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Easy Creamy White Chicken Chili

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A cozy and satisfying meal that’s hearty and quick to prepare, featuring a creamy base and rich flavors.

Ingredients

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  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 jalapeño, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 can diced green chiles
  • 2 cups shredded chicken
  • 1 can white beans, drained and rinsed
  • 4 cups chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Cheese, scallions, and sour cream for garnish

Instructions

  1. Heat the olive oil and butter in a Dutch oven over medium heat. Add the onion and jalapeño; cook until softened, about 5 minutes. Stir in the garlic, cumin, oregano, and paprika. Cook for 30 seconds until fragrant.
  2. Add the diced green chiles, shredded chicken, beans, and chicken broth. Stir to combine.
  3. Reduce the heat to medium-low and simmer for 15-20 minutes, allowing the flavors to develop.
  4. In a small bowl, whisk together the cornstarch and water. Add the sour cream and heavy cream. Whisk until smooth.
  5. Add the cornstarch/cream mixture. Simmer for 5 minutes, until the sauce has thickened and become creamy.
  6. Season with salt and pepper to taste.
  7. Serve and garnish with cheese, scallions, and sour cream.

Notes

Leftover chili can be stored for up to 3 days in the refrigerator or frozen for up to 3 months. Reheat on the stove, adding broth for consistency.

Nutrition

Find it online: https://easyumrecipes.com/easy-creamy-white-chicken-chili/