Creamy White Chicken Chili
The creamy, flavorful broth, tender chicken, and hint of spice make each spoonful a cozy delight. Whether you’re looking for a meal that’s both comforting and nourishing or simply need a dish to warm you up, this creamy white chicken chili hits the spot every time.
Equipment
- Large Pot or Dutch Oven
- Cutting Board and Sharp Knife
- Wooden Spoon or Stirring Spoon
- Measuring cups and spoons
- Can Opener
- Strainer or Colander
- Tongs or Meat Shredder
- Ladle
- Stovetop or Slow Cooker
Ingredients
- 2 cups cooked shredded chicken rotisserie or leftover
- 1 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 can 15 oz white beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 1 cup unsweetened almond milk or regular milk for creaminess
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/2 cup frozen corn optional
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro and avocado for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until soft. Stir in the garlic and cook for 1 more minute.
- Add the shredded chicken, white beans, chicken broth, almond milk, cumin, oregano, chili powder, and corn. Season with salt and pepper.
- Stir well and bring the chili to a gentle simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together.
- Stir in the lime juice for a zesty finish. Taste and adjust seasonings if needed.
- Serve hot, garnished with fresh cilantro, avocado slices, or a sprinkle of cheese if desired.
Notes
Nutritional Value (per serving)
- Calories: 220-250 kcal
- Protein: 20-22g
- Carbohydrates: 20-22g
- Fat: 6-8g
- Fiber: 4-6g
- Sodium: 350-450mg