Easy White Chicken Chili
A creamy and hearty white chicken chili that’s perfect for chilly nights and quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups cooked shredded chicken
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream or sour cream
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: chopped cilantro, diced avocado, or shredded cheese
Instructions
- Sauté the chopped onion for about 5 minutes until softened.
- Add the minced garlic and continue cooking for another minute until fragrant.
- Stir in the cooked shredded chicken, cumin, chili powder, salt, and pepper. Mix well and heat for 2-3 minutes.
- Pour in the chicken broth and add the rinsed white beans. Stir to combine and bring to a gentle simmer.
- Reduce the heat to low and mix in the heavy cream. Allow to simmer gently for an additional 10 minutes.
- Taste the chili and adjust seasonings as needed. Add more spices if desired.
- Ladle the chili into bowls and top with optional cilantro, avocado, or cheese.
Notes
Use rotisserie chicken for a quick and flavorful option. Allow the chili to simmer to meld flavors. Adjust the thickness by blending some of the beans if desired.