Description
A comforting and creamy white chicken chili that’s easy to prepare, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1–2 jalapeños, diced (optional)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot over medium heat, sauté the onion and garlic until soft (3-5 minutes).
- Add the shredded chicken, white beans, corn, chicken broth, heavy cream, jalapeños (if using), cumin, chili powder, salt, and pepper. Stir well.
- Bring to a simmer, watching to avoid boiling too vigorously.
- Cook for about 20-30 minutes, stirring occasionally until heated through.
- Serve hot, garnished with fresh cilantro.
Notes
For a lighter option, substitute half-and-half for heavy cream. You can also modify the spice level with the amount of jalapeños used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg
Keywords: chicken chili, creamy chili, comforting meals, quick dinner, gluten-free