Description
A creamy and flavorful White Chicken Chili recipe featuring tender shredded rotisserie chicken, cannellini beans, corn, and a blend of aromatic spices, topped with fresh garnishes for a comforting meal perfect for chilly days.
Ingredients
Units
Scale
Main Ingredients
- 2 tbsp Olive Oil
- 1 Yellow Onion, diced
- 1 Jalapeno, diced
- 1 cup Frozen or Fresh Corn
- 4-5 Garlic Cloves, minced
- 7 oz Can of Diced Green Chilis
- 2 15.5 oz Cans of Cannellini Beans, rinsed and drained
- 3 cups Shredded Rotisserie Chicken
- 1 tsp Dried Oregano
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Ground Coriander
- 1 tsp Cayenne Pepper
- 3 tsps Chicken Flavored Bouillon or 3 cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Sour Cream
- Salt and Pepper to taste
Toppings (Optional)
- Chopped fresh cilantro
- Diced jalapenos
- Monterey Jack cheese
- Tortilla strips
Instructions
- Heat the aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion, diced jalapeno, and corn. Season with salt and pepper, then cook for about 10 minutes until the vegetables soften.
- Add garlic: Stir in the minced garlic cloves and cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Combine main ingredients: Add the shredded rotisserie chicken, rinsed and drained cannellini beans, and diced green chilis to the pot. Mix in the dried oregano, cumin, smoked paprika, ground coriander, and cayenne pepper, ensuring everything is well combined.
- Add liquids and simmer: Pour in the chicken-flavored bouillon dissolved in 3 cups of water or directly add 3 cups of chicken broth. Stir in the heavy cream. Bring the mixture to a gentle simmer and cook for 10 minutes to allow flavors to meld.
- Finish with sour cream: Turn off the heat and stir in the sour cream for a rich and creamy texture. Adjust seasoning with salt and pepper to taste.
- Serve and garnish: Ladle the chili into bowls and top with desired garnishes such as chopped fresh cilantro, jalapenos, Monterey Jack cheese, and tortilla strips. Serve hot and enjoy.
Notes
- Use rotisserie chicken for ease and added flavor, but cooked shredded chicken breast can be substituted.
- Adjust cayenne pepper to control the heat level according to preference.
- For a lighter version, substitute heavy cream and sour cream with Greek yogurt or light cream.
- Beans can be swapped with white kidney beans or great northern beans as alternatives.
- If you prefer less spice, remove the jalapeno or use fewer.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 90 mg
