Description
A comforting and creamy white chicken chili that combines tender chicken, sweet corn, and spicy chili for a delightful dish perfect for cozy nights.
Ingredients
- 1 pound cooked chicken, shredded
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Heat a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they soften and become fragrant.
- Mix in the shredded chicken, drained white beans, corn, chicken broth, ground cumin, chili powder, salt, and pepper to the pot. Stir well to combine.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 20 minutes.
- After simmering, stir in the heavy cream and let it cook for an additional 5 minutes.
- Serve hot, garnished with a sprinkle of chopped cilantro.
Notes
For a vegetarian version, substitute cooked turkey with chickpeas and use vegetable broth. You can store leftovers in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American