White Chicken Chili
Flavorful White Chicken Chili is the definition of comfort food. Loaded with hearty ingredients like tender shredded chicken, creamy cannellini beans, spicy diced green chiles, and a rich and velvety broth; this one pot 30-minute dish is sure to be a hit at your family’s table!
Servings: 8 servings
Ingredients
- 2 Tbsp. olive oil
- 1 medium yellow onion; chopped
- 4 cloves garlic; minced
- 2 1/2 cups shredded chicken (rotisserie chicken)
- 1/2 tsp. chili powder
- 1 Tbsp. ground cumin
- 1 1/2 tsp. dried oregano
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups low-sodium chicken broth
- 2 15 oz. cans cannelloni beans (white beans) rinse and drain
- 1 15 oz. can whole kernel corn rinse and drain
- 2 4 oz. cans green chiles
- 1/2 cup cream cheese, milk, cream or non-fat plain Greek yogurt
White Chicken Chilli Toppings (optional)
- sharp cheddar cheese; shredded
- jalapeños; sliced
- lime; sliced
- cilantro; chopped
Instructions
- Heat oil in a large pot over medium-high heat. Add in onion and sauté until tender, about 3 minutes. Add garlic, and cook for an additional minute or until fragrant.
- To the pot, add shredded chicken, cannellini beans, green chilies, and corn.
- Add chili powder, cumin, oregano, onion powder, garlic powder, salt and pepper, and chicken broth to the pot.
- Simmer for 15 minutes, uncovered. Stir in cream cheese, and cook for an additional 5-10 minutes. If your cream cheese is not mixing in use a whisk and vigorously stir.
- Take off the heat. Serve immediately with your favorite toppings and enjoy!
Notes
- Store any leftover white chicken chili in an airtight container for 4 days in the refrigerator or in the freezer up to 3 months.
- You can substitute the shredded chicken for ground chicken or ground turkey, if you prefer.
- Feel free to substitute any other white bean such as navy or great northern in place of cannellini beans.
- If using canned corn, be sure to drain and rinse prior to putting into pot.