Description
A creamy, comforting white chicken chili with tender shredded chicken, white beans, green chilies, and aromatic spices. Perfect for a cozy weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 3–4 minutes.
- Add shredded chicken, white beans, diced green chilies, cumin, chili powder, and oregano. Stir to combine.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Stir in heavy cream or half-and-half and simmer for another 5 minutes, until heated through.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro and lime wedges before serving.
Notes
- Use rotisserie chicken to save time.
- Add corn or bell peppers for extra color and flavor.
- For a spicier chili, add chopped jalapeños or a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Chili
- Method: Stovetop
- Cuisine: American