White Chicken Chili
A comforting, creamy chili that brings warmth and flavor perfect for busy weeknights or festive meals.
Ingredients
Base Ingredients
- 1 tablespoon olive oil for gentle browning and flavor
- 1 medium onion, diced adds sweet aromatics
- 3 cloves garlic, minced bright and warming
- 1 to 2 jalapenos, seeded and minced (optional) for a gentle kick
- 1 teaspoon ground cumin earthy backbone
- 1 teaspoon dried oregano adds depth
- 1/2 teaspoon smoked paprika subtle smokiness
- 2 cups cooked chicken, shredded (rotisserie or leftover) lean protein
- 3 cups low-sodium chicken broth the flavorful base
- 2 cans (15-ounce) white beans, drained and rinsed creamy texture and fiber
- 1 cup corn kernels (fresh or frozen) sweet pops of color
- 1 cup sour cream or plain Greek yogurt creamy tang
- 4 ounces cream cheese, softened luxurious body
- 1 unit Juice of lime bright finish
- Salt and black pepper to taste
- Fresh cilantro and sliced avocado for serving bright and silky toppings
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in the garlic and jalapeno; cook for 1 minute until fragrant.
- Add the cumin, oregano, and smoked paprika. Toast spices for 30 seconds to release their aroma.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the shredded chicken, white beans, and corn. Stir to combine and let the pot simmer for 10 minutes.
- Reduce heat to low and whisk in the sour cream and cream cheese until silky.
- Taste and season with salt, pepper, and lime juice.
- Ladle into bowls and garnish with chopped cilantro, avocado slices, and optional shredded cheese or a dollop of Greek yogurt.
Notes
Make-ahead: Prepare the base (without dairy) a day ahead and stir in sour cream and cream cheese right before serving for maximum freshness. Refrigerate: Store leftovers in an airtight container for up to 4 days.