White Chicken Chili
A delightful and comforting dish combining tender chicken, creamy white beans, and zesty spices, perfect for busy weeknights.
Ingredients
Main ingredients
- 2 cups cooked, shredded chicken You can use leftover rotisserie chicken.
- 1 can white beans (cannellini or great northern), drained and rinsed
- 1 cup chicken broth Adjust to thicken or thin the chili.
- 1 can diced green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 cup corn (optional) Add for sweetness and texture.
For garnish and serving
- Fresh cilantro For garnish.
- Sour cream For serving (optional).
- Shredded cheese For serving (optional).
Instructions
Preparation
- In a large pot over medium heat, sauté the onion and garlic until soft.
Cooking
- Add the cooked chicken, white beans, chicken broth, green chilies, corn (if using), and the spices.
- Bring to a simmer and cook for 20-30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
Serving
- Serve hot in bowls, garnished with cilantro, and top with sour cream and shredded cheese if desired.
Notes
Let the chili cool completely before storing in an airtight container. Refrigerate for up to 3-4 days or freeze for 2-3 months. To reheat, warm it on the stove or in the microwave. Consider adding lime juice, jalapeños, or hot sauce for extra flavor.