Description
This Easy White Chicken Chili is a comforting and flavorful dish perfect for any occasion. Made with tender shredded chicken, white beans, sweet corn, and tangy green chilies, it’s a creamy and mildly spiced chili that comes together in just 40 minutes. The addition of sour cream and shredded cheese adds richness, making it a deliciously satisfying meal that’s sure to please the whole family.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 can white beans, drained and rinsed
- 1 can corn, drained
- 1 can diced green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese
Instructions
- Sauté Aromatics: In a large pot, heat a bit of oil over medium heat and sauté the chopped onion and minced garlic until they become soft and fragrant, about 3-5 minutes.
- Add Main Ingredients: Stir in the shredded cooked chicken, drained white beans, corn, diced green chilies, chicken broth, cumin, and chili powder. Mix well to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 20 minutes to allow the flavors to meld together.
- Add Dairy: Stir in the sour cream and shredded cheese, stirring continuously until the cheese has melted and the chili is creamy and smooth.
- Season: Taste the chili and season with salt and pepper as needed to enhance the flavor.
- Serve: Ladle the chili into bowls and serve hot. Enjoy your comforting white chicken chili!
Notes
- For a spicier kick, add chopped jalapeños or extra diced green chilies.
- This chili pairs well with cornbread or tortilla chips.
- You can substitute shredded rotisserie chicken for a quick meal.
- Use low-fat sour cream and cheese for a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave to prevent curdling of sour cream.
