Creamy White Chicken Chili
An easy recipe for a flavorful white chicken chili, studded with chunks of meat, beans, and a zesty blend of savory spices.
- 3-4 cups chopped rotisserie chicken
- 1 tbsp butter
- 1 white onion, diced
- 2-3 cloves garlic, minced
- 2 15 oz cans Great Northern beans, rinsed and drained
- 2 cups chicken broth
- 2 4 oz cans diced green chiles
- 1-2 cups frozen corn, thawed (optional)
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- salt & pepper, to taste
- 4 oz cream cheese
- 1 cup sour cream
- 1/2 cup heavy cream
In a large dutch oven, over medium heat, melt the butter. Stir in the onion and saute until it becomes translucent. Stir in the garlic, and saute just until fragrant-about a minute.
Stir in the chicken, beans, chilies, corn (if using), and seasonings. Bring the mixture to a rolling boil. Reduce to a simmer, and let cook for 30 minutes.
Add the cream cheese, stirring until completely melted.
Remove the dutch oven from heat. Stir in the sour cream and cream until evenly incorporated. Ladle into bowls, top with your favorite toppings, and enjoy!