Description
This creamy white chicken chili uses shredded chicken, white beans, and a lightly creamy broth. It is a quick, one-pot, high-protein dinner.
Ingredients
- 1 tablespoon olive oil
- 1 small white onion diced
- 1 jalapeño seeded and finely chopped
- 4 cloves garlic minced
- 2 tablespoons all purpose flour
- 3 cups chicken broth
- 3 cups cooked shredded chicken
- 2 cans white beans drained and rinsed
- 1 can diced green chiles
- 1/2 cup corn kernels
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheese
- 1 avocado diced
- 1/4 cup chopped cilantro
- 1/2 cup crushed tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and jalapeño and cook for about 5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant. Stir in flour and cook for another minute to create a light roux.
- Slowly pour in chicken broth while stirring to prevent lumps.
- Add shredded chicken, white beans, green chiles, corn, cumin, and oregano. Bring to a simmer.
- Reduce heat and let simmer for 5 to 7 minutes to allow flavors to blend.
- Stir in milk and continue cooking for another 5 minutes until slightly creamy and heated through.
- Season with salt and pepper to taste.
- Serve hot with cheese, avocado, cilantro, and crushed tortilla chips on top.
Notes
- For a thicker chili, mash a portion of the beans before adding them to the pot.
- Store leftovers in the refrigerator for up to 4 days.
- Always ensure chicken used in the recipe has been cooked to an internal temperature of 165°F for safe consumption.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American