Easy Creamy White Chicken Chili
White Chicken Chili is easy, creamy, hearty, and ready in under 30 minutes! Shredded rotisserie chicken, cannellini beans, and green chiles simmer in a flavorful broth enriched with sour cream and cream, making it a comforting one-pot meal perfect for cool nights.
Servings: 6
Calories: 250kcal
Equipment
- Dutch Oven
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 ½ cups finely chopped onion (1 medium onion)
- 1 jalapeño pepper, seeded and finely chopped
- 3 cloves garlic, minced
- 1 ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon paprika
- 1 (4-ounce) can diced green chiles, mild or medium
- 3 cups (12 ounces) rotisserie chicken, shredded (See Tip 1)
- 2 (15-ounce) cans Cannellini Beans, rinsed and drained
- 3 cups (24 ounces) low-sodium chicken broth
- 1 Tablespoon Cornstarch mixed with 2 Tablespoons water for thickening
- ½ cup (4 ounces) sour cream (See Tip 2)
- ¼ cup (2 ounces) heavy cream (See Tip 3)
- Salt and black pepper to taste (See Tip 4) to taste (I used ¾ teaspoon salt and ½ teaspoon pepper)
Instructions
- Heat the olive oil and butter in a Dutch oven over medium heat. Add the onion and jalapeño; cook until softened, about 5 minutes. Stir in the garlic, cumin, oregano, and paprika. Cook 30 seconds until fragrant.
- Add the diced green chiles, shredded chicken, beans, and chicken broth. Stir to combine.
- Reduce the heat to medium-low and simmer for 15–20 minutes, allowing the flavors to develop.
- In a small bowl, whisk together the cornstarch and water. Add the sour cream and heavy cream. Whisk until smooth.
- Add the cornstarch/cream mixture. Simmer for 5 minutes, until the sauce has thickened and become creamy.
- Season with salt and pepper to taste.
- Serve and arnish with cheese, scallions, and sour cream.
- Yield: 6 servings (See Tip 5)
Video
Notes
- May substitute leftover cooked chicken for the rotisserie chicken.
- I used light sour cream.
- May use half-and-half in place of the heavy cream.
- I used ¾ teaspoon of salt and ½ teaspoon of black pepper. The rotisserie chicken tends to be a bit salty, so use additional salt sparingly.
- Leftovers are delicious. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently over medium-low heat, adding a splash of cream.
Nutrition
Calories: 250kcal | Carbohydrates: 10g | Protein: 25g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 297mg | Potassium: 475mg | Fiber: 1g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 1mg
