Creamy White Chicken Chili
A comforting and hearty white chicken chili recipe that is quick to make and perfect for a weeknight meal.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (4 ounce) can diced green chilies
- 3 cups shredded cooked chicken
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, extra cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, cumin, oregano, and cayenne pepper (if using) and cook for 1 minute more until fragrant.
- Pour in chicken broth, cannellini beans, and diced green chilies. Bring to a simmer.
- Stir in shredded chicken and cook for 5-10 minutes, or until heated through.
- Reduce heat to low and stir in heavy cream and cilantro. Cook for 2-3 minutes, until heated through but not boiling.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a thicker chili, mash some of the cannellini beans against the side of the pot before adding the cream.
- This chili is excellent for meal planning and can be made ahead of time.
- Consider this a great alternative to traditional red chili, offering a lighter yet satisfying meal.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg