Description
This creamy and comforting White Chicken Chili combines tender shredded chicken with white beans, corn, and a flavorful blend of spices. Simmered to perfection and enriched with heavy cream, this dish offers a perfect balance of savory and mild heat, making it a delicious and hearty meal. Optional toppings like diced avocado, shredded cheese, and cilantro add freshness and texture for a satisfying bowl.
Ingredients
Scale
Main Ingredients
- 1 lb cooked chicken, shredded
- 2 cans white beans, drained and rinsed
- 1 can corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Optional Toppings
- Diced avocado
- Shredded cheese
- Cilantro
Instructions
- Sauté Aromatics: In a large pot, heat a small amount of oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
- Add Main Ingredients: Stir in the shredded chicken, drained white beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Mix well to combine all ingredients evenly.
- Simmer: Increase the heat to bring the mixture to a gentle simmer. Let it cook uncovered for about 15 minutes to allow flavors to meld and the chili to thicken slightly.
- Add Cream: Stir in the heavy cream to enrich the chili, and cook for an additional 5 minutes on low heat until heated through and slightly thickened.
- Serve: Ladle the white chicken chili into bowls and garnish with optional toppings like diced avocado, shredded cheese, and fresh cilantro. Serve hot for a comforting meal.
Notes
- For a spicier chili, add diced green chilies or cayenne pepper along with the spices.
- Use rotisserie chicken for a quick shortcut.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Always rinse canned beans and corn thoroughly to reduce sodium content.
- This chili can be stored in the refrigerator for up to 3 days and freezes well.
