Creamy White Chicken Chili
A delightful and comforting dish that combines tender chicken and hearty white beans in a rich, creamy broth, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten-Free
Ingredients
- 2 cups cooked shredded chicken
- 2 cans white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 can green chilies
- Fresh cilantro (optional)
- Avocado slices (optional)
- Shredded cheese (optional)
Instructions
- Sauté the chopped onion and minced garlic in a large pot over medium heat until softened and fragrant, about 3-5 minutes.
- Add the shredded chicken, white beans, chicken broth, green chilies, cumin, and chili powder to the pot. Stir everything together until well combined.
- Bring the mixture to a simmer and allow it to cook for about 15-20 minutes, stirring occasionally, until heated through.
- Lower the heat, then stir in the heavy cream. Season with salt and pepper to taste. Let it simmer for an additional 5 minutes to warm through.
- Serve the chili hot with your choice of optional toppings like cilantro, avocado, or cheese.
Notes
For a lighter version, substitute heavy cream with half-and-half. Use rotisserie chicken for quicker preparation.