White Chicken Chili
Hey there, chili lovers! Get ready to warm up with a big bowl of White Chicken Chili. This creamy, flavorful dish is packed with tender chicken, zesty beans, and just the right amount of spice. Whether you’re enjoying it on a chilly evening or serving it up at your next gathering, this recipe is sure to be a hit!
Ingredients
- 1 lb cooked shredded chicken (substitute: rotisserie chicken or turkey)
- 1 can 15 oz white beans, drained and rinsed (substitute: navy beans or cannellini beans)
- 1 cup corn can use frozen or canned, drained
- 1 small onion diced
- 2 cloves garlic minced
- 2 cans 4 oz diced green chilies
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder more if you like it spicy!
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream substitute: half-and-half or non-dairy creamer
- Salt and pepper to taste
- Lime wedges and cilantro for garnish
Instructions
- Heat Up the Pot: In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the diced onions and sauté until they're soft and translucent.
- Garlic Time! Toss in the minced garlic and stir for about a minute until it's fragrant. This step is crucial because garlic adds tons of flavor!
- Add the Chicken: Throw in that shredded chicken and mix it all up nicely with the onions and garlic.
- Spice Things Up: Stir in the cumin, oregano, and chili powder. Let those spices mingle for another minute.
- Beans and Corn: Now, add the white beans and corn to the pot, followed by the diced green chilies. It’s all coming together!
- Broth, Please: Pour in the chicken broth, bringing everything to a gentle simmer. Season it with salt and pepper.
- Let It Cook: Allow the chili to simmer for about 20-25 minutes. This is where the magic happens as all those flavors release and combine.
- Make It Creamy: Slowly pour in the heavy cream and mix well. Let it simmer for an additional 5 minutes.
- Garnish and Serve! Ladle your glorious chili into bowls and garnish with lime wedges and chopped cilantro. Enjoy!