Description
Warm, hearty, and full of flavor, this White Chicken Chili is a lighter twist on the classic chili. Made with tender chicken, creamy white beans, and mild green chiles, it’s rich and comforting without being too heavy. A touch of spice and creaminess makes it the perfect bowl for chilly nights, game days, or easy weeknight dinners.
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 (4 oz) cans diced green chiles
1 1/2 tsp cumin
1 tsp oregano
1/2 tsp chili powder
4 cups chicken broth
2 cans (15 oz each) great northern beans, drained and rinsed
3 cups cooked shredded chicken (rotisserie works great)
1/2 cup sour cream or Greek yogurt
1/2 cup heavy cream (or half-and-half)
Salt & black pepper, to taste
Optional toppings: shredded cheese, avocado, jalapeños, cilantro, tortilla strips
Instructions
In a large pot, heat olive oil over medium heat. Sauté onion until softened, about 5 minutes.
Add garlic, green chiles, cumin, oregano, and chili powder; cook 1 minute until fragrant.
Pour in chicken broth and beans. Simmer 10 minutes.
Stir in shredded chicken, sour cream, and cream. Simmer another 5–10 minutes until thick and creamy.
Adjust seasoning with salt and pepper.
Serve hot with toppings of choice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 360 / Serving
- Fat: 16g/ Serving
- Carbohydrates: 24g / Serving
- Fiber: 6g / Serving
- Protein: 28g / Serving