Creamy White Chili with Chicken
A creamy and flavorful twist on traditional chili, packed with protein and perfect for cozy nights.
Ingredients
Main Ingredients
- 1 pound rotisserie chicken, shredded Using rotisserie chicken saves time.
- 1 medium onion, chopped
- 1.5 teaspoons garlic powder
- 1 tablespoon olive oil
- 2 cans (15-ounce) Great Northern beans, drained and rinsed
- 14.5 ounces chicken broth
- 2 cans (4-ounce) diced green chiles
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon pepper
- 0.25 teaspoon cayenne pepper Adjust for spiciness.
- 1 cup sour cream Stir in off heat to prevent curdling.
- 0.5 cup heavy whipping cream Stir in off heat to prevent curdling.
Instructions
Cooking
- In a large saucepan, sauté the onion with olive oil until translucent.
- Add garlic powder, shredded chicken, beans, broth, green chiles, and the seasonings.
- Bring to a boil, then reduce heat and simmer for about 30 minutes, uncovered.
- Remove from heat and stir in sour cream and heavy cream.
- Serve with optional toppings like shredded cheese, tortilla chips, green onions, lime wedges, or sliced jalapeños.
Notes
This dish can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat after thawing. Adjust spices according to your taste.