White Chicken Chili
A warm bowl of white chicken chili, combining shredded chicken with creamy broth and zesty spices, perfect for winter comfort and quick weeknight dinners.
Ingredients
Main Ingredients
- 1 lb cooked chicken, shredded Use rotisserie chicken for quicker preparation.
- 1 can white beans (cannellini or great northern, drained and rinsed) Feel free to swap different types of beans.
- 1 can diced tomatoes with green chilies Adjust the spice level based on your preference.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth Can be substituted with vegetable broth for a vegetarian option.
- 1 cup heavy cream or half-and-half For a lighter option, substitute with Greek yogurt.
- 1 tsp cumin
- 1 tsp chili powder Add more for extra heat.
- Salt and pepper to taste
- Olive oil for cooking
- Chopped cilantro and lime wedges for garnish
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until soft and fragrant.
- Stir in the shredded chicken, white beans, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Gently stir in the heavy cream or half-and-half and cook for an additional 5 minutes.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
For storage, let chili cool before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently, adding chicken broth as needed.