White Chicken Chili Recipe!

🥣 White Chicken Chili

Ingredients

• 2 tablespoons olive oil or butter

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 cups cooked shredded chicken (rotisserie works great!)

• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

• 1 can (4 oz) diced green chilies

• 1 cup corn kernels (fresh, canned, or frozen)

• 4 cups chicken broth

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon dried oregano

• ½ teaspoon paprika

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ½ cup cream cheese (softened)

• ½ cup heavy cream or half-and-half

• Juice of ½ lime

• Fresh cilantro and shredded cheese for garnish

🔪 Instructions

1. Sauté Aromatics

   • Heat olive oil in a large pot over medium heat.

   • Add chopped onion and sauté for 3–4 minutes until translucent.

   • Stir in minced garlic and cook another 30 seconds until fragrant.

2. Add Chicken & Spices

   • Stir in shredded chicken, cumin, chili powder, oregano, paprika, salt, and pepper.

   • Cook for 1–2 minutes to coat the chicken with the spices.

3. Add Beans, Corn, and Broth

   • Pour in the beans, green chilies, corn, and chicken broth.

   • Stir and bring to a gentle boil.

4. Simmer

   • Reduce heat to low and simmer for 20 minutes, uncovered, stirring occasionally.

5. Make It Creamy

   • Add cream cheese and heavy cream. Stir until the cream cheese melts and the chili turns thick and creamy.

   • Simmer another 5–10 minutes. Add lime juice before serving.

6. Serve

   • Ladle into bowls and top with cilantro, shredded cheese, and a squeeze of lime.

   • Optional: add tortilla chips or jalapeño slices for crunch and heat.

🍽️ Serving Ideas

• Serve with cornbread, crusty bread, or warm tortillas.

• Great topped with avocado slices, sour cream, or hot sauce if you like it spicy.

❓Q&A

Q: Can I make this in a slow cooker?
A: Yes! Add everything except the cream cheese and cream to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cream cheese and cream in the last 30 minutes.

Q: Can I use rotisserie chicken?
A: Absolutely — it’s the easiest option! Just shred and toss it in at the start of simmering.

Q: How can I make it thicker?
A: Mash some of the beans in the pot or stir in a spoonful of cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).

Q: Can I make it dairy-free?
A: Yes! Replace cream cheese and cream with coconut milk or cashew cream.

Q: How long does it keep?
A: Store in the fridge up to 4 days or freeze for up to 3 months. It reheats beautifully!