Description
This Creamy White Chili with Chicken is a comforting and flavorful dish featuring tender shredded rotisserie chicken, Great Northern beans, and a blend of aromatic spices. Enhanced with sour cream and heavy cream for a rich, creamy texture, this chili is perfect for a cozy meal and serves six people.
Ingredients
Scale
Main Ingredients
- 1 pound rotisserie chicken, shredded
- 1 medium onion, chopped
- 1 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 cans (15-ounce each) Great Northern beans, drained and rinsed
- 14 1/2 ounces chicken broth
- 2 cans (4-ounce each) diced green chiles
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
Instructions
- Prepare the aromatics: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sprinkle with garlic powder. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
- Add main ingredients: Stir in the shredded rotisserie chicken, drained Great Northern beans, chicken broth, diced green chiles, salt, dried oregano, ground cumin, black pepper, and cayenne pepper. Mix everything thoroughly to combine the flavors.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to a low simmer. Let it cook uncovered for about 30 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Finish with creaminess: Remove the pot from heat. Stir in the sour cream and heavy whipping cream gently until well incorporated, creating a smooth and creamy chili.
- Serve: Ladle the chili into bowls and serve warm. Optionally, top with shredded cheese, chopped green onions, or your favorite chili toppings.
Notes
- Use rotisserie chicken for convenience and added flavor, or substitute with cooked shredded chicken breast.
- Adjust cayenne pepper to taste if you prefer a milder or spicier chili.
- For a thicker chili, simmer longer or mash some beans to enhance texture.
- Optional toppings such as shredded cheese, sour cream, chopped cilantro, or sliced green onions complement this chili well.
- This chili stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
