Description
This hearty White Chicken Chili features tender shredded rotisserie chicken simmered with cannellini beans, corn, and a blend of spices in a creamy broth made from chicken broth, heavy cream, and sour cream. It’s a flavorful and comforting dish perfect for chilly days, garnished with fresh cilantro, jalapenos, cheese, and crunchy tortilla strips.
Ingredients
Units
Scale
Main 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 Cumin
- 1 tsp Smoked Paprika
- 1 tsp Ground Coriander
- 1 tsp Cayenne Pepper
- 3 tsps Chicken Flavored Bouillon or 3 cups Chicken Broth
- 3 cups Water (if using bouillon)
- 1 cup Heavy Cream
- 1 cup Sour Cream
Additional
- Salt and Pepper to taste
- Toppings such as chopped fresh cilantro, jalapenos, Monterey Jack cheese, tortilla strips
Instructions
- Heat Oil and Cook Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced yellow onion, diced jalapeno, and corn. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for about 1 more minute until the garlic is fragrant but not browned.
- Add Chicken and Beans: Add shredded rotisserie chicken, rinsed and drained cannellini beans, and diced green chilis along with the oregano, cumin, smoked paprika, ground coriander, and cayenne pepper. Mix well to combine all ingredients.
- Add Broth and Cream: Stir in the chicken bouillon dissolved in 3 cups of water (or 3 cups of chicken broth if preferred) and the heavy cream. Mix thoroughly and let the chili simmer gently for about 10 minutes to allow the flavors to meld together.
- Incorporate Sour Cream: Turn off the heat and stir in the sour cream to add creamy texture and rich flavor. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve with Toppings: Ladle the chili into bowls and top with your choice of chopped fresh cilantro, jalapenos, Monterey Jack cheese, tortilla strips, or other favorite toppings. Serve hot and enjoy.
Notes
- Use rotisserie chicken for convenience and maximum flavor, but leftover cooked chicken works well too.
- If you want a spicier chili, add extra jalapenos or increase cayenne pepper slightly.
- For a lighter version, substitute half-and-half for heavy cream and use Greek yogurt instead of sour cream.
- If unable to find chicken bouillon, chicken broth alone works fine; adjust seasoning accordingly.
- This chili can be made ahead and stores well in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
