White Chicken Chili
A comforting and creamy white chicken chili that combines tender chicken, creamy beans, and aromatic spices, perfect for a cozy evening.
Ingredients
Aromatics
- 1 tablespoon olive oil For sautéing the aromatics.
- 1 medium onion, finely chopped Adds sweet depth.
- 3 cloves garlic, minced Fragrant and warming.
- 1 to 2 pieces jalapenos, seeded and minced (optional) Adds a bright gentle heat.
Spices
- 1 teaspoon ground cumin Earthy backbone flavor.
- 1 teaspoon dried oregano Herbal lift.
- 1/2 teaspoon chili powder Mild warmth.
Main Ingredients
- 4 cups cooked shredded chicken (rotisserie or roasted) Tender and comforting.
- 2 15-ounce cans great northern beans or cannellini beans, rinsed and drained Creamy protein.
- 4 cups low-sodium chicken broth Controls salt and richness.
- 1 cup light cream or half and half For silky texture.
Finishing Touches
- 1 lime juiced Brightens and balances.
- Salt and pepper to taste
Garnishes
- chopped cilantro
- sliced avocado
- shredded cheese
- sour cream
- crunchy tortilla chips
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and slightly golden, about 5 minutes.
- Add the minced garlic and jalapeno and cook for 1 minute until fragrant.
- Stir in the cumin, oregano, and chili powder and toast the spices briefly to release their aroma.
Cooking
- Add the shredded chicken and beans to the pot, stirring to combine. Pour in the chicken broth and bring to a gentle simmer.
- Reduce heat and let it bubble softly for 10 minutes so the flavors marry.
- Stir in the cream or half and half, then mash about a cup of the beans against the side of the pot for a creamier texture while keeping lots of whole beans for bite.
- Simmer for 3 to 5 more minutes.
- Finish with lime juice, salt, and pepper, tasting and adjusting seasoning.
Serving Suggestions
- Serve hot with your choice of garnishes such as avocado, cilantro, cheese, sour cream, and tortilla chips.
Notes
For a smoky twist, swap half the chicken broth for canned green chiles. Make it lighter by stirring in mashed white beans and Greek yogurt instead of cream.