Description
A comforting creamy white chili that marries shredded chicken with beans and spices, perfect for cozy evenings and gatherings.
Ingredients
Scale
- 1 pound rotisserie chicken, shredded
- 1 medium chopped onion
- 1½ teaspoons garlic powder
- 1 tablespoon olive oil
- 2 cans (15-ounce) Great Northern beans, drained and rinsed
- 14½ ounces chicken broth
- 2 cans diced green chiles (4-ounce cans)
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup sour cream
- ½ cup heavy whipping cream
Instructions
- In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic powder, sautéing until the onions become translucent—about 4-5 minutes.
- Add the shredded chicken, drained beans, chicken broth, diced green chiles, salt, oregano, cumin, pepper, and cayenne pepper. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for 30 minutes.
- Remove from heat and stir in sour cream and heavy cream until well combined and creamy.
- Serve hot, garnished with shredded cheese, tortilla chips, or fresh herbs as desired.
Notes
Use leftover chicken for a quicker meal. You can adjust the creaminess and temperature to your liking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 75mg