Easy White Chicken Chili
A creamy, flavorful, and hearty dish packed with tender chicken, white beans, and spices, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 pound cooked, shredded chicken Rotisserie chicken works well.
- 2 cans (15 oz each) white beans (cannellini or great northern)
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder Adjust for heat level.
- 4 cups chicken broth (low-sodium) Best for flavor.
- 1 cup sour cream
- Salt and pepper, to taste
Optional Toppings
- cilantro Fresh is best.
- tortilla strips
- avocado Diced.
- shredded cheese To taste.
Instructions
Cooking Steps
- In a large pot over medium heat, add a splash of olive oil. Once heated, add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic, cumin, chili powder, salt, and pepper. Cook for an additional minute until fragrant.
- Add shredded chicken, white beans, diced green chilies, and chicken broth to the pot. Stir to combine everything evenly.
- Bring the mixture to a simmer. Reduce heat and let it cook for about 15 minutes, allowing the flavors to meld together.
- Remove the pot from heat and stir in the sour cream until well incorporated.
- Ladle the chili into bowls, topping with your favorite garnishes. Enjoy!
Notes
Pairs well with crusty bread or garlic rolls. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. To reheat, thaw overnight and warm on low in a pot, stirring as needed.