Creamy White Chicken Chili
Hot and creamy White Chicken Chili is packed with tender white beans, juicy chicken, and tons of flavor! It makes a hearty dinner that is sure to keep you warm and full. Since this recipe uses pre-cooked rotisserie chicken, this quick and easy recipe is done cooking in under 30 minutes and it's all made in one pot!
Servings: 6
Calories: 406kcal
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion small dice
- 4 large garlic cloves minced
- 1 1/4 cups low sodium chicken broth more if needed
- 7 ounce can green chilies
- 1 medium fresh jalapeno minced
- 1 tablespoon granulated chicken bouillon
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can corn drained
- 1 can cream corn
- 3 cans great northern beans
- 2-3 cups rotisserie chicken skin and bones removed, shredded
- 4 ounce cream cheese full fat, block
- 2 tablespoons fresh cilantro finely minced, optional
- 1 large lime
- optional garnish: tortilla chips or strips, diced avocado, shredded cheese, sliced jalapeños, more lime juice, sour cream, green onions, lime wedges, diced onion, or crackers.
Instructions
- In a large stock pot, add oil over medium heat. As soon as oil is hot, add finely diced onion and sauté for 5 minutes until soft. Add garlic and sauté for one minute longer.
- Next, pour in the broth, can of chilis, diced jalapeño, cumin, chili powder, smoked paprika, dried oregano, bouillon, salt and pepper. Bring up to a boil then drop the heat to medium low and cook for 10 minutes.
- While chili is cooking, drain and rinse all three cans of white beans using a fine mesh strainer. Pull out about a cup of beans and smash with the back of a fork.
- Bump the temperature up to medium-high heat and stir in the cream corn, whole corn, all of the beans, cream cheese, and shredded chicken. Add more broth if it needs to be thinned. Cook for 5-10 more minutes until hot. Pull off the heat and mix in the chopped cilantro.
- Serve chili with a squeeze of lime and desired toppings.
Notes
- Your favorite corn. Use a can of fiesta corn instead of regular corn. You can also use frozen corn or fresh corn removed from the cob.
- Make it spicier. Even with the chili powder and jalapeño, this is not a spicy chili. If you want to add more heat add red pepper flakes, use a spicier pepper, or add your favorite hot sauce.
- Thin it out. If you would like a more watery chili, add a little more broth or water than what I have listed.
Nutrition
Calories: 406kcal | Carbohydrates: 35g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 1087mg | Potassium: 421mg | Fiber: 4g | Sugar: 7g | Vitamin A: 794IU | Vitamin C: 23mg | Calcium: 56mg | Iron: 2mg