Description
This Creamy White Bean Chicken Chili is a comforting and hearty dish perfect for chilly days. Combining tender shredded chicken, creamy white beans, and a blend of spices, this chili is rich, flavorful, and easy to prepare in just 30 minutes. The addition of heavy cream creates a luscious texture, while fresh cilantro adds a bright finishing touch.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cup corn (fresh or frozen)
For Garnish
- Chopped cilantro
Instructions
- Heat olive oil: In a large pot over medium heat, heat 1 tablespoon of olive oil until shimmering, preparing the base for sautéing your aromatics.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the pot and cook until they become translucent and fragrant, about 3-4 minutes.
- Add chicken and spices: Stir in the shredded cooked chicken along with 1 teaspoon of cumin and 1 teaspoon of chili powder, allowing the spices to coat the chicken evenly and bloom in the heat.
- Add beans and corn: Pour in the drained and rinsed white beans and add 1 cup of fresh or frozen corn; stir to combine all ingredients thoroughly.
- Add chicken broth and simmer: Pour in 1 cup of chicken broth and bring the mixture to a gentle simmer to develop flavor and meld ingredients.
- Stir in heavy cream: Reduce heat to low and slowly stir in 1 cup of heavy cream, creating a creamy consistency for the chili.
- Season: Add salt and freshly ground black pepper to taste, adjusting seasoning according to preference.
- Simmer: Let the chili simmer gently for about 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Garnish and serve: Remove from heat, garnish with freshly chopped cilantro, and serve warm for a heartwarming meal.
Notes
- Use leftover rotisserie chicken or quickly poached chicken breasts for convenience.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy creamer.
- If you prefer a spicier chili, add a pinch of cayenne pepper or some diced green chilies.
- Corn can be fresh, frozen, or canned—just drain canned corn before using.
- This chili freezes well; cool completely before storing in airtight containers.
