Description
This White Chicken Chili is a creamy and flavorful twist on traditional chili, packed with tender shredded chicken, cannellini beans, and a blend of aromatic spices. Perfect for a cozy dinner, it combines the richness of heavy cream and sour cream with the subtle heat from jalapenos and cayenne pepper, topped with fresh garnishes for an irresistible meal.
Ingredients
Units
Scale
Main Ingredients
- 2 tbsp Olive Oil
- 1 Yellow Onion, Diced
- 1 Jalapeno, diced
- 1 cup Frozen or Fresh Corn
- 4-5 Garlic Cloves, minced
- 7 oz Can of Diced Green Chilis
- 2 15.5 oz Can of Cannellini Beans, rinsed and drained
- 3 cups Shredded Rotisserie Chicken
Spices and Liquids
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Ground Coriander
- 1 tsp Cayenne Pepper
- 3 tsps Chicken Flavored Bouillon + 3 Cups Water OR 3 Cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Sour Cream
- Salt and Pepper to taste
Toppings
- Chopped fresh cilantro
- Diced jalapenos
- Monterey Jack cheese
- Tortilla strips
Instructions
- Heat the vegetables: In a large pot, heat the olive oil over medium heat and add the diced onions, jalapenos, and corn. Season with salt and pepper and cook for about 10 minutes until the onions are soft and the mixture is fragrant.
- Add garlic: Stir in the minced garlic and cook for about 1 more minute until the garlic releases its aroma, being careful not to burn it.
- Incorporate chicken and beans: Add the shredded rotisserie chicken, rinsed and drained cannellini beans, and the can of diced green chilis. Mix well to combine all the ingredients.
- Season and simmer: Stir in the dried oregano, cumin, smoked paprika, ground coriander, and cayenne pepper. Then add the chicken bouillon dissolved in water or the chicken broth and pour in the heavy cream. Mix everything thoroughly and let the chili simmer for about 10 minutes to meld the flavors together.
- Add sour cream: Turn off the heat and stir in the sour cream to add creaminess and richness. Adjust seasoning with additional salt and pepper if needed.
- Serve with toppings: Ladle the chili into bowls and garnish with desired toppings such as chopped fresh cilantro, diced jalapenos, Monterey Jack cheese, and crunchy tortilla strips. Serve hot and enjoy.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, though it will be less creamy.
- For extra heat, add more jalapenos or cayenne pepper according to taste.
- Using rotisserie chicken is a time saver, but leftover cooked chicken or poached chicken breast works well too.
- If you prefer a thicker chili, slightly reduce the amount of broth or cook uncovered to thicken.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
