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Stovetop White Chicken Chili

A quick and easy creamy white chicken chili that's perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded Cook chicken ahead of time for quicker prep.
  • 1 can white beans, drained and rinsed
  • 1 can corn, drained
  • 1 medium onion, diced
  • 2 cloves garlic, minced Toasting garlic adds flavor.
  • 2 cups chicken broth
  • 1 cup heavy cream Can swap for coconut milk for a lighter version.
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste none Salt and pepper
  • 1 tbsp olive oil For sautéing.
  • to taste none Fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion and garlic; sauté until translucent.
  3. Stir in the shredded chicken, white beans, corn, cumin, chili powder, salt, and pepper.
  4. Pour in the chicken broth and bring to a simmer.
  5. Reduce heat and stir in the heavy cream, cooking for an additional 5 minutes.
  6. Serve hot, garnished with fresh cilantro.

Notes

For a thicker chili, mash some of the white beans before serving. Leftovers can be stored in the fridge for 3-4 days or frozen for up to three months.