White Chicken Chili
This warm and creamy white chicken chili is quick to prepare and offers a comforting flavor with chicken, white beans, corn, and green chiles. Perfect for weeknight dinners or feeding a crowd.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie or leftover chicken.
- 1 can white beans, drained and rinsed Rinsing helps to reduce sodium.
- 1 can corn, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth Use gluten-free broth for a gluten-free version.
- 1 can diced green chiles
- 1 teaspoon cumin
- 1 teaspoon oregano
- to taste salt and pepper
- 1 cup sour cream Can substitute half with cream cheese for extra richness.
- 1 cup shredded cheese (optional) For topping, use additional cheese if desired.
Instructions
Preparation
- Heat a large pot over medium heat. Add a little oil or butter.
- Sauté the chopped onion and minced garlic until soft, about 4–5 minutes.
Cooking
- Add the shredded chicken, white beans, corn, chicken broth, diced green chiles, cumin, oregano, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then lower the heat and simmer for about 20 minutes so flavors blend.
- Turn off the heat and stir in the sour cream and shredded cheese (if using) until smooth. Taste and adjust salt and pepper.
Serving
- Serve hot, garnished with additional cheese, chopped cilantro, sliced avocado, or tortilla chips as desired.
Notes
Store leftover chili by cooling to room temperature and refrigerating in airtight containers for up to 3-4 days. For longer storage, freeze for up to 3 months.