Description
A creamy, smoky, and comforting white chicken chili that comes together quickly on the stovetop, perfect for weeknight dinners or casual gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 cup sweet corn
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- Olive oil or butter for sautéing
- Chopped cilantro for garnish
- Lime wedges for garnish
Instructions
- Heat 1–2 tablespoons olive oil or butter in a Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for 30–60 seconds, until fragrant.
- Stir in shredded chicken, white beans, green chiles, and corn. Mix to combine and heat through.
- Pour in chicken broth, then add cumin, chili powder, salt, and pepper. Stir and bring to a gentle simmer.
- Reduce heat to low and let simmer uncovered for 10–12 minutes, stirring occasionally.
- Optional: Stir in heavy cream and warm for another 4–5 minutes; do not boil.
- Ladle into bowls and garnish with cilantro and lime wedges. Serve hot.
Notes
This chili is adaptable; you can swap beans or adjust spice levels. For a dairy-free option, skip cream or use canned coconut milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American