Description
A creamy and savory white chicken chili that’s easy to make and perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the cumin, chili powder, smoked paprika, and cayenne pepper (if using) to the pot. Stir well to combine and cook for another minute to toast the spices.
- Add the shredded chicken, white beans, diced green chilies, and chicken broth to the pot. Bring to a simmer and let cook for 15 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream. Allow the chili to heat through for about 5 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For added flavor, consider using rotisserie chicken instead of cooking your own.
- To make it spicier, add diced jalapeños or a splash of hot sauce when cooking the onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg