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Creamy White Chicken Chili

A cozy, uncomplicated white chicken chili that's perfect for chilly evenings and potlucks, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, shredded (rotisserie chicken is an easy shortcut)
  • 1 can white beans, drained and rinsed (cannellini or great northern)
  • 1 can corn, drained (sweet corn or fire-roasted for extra flavor)
  • 1 onion diced (yellow or white)
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low-sodium recommended)
  • 1 cup heavy cream or sour cream Use sour cream for a tangier finish; temper to avoid curdling.
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste Salt and pepper
  • for garnish Chopped cilantro

Method
 

Preparation
  1. Heat a large pot over medium heat with 1–2 tablespoons of oil. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic and cook for 30–60 seconds until fragrant.
  3. Add the shredded chicken, drained white beans, and drained corn to the pot. Sprinkle in the cumin and chili powder; toss to coat the ingredients.
Cooking
  1. Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce heat and simmer uncovered for 15 minutes so flavors blend and the broth reduces slightly.
  2. Remove the pot from heat and stir in the heavy cream or sour cream until fully incorporated.
  3. Taste and season with salt and pepper as needed. If the chili seems too thin, simmer a few minutes more; if too thick, add more broth.
  4. Ladle into bowls and garnish with chopped cilantro. Serve hot with lime wedges, tortilla chips, or cornbread as desired.

Notes

For storage, cool chili to room temperature and store in an airtight container for 3–4 days in the refrigerator or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.