Description
This creamy White Chicken Chili is hearty and comforting, loaded with shredded chicken, white beans, and sweet corn. Perfect for chilly nights!
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- Salt & black pepper to taste
- 2 cups cooked shredded chicken
- 2 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- ½ cup cream cheese, softened
- ½ cup heavy cream (or half-and-half)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until softened.
- Stir in garlic, green chiles, cumin, chili powder, oregano, salt, and pepper. Cook 1–2 minutes until fragrant.
- Add shredded chicken, chicken broth, white beans, and corn. Stir well, bring to a simmer, and cook about 10 minutes.
- Reduce heat to low. Stir in cream cheese until melted and smooth.
- Add heavy cream and simmer 5 more minutes, stirring occasionally, until creamy and thickened.
- Serve topped with shredded cheese, cilantro, lime wedges, and jalapeño slices if desired.
Notes
- Optional: add jalapeños for extra heat.
- Use coconut milk for a dairy-free version.