Description
A cozy, creamy white chicken chili that feels like a hug in a bowl, perfect for cold nights and easy to make on busy weeknights.
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can mild green chiles
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 to 1 teaspoon salt, plus more to taste
- 2 cups chicken broth
- 2 cans white beans, drained and rinsed
- 2 to 3 cups cooked shredded chicken
- 1 cup corn (frozen or canned)
- 4 ounces cream cheese, cubed
- 1/2 cup sour cream or heavy cream
- Optional: pinch of chili flakes or a little hot sauce
Instructions
- Warm the oil in a soup pot over medium heat.
- Add onion and cook until soft and glossy, about 4 to 5 minutes.
- Add garlic, cumin, and oregano. Stir for 30 seconds to toast the spices.
- Pour in the broth, and add green chiles, beans, chicken, and corn. Bring to a gentle simmer.
- Lower the heat and add cream cheese cubes, stirring occasionally until melted and creamy.
- Turn off the heat and stir in sour cream or heavy cream. Taste and adjust salt; add hot sauce for extra kick if desired.
Notes
Keep toppings separate for leftovers to avoid soggy chips. Perfect for freezing if made without dairy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American