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Award Winning White Chicken Chili

A delightful and creamy chili that warms you up with its flavorful blend of spices, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes and green chilies Adjust the spiciness by using mild or spicy green chilies.
  • 1 cup chicken broth Substitute with vegetable broth for a vegetarian version.
  • 1 cup heavy cream For a thicker chili, add more heavy cream.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, for garnish Add just before serving.

Method
 

Cooking
  1. In a slow cooker, stovetop, or instant pot, combine the cooked chicken, white beans, diced tomatoes and green chilies, chicken broth, diced onion, minced garlic, cumin, chili powder, salt, and pepper.
  2. Stir to mix well.
  3. If using a slow cooker, cook on low for 4-6 hours.
  4. If using the stovetop, bring to a boil and then simmer for 20-30 minutes.
  5. If using an instant pot, seal and cook on high pressure for 10 minutes.
  6. Once cooked, stir in the heavy cream and heat through. Adjust seasoning as needed.
Serving
  1. Serve hot in bowls with garnishes of fresh cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Fresh lime juice adds a nice brightness just before serving.