Description
This creamy and flavorful White Chicken Chili combines tender shredded chicken, cannellini beans, and a blend of spices in a rich broth made with heavy cream and sour cream. Enhanced with fresh veggies like corn, jalapenos, and onions, this comforting dish is perfect for a cozy dinner and can be customized with a variety of toppings such as cilantro, cheese, and tortilla strips.
Ingredients
Units
Scale
Base Ingredients
- 2 tbsp Olive Oil
- 1 Yellow Onion, diced
- 1 Jalapeno, diced
- 1 cup Frozen or fresh corn
- 4-5 Garlic cloves, minced
- 7 oz can of diced green chilis
- 2 (15.5 oz) cans of Cannellini beans, rinsed and drained
- 3 cups shredded rotisserie chicken
Spices and Broth
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 3 tsps chicken flavored bouillon + 3 cups water OR 3 cups chicken broth
Dairy
- 1 cup heavy cream
- 1 cup sour cream
Seasoning and Toppings
- Salt and pepper to taste
- Toppings such as chopped fresh cilantro, jalapenos, Monterey Jack cheese, tortilla strips, etc.
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add diced onions, jalapenos, and corn, seasoning with salt and pepper. Cook for about 10 minutes until the onions are softened and the vegetables are fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, until the garlic becomes fragrant but not browned.
- Combine Main Ingredients: Add the shredded chicken, rinsed cannellini beans, diced green chilis, and all the dried spices (oregano, cumin, smoked paprika, coriander, and cayenne). Mix everything together thoroughly to evenly distribute the spices.
- Add Liquids and Simmer: Pour in the chicken flavored bouillon mixed with water or the chicken broth, along with the heavy cream. Stir well and bring the mixture to a simmer. Let it cook for about 10 minutes so that all the flavors meld together.
- Finish with Sour Cream: Turn off the heat and stir in the sour cream to create a creamy texture and rich flavor. Taste the chili and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the chili into bowls and top with your choice of fresh cilantro, sliced jalapenos, shredded Monterey Jack cheese, tortilla strips, or other preferred garnishes. Serve hot and enjoy!
Notes
- Use rotisserie chicken for quick prep or leftover cooked chicken to save time.
- The chili gets better when allowed to rest for a few hours or overnight, as the flavors intensify.
- Adjust the cayenne pepper quantity if you prefer a milder or spicier chili.
- For a lighter version, substitute heavy cream with half-and-half or omit the sour cream topping.
- If using fresh corn, cut kernels off about one ear; frozen corn can be added directly from the freezer.
