Description
This creamy white chicken chili is a comforting and hearty dish featuring tender shredded chicken, white beans, and a blend of aromatic spices. It’s made on the stovetop with a perfect balance of creamy sour cream and zesty lime juice, creating a deliciously rich chili that’s ideal for a cozy dinner. This recipe is easy to prepare and great for a crowd, offering a warm and flavorful twist on traditional chili.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 (4 oz) cans green chilies
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (adjust for spice preference)
- 1 tsp dried oregano
- 1 tbsp lime juice
- Salt and black pepper, to taste
- 2 (15 oz) cans white beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1/2 cup sour cream
- 2 cups cooked, shredded chicken (rotisserie works great)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until softened, about 3 to 4 minutes. Then stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Spices: Pour in the chicken broth, green chilies, ground cumin, paprika, cayenne pepper, dried oregano, lime juice, salt, and black pepper. Stir well to combine all the ingredients evenly.
- Incorporate Beans and Corn: Mash or blend a portion of the white beans with some broth to create a thicker, creamier consistency. Add this mixture back to the pot along with the remaining whole beans and the corn, stirring to mix thoroughly.
- Simmer: Bring the chili to a gentle simmer and cook uncovered for 15 to 30 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Finish with Creaminess: Remove the pot from heat and stir in the sour cream and cooked, shredded chicken until the chili is creamy and well combined.
- Serve: Ladle the chili into bowls and garnish with optional toppings such as cilantro, shredded cheese, avocado slices, and tortilla chips for added flavor and texture.
Notes
- Adjust cayenne pepper quantity based on your preferred spice level.
- Using rotisserie chicken is a great shortcut, but any shredded cooked chicken works well.
- Mashing some beans helps create a thicker, creamier chili consistency without needing additional thickeners.
- This chili pairs well with cornbread or a fresh green salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
