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Creamy Southwestern White Chicken Chili

A comforting and creamy blend of shredded chicken, white beans, and spices, perfect for a quick family meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken Use leftover rotisserie chicken for extra flavor.
  • 1 can white beans, drained and rinsed
  • 1 cup chicken broth Can substitute with vegetable broth for a lighter profile.
  • 1 cup cream or half-and-half For a vegan twist, use coconut cream.
  • 1 medium onion, diced
  • 2 cloves garlic, minced Toasting garlic enhances flavor.
  • 1 can diced green chilies
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • to taste Fresh cilantro for garnish Adds freshness to the dish.

Method
 

Preparation
  1. In a large pot, sauté the onion and garlic until soft and translucent.
  2. Add the shredded chicken, white beans, green chilies, chicken broth, cumin, chili powder, salt, and pepper.
  3. Bring the mixture to a simmer and cook for about 15 minutes.
  4. Stir in the cream or half-and-half and cook for an additional 5 minutes, until heated through.
  5. Serve hot, garnished with fresh cilantro.

Notes

This chili will keep well in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat over medium heat until warmed through. For extra spice, add red pepper flakes or hot sauce.