Description
This creamy and flavorful White Chicken Chili combines tender shredded rotisserie chicken, cannellini beans, and a blend of spices, simmered with corn, jalapenos, and onions in a rich broth enhanced by heavy cream and sour cream. Perfect for a comforting meal that delivers a delightful balance of heat and creaminess, garnished with fresh cilantro, cheese, and crunchy tortilla strips.
Ingredients
Units
Scale
Base 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 Can 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 of Water OR 3 Cups of Chicken Broth
- 1 cup Heavy Cream
- 1 cup Sour Cream
- Salt and Pepper to taste
Toppings
- Chopped fresh cilantro
- Diced jalapenos
- Monterey Jack cheese
- Tortilla strips
Instructions
- Heat Oil and Cook Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, jalapenos, and corn. Season with salt and pepper and cook for about 10 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute more until the garlic becomes fragrant but not browned.
- Add Chicken, Beans, and Spices: Stir in the shredded rotisserie chicken, rinsed cannellini beans, and all the spices—dried oregano, cumin, smoked paprika, ground coriander, and cayenne pepper. Mix well to combine all the flavors.
- Add Broth and Cream: Pour in the chicken bouillon dissolved in 3 cups of water or use 3 cups of chicken broth instead. Then add the heavy cream and mix everything thoroughly. Let the mixture simmer gently for about 10 minutes to let the flavors meld together.
- Finish with Sour Cream: Turn off the heat and stir in the sour cream to give the chili a creamy texture and rich flavor. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve and Garnish: Ladle the chili into bowls and top with your choice of chopped fresh cilantro, diced jalapenos, Monterey Jack cheese, and crunchy tortilla strips. Serve hot and enjoy!
Notes
- Use rotisserie chicken for convenience and great flavor. You can also cook and shred chicken breasts if preferred.
- Adjust the amount of jalapeno and cayenne pepper to control the chili’s spiciness to your liking.
- For a dairy-free version, substitute heavy cream and sour cream with coconut cream or a plant-based alternative.
- Simmering the chili allows the flavors to develop fully; avoid boiling to keep the cream from curdling.
- Leftovers store well in the refrigerator up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
