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White Chicken Chili

A hearty yet light white chicken chili, featuring creamy textures and a burst of flavor from green chiles and lime, perfect for cozy nights.
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Temps de préparation 15 minutes
Temps de cuisson 25 minutes
Temps total 40 minutes
Portions: 6 servings
Type de plat: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingrédients
  

Base Ingredients
  • 1 tablespoon Olive oil Or butter for richness
  • 1 medium Onion, chopped For savory base
  • 2 cloves Garlic, minced For flavor
  • 1 medium Jalapeño, chopped Remove seeds for mild heat
  • 1 teaspoon Ground cumin For flavor
  • 1 teaspoon Oregano Adds depth
  • 1 teaspoon Chili powder For warmth
  • 4 cups Chicken broth Low sodium preferred
  • 1 can Green chiles Mild or hot based on preference
  • 2 cups White beans (cannellini or Great Northern) Mash some to thicken the broth
  • 2 cups Corn Frozen is ideal
  • 2 cups Cooked chicken, shredded (like rotisserie) Use leftover or poached chicken
  • 4 ounces Cream cheese For creaminess, optional
  • 1 tablespoon Lime juice For brightness
  • 1 bunch Cilantro, chopped For garnish if desired
  • to taste Salt Season gradually
  • to taste Black pepper

Method
 

Cooking
  1. Warm olive oil in a heavy pot over medium heat. Sauté onion and jalapeño with a pinch of salt until soft and lightly golden, about 5 to 7 minutes. Stir in garlic for 30 seconds.
  2. Add cumin, oregano, and chili powder. Stir for 30 to 60 seconds until fragrant.
  3. Pour in chicken broth and add green chiles. Scrape the bottom of the pot to lift any browned bits.
  4. Stir in white beans and corn. Mash a half cup of beans in a bowl with a fork and whisk that into the pot to thicken the broth.
  5. Add cooked, shredded chicken. Use rotisserie chicken for faster preparation.
  6. Simmer for 10 to 15 minutes until heated through.
  7. Lower the heat and stir in cream cheese (or other creamy element). Start with a small amount, taste, and add more if desired.
  8. Finish with lime juice, fresh cilantro, and black pepper. Adjust salt to taste right at the end.

Notes

Leftovers reheat well for up to 4 days. For food safety, make sure cooked chicken hits 165°F before serving. White chicken chili can be frozen for up to 3 months, hold back on dairy until reheating for best texture.