Easy White Chicken Chili
A cozy bowl of white chicken chili that combines tender chicken, creamy broth, and a blend of spices for a comforting dish perfect for gatherings.
Ingredients
Main Ingredients
- 1 pound Chicken Breast, cooked and shredded Feel free to use rotisserie chicken for a no-fuss option!
- 2 cans White Beans (great northern or cannellini) Adds creaminess and protein.
- 4 cups Chicken Broth Opt for low-sodium if preferred.
- 1 medium Onion, finely diced Provides sweetness as it cooks down.
- 1 can Green Chilies, diced For a mild heat and smoky flavor.
- 4 cloves Garlic, minced Enhances flavor.
- 1 tablespoon Cumin For a warm, earthy aroma.
- 1 teaspoon Oregano, dried Brings all the flavors together.
- 1 cup Sour Cream or Greek Yogurt For added creaminess.
- to taste Cheddar Cheese, for serving Sprinkle on top for melty goodness.
Instructions
Preparation
- In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and minced garlic. Sauté until fragrant and softened, about 5 minutes.
- Stir in the cumin and oregano, allowing the spices to toast for 1 minute to enhance their flavors.
- Incorporate the shredded chicken and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Gently fold in the drained white beans and green chilies. Let the chili simmer on low for about 20 minutes.
- Just before serving, stir in the sour cream or Greek yogurt for a creamy texture.
- Ladle the hearty chili into bowls and top with shredded cheddar cheese.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, add a splash of chicken broth if needed.