Description
A cozy, comforting White Chicken Chili perfect for chilly evenings and weeknight meals, featuring warm spices and creamy texture.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne (optional, to taste)
- 3 cups cooked, shredded chicken
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 cup frozen corn kernels
- 4 ounces cream cheese, softened
- 1 cup light sour cream or plain yogurt
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- Juice of 1 lime
- Optional garnishes: sliced avocado, shredded cheese, tortilla strips, jalapeño slices, and a dollop of sour cream
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic, cumin, oregano, chili powder, and cayenne; cook for 30 seconds until fragrant.
- Add liquids and beans: Pour in chicken broth, add the white beans and corn, and bring the pot to a gentle simmer.
- Add chicken and simmer: Stir in the shredded chicken. Let the chili simmer on low for 15–20 minutes so flavors meld.
- Make it creamy: Reduce heat to low and whisk in the softened cream cheese until smooth. Stir in sour cream (or yogurt) and lime juice. Heat through but do not boil to prevent curdling.
- Season and finish: Taste and adjust salt and pepper. Stir in chopped cilantro. Serve hot with optional garnishes.
Notes
For hands-off cooking, use a slow cooker by browning the onions and spices first, then transfer all ingredients for 3–4 hours on low. Adjust spice levels to suit your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican