Creamy White Chicken Chili for Cozy Nights In

Enjoy this comforting White Chicken Chili, a one-pot meal that's creamy and satisfying.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chili

2 tablespoons Olive Oil Can substitute with avocado oil.
1 cup Onion, chopped Can substitute with shallots.
3 cloves Garlic, minced Fresh is best, garlic powder can be used in a pinch.
1 cup Green Chiles (Poblano or Jalapeño), diced Adjust quantity for spice preference.
2 teaspoons Ground Cumin Can be replaced with taco seasoning.
1 teaspoon Dried Oregano Substitute with fresh oregano if available.
1 pound Boneless, Skinless Chicken Breasts Use leftover shredded chicken for convenience.
4 cups Chicken Broth Low-sodium is a good alternative.
to taste Salt Adjust based on broth saltiness.
to taste Ground Black Pepper Can substitute with white pepper.
2 cans White Beans, drained Canned pinto or kidney beans can be used.
1 cup Frozen Corn Use fresh corn in season.
1 cup Heavy Cream or Sour Cream Greek yogurt is a lighter alternative.

For Toppings

to taste Fresh Cilantro Omit if desired.
to taste Lime Wedges For squeezing on top.
1 cup Cheddar Cheese, shredded Can substitute with Monterey Jack.
to taste Tortilla Chips or Strips Use crushed chips for easier serving.

Equipment

Large stockpot

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large stockpot over medium-high heat. Add 1 chopped onion, 3 minced garlic cloves, and 1 cup of diced green chiles. Sauté for 2-3 minutes until the onion is translucent.
Stir in 2 teaspoons of ground cumin and 1 teaspoon of dried oregano, toasting for about 30 seconds.
Incorporate 1 pound of boneless, skinless chicken breasts and pour in 4 cups of chicken broth. Season with salt and pepper to taste. Bring to a simmer, cover, and cook for 12-15 minutes.
Remove the chicken and shred it. Return to the pot and mix well with other ingredients.
Stir in 2 cans of drained white beans and 1 cup of frozen corn. Mash some beans for thickness and cook for an additional 5-7 minutes.
Stir in 1 cup of heavy cream or sour cream, heating gently for 2-3 minutes without boiling.
Serve in bowls, garnished with fresh cilantro, lime juice, shredded cheddar cheese, and tortilla chips or strips.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Use leftover rotisserie chicken to save time. Adjust spice levels to your preference. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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