Creamy White Chicken Chili
A cozy white chicken chili made with shredded chicken, white beans, green chilies, corn and a smooth creamy broth.
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 4 garlic cloves minced
- 2 jalapeño peppers seeded and finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional
- 4 cups chicken broth
- 3 cups cooked shredded chicken
- 2 cans white beans drained and rinsed
- 1 can chopped green chilies
- 1 cup frozen corn
- 1 cup heavy cream
- 1/2 cup sour cream
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
- Add garlic and jalapeño peppers. Cook for 1 minute.
- Stir in cumin, coriander, oregano and cayenne. Cook briefly until fragrant.
- Add chicken broth, shredded chicken, white beans, green chilies and corn.
- Bring to a gentle simmer and cook for 25 to 30 minutes.
- Blend part of the chili with an immersion blender to thicken.
- Lower the heat and stir in heavy cream.
- Temper sour cream with a ladle of hot broth, then add it to the pot.
- Simmer gently for 5 to 10 minutes without boiling.
- Season with salt and pepper. Serve hot with fresh herbs.
Notes
- Do not boil after adding sour cream.
- Blend only part of the chili for the best texture.
- Use rotisserie chicken for a quick version.
- For a milder chili, use one jalapeño and skip cayenne.
- For a dairy-free version, use unsweetened dairy-free cream and dairy-free sour cream.