White Chicken Chili Recipe
This comforting White Chicken Chili is a creamy, flavorful twist on traditional chili. Made with tender cooked chicken, white beans, green chilies, and warming spices, it simmers to perfection on the stovetop. Creamy corn and a splash of heavy cream add richness, while fresh cilantro and lime wedges provide a bright finishing touch. A perfect cozy meal that’s easy to prepare and sure to please.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 lb cooked chicken, shredded or diced
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup corn (frozen or canned, drained)
- 1/2 cup heavy cream (or sour cream, optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving, optional)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Ingredients: Add the cooked chicken, white beans, diced green chilies, chicken broth, ground cumin, chili powder, paprika, salt, and pepper. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 20 minutes to allow the flavors to meld beautifully.
- Finish the Chili: Stir in the corn and heavy cream (if using). Continue cooking for an additional 5 minutes until everything is heated through and the chili has thickened slightly. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the chili to add a burst of citrus brightness.
Notes
- Use cooked chicken from a rotisserie or leftovers for convenience.
- For a lighter option, substitute heavy cream with sour cream or skip it entirely.
- This chili can be made in advance and reheated; flavors develop even more after resting.
- To make it spicier, add jalapeño or increase the amount of diced green chilies.
- Serve with tortilla chips or cornbread for a complete meal.
Find it online: https://forkvista.com/white-chicken-chili-recipe/
