White Chicken Chili
A creamy and hearty twist on traditional chili, perfect for chilly days and a great way to use leftover chicken.
Ingredients
Main Ingredients
- 1 lb cooked shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth Homemade broth adds extra flavor.
- 1 tsp cumin
- 1 tsp oregano
- to taste Salt and pepper
- 1 cup corn (fresh or frozen)
- 2 tbsp olive oil
Toppings
- cilantro Fresh, for garnish.
- sour cream For serving.
- cheese For serving.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic; sauté until soft.
- Stir in the shredded chicken, white beans, green chiles, corn, cumin, and oregano.
- Pour in the chicken broth and bring to a simmer.
- Season with salt and pepper. Let it cook for 20 minutes to allow flavors to meld.
Serving
- Serve hot, topped with cilantro, sour cream, and cheese as desired.
Notes
You can mash some of the beans into the broth for a thicker chili. Adjust seasonings to your taste and add jalapeños or hot sauce for spice. Store in an airtight container for up to 3 days in the fridge or freeze for 2-3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 8gSugar: 1g
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