Description
A creamy and comforting white chicken chili that combines shredded chicken, white beans, and green chiles for a quick weeknight dinner.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 can white beans (e.g., cannellini or great northern), drained and rinsed
- 1 can diced green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat a large pot over medium heat and add a splash of oil or a knob of butter. Sauté the chopped onion until translucent, about 5–6 minutes.
- Add the minced garlic and cook, stirring, for about 1 minute until fragrant.
- Stir in the shredded chicken, drained white beans, and the can of diced green chilies.
- Pour in the chicken broth, then add cumin, chili powder, and salt and pepper to taste.
- Bring the pot to a gentle simmer, then let it cook uncovered for about 15 minutes.
- Reduce heat to low and stir in the heavy cream or half-and-half; heat through but do not boil.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if using.
Notes
To make a lighter version, consider using low-fat milk or half-and-half and omit added oil. Freeze without cream for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg