Description
This creamy and comforting White Chicken Chili blends shredded chicken, white beans, and green chiles in a flavorful broth infused with cumin, chili powder, and garlic. Finished with a touch of heavy cream and fresh cilantro, it’s a perfect warm meal for any occasion.
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 Olive Oil: In a large pot, heat the olive oil over medium heat until it shimmers to prepare for cooking the chicken.
- Add Chicken: Add the shredded cooked chicken to the pot and cook for 2 minutes, stirring occasionally, to warm it through and begin melding flavors.
- Add Beans and Spices: Stir in the drained white beans, diced green chiles, chicken broth, ground cumin, chili powder, and garlic powder, ensuring everything is well combined.
- Simmer: Bring the mixture to a simmer, cover partially, and let cook for about 15 minutes to allow flavors to blend and chili to thicken slightly.
- Add Cream and Cilantro: Stir in the heavy cream and chopped cilantro, cooking for an additional 5 minutes to enrich the chili with creaminess and fresh herb aroma.
- Season and Serve: Taste and season with salt and pepper as desired. Serve the chili hot, garnished if preferred.
Notes
- Use pre-cooked chicken to save time, such as rotisserie chicken or leftover chicken.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- Adjust the level of spiciness by adding more or fewer green chiles or chili powder.
- Serve with toppings like shredded cheese, sour cream, or avocado slices for extra flavor.
- This chili can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
