Creamy White Chicken Chili
A comforting and flavorful white chicken chili, perfect for a chilly evening. This recipe is easy to make and packed with delicious ingredients.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 large Onion chopped
- 2 cloves Garlic minced
- 1 Green bell pepper chopped
- 4 ounces Diced green chilies can, undrained
- 1 teaspoon Ground cumin
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Cayenne pepper optional
- 2 cups Chicken broth
- 15 ounces White beans can, rinsed and drained (cannellini or great northern)
- 15 ounces Corn can, drained
- 1.5 cups Cooked chicken shredded or diced
- 1 cup Heavy cream or coconut milk (for a vegan option)
- to taste Salt and pepper
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and green bell pepper and cook for another 3-5 minutes, until slightly tender.
- Stir in the green chilies, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, to toast the spices.
- Pour in the chicken broth and bring to a simmer. Add the white beans and corn.
- Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
- Stir in the shredded chicken and heavy cream (or coconut milk). Season with salt and pepper to taste.
- Simmer for another 5-10 minutes, or until heated through and the flavors have combined. Do not boil.
- Serve hot, topped with your favorite chili toppings such as shredded cheese, sour cream, avocado, cilantro, or tortilla chips.
Notes
For a spicier chili, add more cayenne pepper or a few dashes of your favorite hot sauce. Leftovers can be stored in the refrigerator for up to 3 days.