White Chicken Chili
A creamy and flavorful white chicken chili that warms the soul, loaded with wholesome ingredients and perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, chopped Adds flavor
- 3 cloves garlic, minced Enhances aroma
- 1 pound cooked chicken breast, shredded Can substitute with rotisserie chicken
- 2 cans (15 oz each) cannellini beans, drained and rinsed Base of the chili
- 4 cups chicken broth For the chili base
- 1 can (4 oz) diced green chilies Adjust spiciness as desired
- 1 teaspoon cumin For flavor
- 1 teaspoon paprika For flavor
- to taste Salt and pepper Adjust to preference
Optional Toppings
- to taste sour cream For garnish
- to taste cilantro For garnish
- to taste lime wedges For garnish
- to taste avocado For garnish
Instructions
Preparation
- In a large pot over medium heat, warm the olive oil.
- Add the chopped onion and cook until translucent, around 3-4 minutes.
- Stir in the minced garlic, cumin, and paprika. Cook for about 1 minute until fragrant.
- Add the shredded chicken and drained cannellini beans to the pot, stirring to combine.
- Add the chicken broth and diced green chilies. Stir everything well and bring to a boil.
- Reduce the heat and let the chili simmer for about 15 minutes, allowing the flavors to meld.
- Taste and season with salt and pepper as desired.
- Ladle into bowls and garnish with your favorite toppings. Enjoy!
Notes
For a thicker consistency, puree a portion of the chili and stir it back in. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.