Description
A creamy and flavorful White Chicken Chili that combines tender shredded chicken with white beans, green chiles, and a blend of spices. This comforting chili is easy to prepare on the stovetop and perfect for a hearty weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 cup heavy cream
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Heat the olive oil: In a large pot, warm 1 tablespoon of olive oil over medium heat.
- Cook the chicken: Add the shredded cooked chicken to the pot and cook for 2 minutes to heat through and slightly brown for flavor.
- Add beans and spices: Stir in the drained and rinsed white beans, diced green chiles, chicken broth, ground cumin, chili powder, and garlic powder.
- Simmer the chili: Bring the mixture to a simmer over medium heat and cook for about 15 minutes to allow the flavors to meld together.
- Add cream and cilantro: Stir in the heavy cream and chopped cilantro, continuing to simmer for another 5 minutes to combine and thicken the chili slightly.
- Season and serve: Taste and season with salt and pepper as desired. Serve the chili hot.
Notes
- Use cooked leftover chicken or rotisserie chicken for quick preparation.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt (add at the end off heat to avoid curdling).
- This chili pairs well with cornbread or tortilla chips.
- Adjust chili powder to your preferred spice level.
- Garnish with extra cilantro or shredded cheese as desired.
