Description
A creamy and flavorful White Chicken Chili made with tender shredded rotisserie chicken, cannellini beans, corn, and a blend of aromatic spices, finished with sour cream and heavy cream for a rich, comforting meal perfect for lunch or dinner.
Ingredients
Units
Scale
Main Ingredients
- 2 tbsp Olive Oil
- 1 Yellow Onion, diced
- 1 Jalapeno, diced
- 1 cup Frozen or fresh corn
- 4-5 Garlic Cloves, minced
- 7 oz Can of Diced Green Chilis
- 2 15.5 oz Cans of Cannellini Beans, rinsed and drained
- 3 cups Shredded Rotisserie Chicken
Spices and Liquids
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Ground Coriander
- 1 tsp Cayenne Pepper
- 3 tsps Chicken Flavored Bouillon + 3 cups Water or 3 cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Sour Cream
- Salt and Pepper to taste
Toppings (Optional)
- Chopped Fresh Cilantro
- Diced Jalapenos
- Monterey Jack Cheese
- Tortilla Strips
Instructions
- Heat and Cook Aromatics: In a large pot, heat the olive oil over medium heat. Add diced onions, jalapenos, and corn. Season with salt and pepper and cook for about 10 minutes until the vegetables soften.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, stirring constantly to avoid burning.
- Add Chicken and Beans: Mix in the shredded rotisserie chicken, rinsed cannellini beans, and all the dried spices (oregano, cumin, smoked paprika, coriander, cayenne pepper). Stir well to combine the flavors.
- Add Liquids and Simmer: Pour in the chicken flavored bouillon dissolved in water or the chicken broth along with the heavy cream. Stir thoroughly and let the chili simmer for about 10 minutes to allow the flavors to meld and the chili to heat through.
- Finish with Sour Cream: Remove the pot from heat and stir in the sour cream to create a creamy texture and rich flavor. Taste and adjust seasoning with salt and pepper as needed.
- Serve with Toppings: Ladle the white chicken chili into bowls and garnish with your choice of toppings like chopped cilantro, jalapenos, Monterey Jack cheese, and tortilla strips. Serve hot and enjoy!
Notes
- Use rotisserie chicken for convenience and added flavor, but cooked shredded chicken breast works too.
- Adjust cayenne pepper to control the heat level. Omit if you prefer a milder chili.
- For a lighter version, substitute heavy cream with half-and-half or omit the sour cream topping.
- Can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
- For gluten-free options, ensure the chicken bouillon and broth are certified gluten-free.
- Serve with cornbread or warm flour tortillas for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 90 mg
