White Chicken Chilli Recipes
This Creamy White Chicken Chili is quick, comforting, and family-approved. Made with pantry staples and rotisserie chicken, it’s cozy and wholesome—perfect for chilly nights or quick weeknight dinners.
Yield: 4 servings
Calories: 320kcal
Equipment
- Large Pot
Materials
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups shredded cooked chicken rotisserie works great
- 2 cans white beans 15 oz each, drained and rinsed
- 1 can diced green chiles 4 oz
- 3 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp salt adjust to taste
- 0.25 tsp black pepper
- 0.5 tsp Cajun seasoning optional for a kick
- 0.5 cup sour cream or Greek yogurt
- 0.5 cup shredded Monterey Jack cheese
- fresh cilantro for garnish
- lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 3 minutes.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add shredded chicken, white beans, diced green chiles, and chicken broth. Stir well to combine.
- Season with cumin, chili powder, smoked paprika, salt, pepper, and Cajun seasoning if using.
- Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
- Remove from heat and stir in sour cream and shredded cheese until creamy and smooth.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
To thicken, mash a portion of the beans before adding. Don’t boil after adding dairy to prevent curdling. Store leftovers in the fridge for up to 4 days or freeze up to 2 months. Reheat gently with a splash of broth or milk.
Nutrition
Calories: 320kcal | Carbohydrates: 26g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 690mg | Potassium: 560mg | Fiber: 7g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 10mg | Calcium: 190mg | Iron: 2.5mg