Description
A hearty and comforting white chicken chili perfect for cool fall evenings, combining tender chicken, beans, mild spices, and creamy texture.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1‑2 jalapeños, seeded and chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- 4 cups cooked chicken, shredded (rotisserie or cooked breast)
- 2 (15‑oz) cans white beans (cannellini or great northern), drained and rinsed
- 4 cups low‑sodium chicken broth
- 1 cup frozen or fresh corn kernels
- 8 oz cream cheese, cubed
- ½ cup sour cream (optional for extra creaminess)
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Juice of 1 lime
- Toppings: shredded cheese, tortilla strips, avocado slices (optional)
Instructions
- In a large pot over medium heat, warm the olive oil. Add diced onion and sauté 5 minutes until softened.
- Stir in garlic and jalapeños; cook about 1 minute until fragrant.
- Add cumin, oregano, and chili powder; toast spices 30 seconds.
- Pour in shredded chicken, drained beans, chicken broth, and corn. Stir to combine and bring to a gentle simmer.
- Reduce heat to low and stir in cream cheese until fully melted and creamy.
- If using, whisk in sour cream for extra richness.
- Season with salt, pepper, and lime juice. Taste and adjust seasoning as needed.
- Serve hot garnished with cilantro and any optional toppings.
Notes
- To reduce sodium, use no‑salt‑added beans and reduced‑sodium broth.
- For a spicier chili, leave jalapeño seeds or add a pinch of cayenne.
- Can be made in a slow cooker: cook onions, garlic, and spices on sauté, then combine everything (except cream cheese) and cook on low 4–6 hours. Stir in cream cheese before serving.
- Leftovers thicken in fridge—thin with a splash of broth when reheating.