Creamy White Chicken Chili

Servings: 6
Calories: ~480 per serving
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 1 tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 lb (450 g) cooked shredded chicken (rotisserie works great)

• 2 (15 oz) cans great northern or cannellini beans, drained and rinsed

• 1 (4 oz) can diced green chiles

• 2 cups chicken broth

• 1 tsp cumin

• 1 tsp chili powder

• 1/2 tsp oregano

• 1/2 tsp paprika

• Salt and black pepper, to taste

• 1 cup frozen or canned corn (optional)

• 1 cup sour cream

• 1/2 cup heavy cream (or half-and-half)

• 1 cup shredded Monterey Jack or pepper jack cheese

• Fresh cilantro, lime wedges, and jalapeño slices (for garnish)

Instructions

1. Sauté the aromatics:
   In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 3–4 minutes. Add garlic and cook 30 seconds more.

2. Add the base ingredients:
   Stir in shredded chicken, beans, green chiles, chicken broth, cumin, chili powder, oregano, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.

3. Make it creamy:
   Stir in corn (if using), sour cream, and heavy cream. Mix until smooth and creamy. Simmer another 5 minutes, then stir in shredded cheese until melted.

4. Finish and serve:
   Ladle into bowls and top with fresh cilantro, sliced jalapeños, and a squeeze of lime juice.