Description
Easy Creamy White Chicken Chili is a hearty dish ready in under 30 minutes. It features shredded rotisserie chicken, cannellini beans, and green chiles simmered in a creamy broth.
Ingredients
Scale
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 1/2 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
- 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
- ¼ cup (2 ounces) heavy cream
- Salt and black pepper to taste
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 garnish with cheese, scallions, and sour cream.
Notes
- This recipe yields 6 servings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 50 mg