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Easy White Chicken Chili

A creamy, slightly spicy chili featuring shredded chicken, tender white beans, and green chiles, perfect for weeknights and cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken is a great shortcut.
  • 1 can white beans, drained and rinsed Cannellini or great northern beans recommended.
  • 1 can diced green chiles Adjust for heat preference.
  • 1 cup chicken broth Low-sodium recommended.
  • 1 cup heavy cream Can substitute with half-and-half or coconut milk.
Spices and Seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
Garnish
  • Chopped cilantro For garnish.

Method
 

Preparation
  1. Heat a large pot over medium heat.
  2. Add shredded chicken, drained white beans, and diced green chiles. Stir to combine.
  3. Pour in the chicken broth and sprinkle in cumin and chili powder. Stir to evenly distribute spices.
Cooking
  1. Bring the mixture to a gentle simmer, and cook for about 10 minutes, stirring occasionally.
  2. Reduce the heat to low and stir in the heavy cream. Heat through for 2-3 minutes without boiling.
  3. Taste and season with salt and freshly ground black pepper as needed.
  4. Serve hot in bowls and garnish with chopped cilantro.

Notes

Use rotisserie chicken for quick prep. For thicker chili, mash some beans. Add lime juice for freshness. Adjust cream quantity based on preference.