40-Minute White Chicken Chili
A quick and flavorful white chili featuring shredded chicken, white beans, and a creamy broth, perfect for family gatherings or a cozy meal.
Ingredients
Main Ingredients
- 1 lb cooked, shredded chicken (preferably grilled or rotisserie)
- 2 cans 15 oz white beans (like cannellini or great northern, drained and rinsed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can 4 oz diced green chilies
- 4 cups chicken broth (ensure it’s halal)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1/2 tsp salt (to taste)
- 1 cup heavy cream (can substitute with coconut cream)
- 1 tbsp olive oil
Optional Toppings
- diced avocado
- fresh cilantro
- shredded cheese
- sour cream
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onions and cook until they become translucent (about 4-5 minutes). Toss in the minced garlic and stir for another minute until fragrant.
- Sprinkle the cumin, coriander, and chili powder into the pot. Give it a good stir to coat the onions and garlic in the spices.
- Stir in the shredded chicken and drained beans, making sure they’re evenly mixed with the sautéed aromatics.
- Gradually add the chicken broth, mixing to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Stir in the can of diced green chilies. Let the chili cook for about 20 minutes, allowing the flavors to meld together.
- Slowly stir in the heavy cream, letting it warm through but not boil. Taste and adjust the seasoning with salt if necessary.
- Remove from heat and serve hot in bowls with your choice of toppings. Enjoy the hearty, creamy warmth of your homemade chili!
Notes
For a spice kick, add some diced jalapeños or cayenne pepper. Substitute shredded chicken with bell peppers or mushrooms for a vegetarian option. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.