
- Give everything a good stir and bring it to a gentle simmer.
- Reduce the heat to low, cover, and let it simmer for about 15 minutes so the flavors can come together.
- Pro Tip: A gentle simmer (not a rapid boil) keeps the broth rich and flavorful.
Add the Shredded Chicken
- Stir in the shredded chicken and let it warm through for 5–7 minutes.
- If you prefer a thicker chili, lightly mash some of the beans against the side of the pot and stir them back in.
Make It Creamy
- Lower the heat to medium-low and stir in the sour cream and heavy cream.
- Add shredded cheese if using, stirring until fully melted and silky.
- Taste and adjust seasonings as needed.
- Pro Tip: Add the cream slowly while stirring to keep the texture smooth and prevent curdling.
Serve and Enjoy
- Ladle the creamy white chicken chili into bowls.
- Add your favorite toppings—extra cheese, cilantro, avocado, or a squeeze of lime all work beautifully.
- Serve with warm bread, tortilla chips, or a light side salad.
Notes
Nutritional Value (Per Serving — Approximate)
- Calories: 420
- Protein: 32g
- Carbohydrates: 28g
- Fat: 21g
- Fiber: 7g
- Sodium: 780mg
- Sugar: 3g