Description
Delicious and creamy White Chicken Chili featuring shredded rotisserie chicken, cannellini beans, and a blend of spices, simmered in a flavorful broth and enriched with sour cream and heavy cream. Perfect for a comforting meal with customizable toppings.
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 Cans of Cannellini Beans, rinsed and drained
- 3 cups Shredded Rotisserie Chicken
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Ground Coriander
- 1 tsp Cayenne Pepper
- 3 tsps Chicken Flavored Bouillon
- 3 cups Water
- OR 3 cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Sour Cream
- Salt and Pepper to taste
Toppings
- Chopped fresh cilantro
- Extra diced jalapenos
- Monterey Jack cheese
- Tortilla strips
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, jalapenos, and corn. Season with salt and pepper and cook for about 10 minutes until vegetables are tender.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute more until fragrant.
- Combine Chicken and Beans: Add the shredded rotisserie chicken, rinsed and drained cannellini beans, and all the spices (oregano, cumin, smoked paprika, coriander, cayenne pepper). Mix everything well.
- Add Broth and Cream: Pour in the chicken bouillon dissolved in water or the chicken broth along with the heavy cream. Stir to combine and let the chili simmer gently for about 10 minutes to allow flavors to meld.
- Finish with Sour Cream: Turn off the heat and stir in the sour cream to add creaminess and richness. Adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the chili into bowls and top with your choice of fresh cilantro, extra jalapenos, Monterey Jack cheese, tortilla strips, or other preferred toppings. Serve hot and enjoy!
Notes
- Use pre-cooked rotisserie chicken to save time and add extra flavor.
- For a spicier chili, increase the amount of cayenne pepper or add more jalapenos.
- If you prefer a thinner consistency, add more chicken broth or water during simmering.
- Substitute sour cream with Greek yogurt for a healthier alternative.
- Ensure beans are well rinsed and drained to reduce sodium content.
- This chili can be stored refrigerated for up to 3 days and reheated gently on stovetop.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
