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White Chicken Chili

A comforting and hearty dish combining tender chicken with creamy flavors and spices, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound cooked chicken, shredded Use leftover rotisserie chicken for a quicker option.
  • 1 can white beans, drained and rinsed
  • 1 can diced tomatoes with green chilies
  • 2 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
  • 1 teaspoon chili powder Adjust for extra heat if desired.
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup sour cream
  • 1/2 cup shredded cheese (optional)
  • Fresh cilantro for garnish (optional)

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until soft.
  2. Stir in shredded chicken, white beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
  3. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
  4. Stir in sour cream and cheese (if using) until melted.
  5. Serve hot, garnished with fresh cilantro if desired.

Notes

Serve with cornbread or a side salad for a complete meal. Store cooled chili in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months. Reheat before serving.