Easy White Chicken Chili
This White Chicken Chili gets its creamy texture from sour cream and heavy cream, with green chile and jalapeño adding a kick. Ready in about 35 minutes!
Servings: 8 people
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups & spoons
- Colander
- Wooden spoon or silicone spatula
- Ladle
Ingredients
- 1 lb chicken cooked and shredded
- 2 Tablespoons olive oil
- 1 large yellow onion diced
- 2 cloves garlic minced
- 5 cups chicken broth
- 2 (15 oz) cans Great Northern beans drained and rinsed
- 1 cup frozen corn
- 2 (4 oz) cans green chiles drained
- 1 large jalapeño deseeded and diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ¼ cup cilantro chopped
- ½ cup sour cream
- ½ cup heavy whipping cream
Garnishes:
- Extra chopped cilantro optional
- Shredded cheddar cheese optional
- Lime wedges optional
Instructions
- Add the olive oil, diced onion, minced garlic, and diced jalapeño to a large pot or Dutch oven set over medium-high heat. Saute the mixture until the onion becomes translucent.2 Tablespoons olive oil, 1 large yellow onion, 2 cloves garlic, 1 large jalapeño
- Add the cooked shredded chicken, salt, pepper, cumin, oregano, and chili powder to the pot. Cook the chicken and spices for 1-2 minutes.1 lb chicken, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon chili powder
- Stir in the chicken broth, drained Great Northern beans, frozen corn, drained green chiles, and chopped cilantro.5 cups chicken broth, 2 (15 oz) cans Great Northern beans, 1 cup frozen corn, 2 (4 oz) cans green chiles, ¼ cup cilantro
- Reduce the heat to low and simmer uncovered for 20 minutes.
- Remove the pot from the stove. Stir the sour cream and heavy whipping cream into the warm chili until fully combined and smooth.½ cup sour cream, ½ cup heavy whipping cream
- Ladle the chili into bowls and garnish with extra chopped cilantro, shredded cheddar cheese, and lime wedges.Extra chopped cilantro, Shredded cheddar cheese, Lime wedges
Notes
Storage Instructions:
- Refrigerator: Cool the chili, transfer it to an airtight container, and refrigerate for up to 4 days.
- Freezer: Freeze the soup base without the dairy for up to 3 months. Dairy separates when thawed. Thaw overnight in the refrigerator, reheat on the stove, and stir in the sour cream and heavy cream right before serving.
- Reheating: Warm the chili in a saucepan over medium-low heat, stirring frequently until heated through. Add a splash of broth if the soup thickens.
- Make Ahead: Simmer the base up to 24 hours in advance and refrigerate without the dairy. Reheat thoroughly on the stove and stir in the creams just before eating.
Nutrition
Serving: 1.5cups | Calories: 359kcal | Carbohydrates: 32g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 1026mg | Potassium: 642mg | Fiber: 7g | Sugar: 2g | Vitamin A: 551IU | Vitamin C: 15mg | Calcium: 116mg | Iron: 3mg