Creamy White Chicken Chili
A hearty, creamy chili filled with tender chicken, beans, and spices, perfect for cozy meals.
Servings: 6 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 2 tablespoons butter For sautéing
- 1 medium yellow onion, diced Adds sweetness and depth
- 3 cloves garlic, minced Enhances flavor
- 1 tablespoon taco seasoning For flavoring
- 2 tablespoons all-purpose flour For thickening
- 3 cups chicken stock Base liquid
- 1 15 oz can pinto beans, drained Adds protein and fiber
- 1 cup corn (frozen or canned) For sweetness and texture
- 1 4 oz can fire-roasted green chilies Adds smoky flavor
- 1 cup green enchilada sauce For zest and flavor
- 3 cups shredded rotisserie chicken Convenient protein source
- 1/2 cup heavy cream For creaminess
- 2 tablespoons fresh lime juice To brighten flavors
- Kosher salt and fresh cracked pepper, to taste For seasoning
Garnishes
- tortilla strips For crunch
- sour cream For creaminess
- chopped cilantro For freshness
- green onion For garnish
- lime wedges For extra lime flavor
Instructions
Preparation
- Melt butter in a large pot over medium heat.
- Sauté diced onion with a pinch of salt and pepper for about 5 minutes until translucent and fragrant.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn it.
- Stir in taco seasoning and all-purpose flour, cooking for another minute to toast the flour.
- Deglaze the pot with a splash of chicken stock, scraping up bits that may have stuck to the bottom.
Cooking
- Pour in pinto beans, corn, green chilies, enchilada sauce, shredded chicken, heavy cream, and remaining chicken stock.
- Season with salt and pepper, stir well, and bring to a gentle simmer.
- Lower the heat and let it simmer for 10 minutes, allowing flavors to meld.
- Stir in fresh lime juice and adjust seasoning as necessary.
Serving
- Serve hot in bowls topped with garnishes such as tortilla strips, sour cream, cilantro, green onion, and lime wedges.
Notes
For a bolder flavor, roast garlic before adding it to the pot. Optional extras: Add diced bell peppers or chopped jalapeños for extra flavor. For a slow cooker version, cook on low for 6-8 hours.