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–+ servings

White Chicken Chili

A creamy and mildly spiced white chicken chili, perfect for weeknights and quick meals with the family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, shredded (rotisserie or leftover roast chicken works well) Using cooked chicken cuts prep time.
  • 1 can white kidney beans (cannellini), rinsed and drained You can substitute navy beans if desired.
  • 1 can corn, drained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream For a lighter version, substitute with half-and-half or whole milk.
  • 1 tsp ground cumin Toast briefly in the pan for more aroma.
  • 1 tsp chili powder
  • to taste Salt and pepper
Optional Toppings
  • to taste Fresh cilantro Adds freshness before serving.
  • to taste Sour cream
  • to taste Shredded cheese

Method
 

Cooking
  1. Heat a splash of oil in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 4–5 minutes.
  3. Add the minced garlic and cook for 30–45 seconds until fragrant.
  4. Stir in the shredded chicken, drained white beans, and drained corn. Mix to combine.
  5. Pour in the chicken broth. Add the ground cumin and chili powder, and stir to distribute.
  6. Bring the mixture to a gentle simmer. Cook for about 10 minutes so the flavors meld and everything heats through.
  7. Reduce heat to low and stir in the heavy cream; warm gently and do not let boil.
  8. Taste and season with salt and pepper. Serve hot with optional toppings.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 6gSugar: 3g

Notes

Store leftovers in airtight containers in the refrigerator for 3–4 days or freeze for up to 3 months. Reheat gently with added broth if needed.

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