White Chicken Chili
This creamy, mild chili is full of cozy flavor and can be made in a slow cooker or on the stove. Perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie or leftover roast chicken.
- 1 each onion, chopped
- 2 cloves garlic, minced
- 2 cans white beans, drained and rinsed Rinsing reduces sodium and improves flavor.
- 1 can diced green chilies
- 4 cups chicken broth Use low sodium if preferred.
- 1 cup heavy cream Can substitute half-and-half for a lighter version.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
Optional Toppings
- sour cream For serving.
- shredded cheese For serving.
- cilantro For garnish.
Instructions
Preparation
- In a slow cooker or pot, combine the shredded chicken, onion, garlic, white beans, green chilies, chicken broth, cumin, chili powder, salt, and pepper.
Cooking
- If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.
- If using the stovetop, bring to a simmer and cook for about 30 minutes.
Finishing Touch
- Stir in the heavy cream before serving.
Notes
Cool the chili to room temperature, then store in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 3 months. Reheat by thawing and warming gently on the stovetop.