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Recipe by:

Sara Crocker

Creamy White Chicken Chili

This White Chicken Chili is a creamy, hearty dish that’s perfect for warming up on chilly days.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ tsp. smoked paprika
  • 1 can (4 oz) diced green chilies
  • 3 cups cooked, shredded chicken (rotisserie chicken works beautifully)
  • 2 cups chicken broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup heavy cream
  • Salt and freshly ground pepper, to taste
  • Fresh cilantro, for garnish
  • Crumbled feta or shredded Monterey Jack cheese, for serving (optional)

Equipment

  • Large Dutch oven or heavy pot

Method
 

  1. In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Once shimmering, add the diced onion. Cook it for about 5 minutes, or until it becomes translucent and aromatic. Next, stir in the minced garlic, cumin, chili powder, and smoked paprika, letting the spices awaken and fill your kitchen with their warm fragrance for another minute.
  2. Toss in the cooked, shredded chicken along with the diced green chilies. Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  3. Fold in the cannellini beans and frozen corn, allowing everything to cook together for about 10 minutes. The chili will thicken up nicely during this time.
  4. Reduce the heat to low and stir in the heavy cream. Season with salt and freshly cracked pepper to taste.
  5. Remove the pot from heat and garnish your chili with fresh cilantro. Serve with crumbled feta or shredded Monterey Jack cheese on top.

Notes

This chili tastes even better the next day, so feel free to make it in advance.