Stovetop White Chicken Chili
Equipment
- Large Pot or Dutch Oven a sturdy pot is essential for making this chili stove top recipe
- Wooden Spoon or Spatula
- Cutting board and knife
- Measuring cups and spoons
- Can opener
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 3 cups cooked shredded chicken (rotisserie chicken works great!)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper optional for extra heat
- 1 4-ounce can diced green chilies
- 3 cups low-sodium chicken broth
- 2 15-ounce cans white beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 1/2 cup heavy cream or whole milk
- Juice of 1 lime
Garnishes (Optional but Recommended)
- Fresh cilantro chopped
- Shredded Monterey Jack or cheddar cheese
- Sliced jalapeños
- Avocado slices
- Tortilla chips or strips
Instructions
Sauté the aromatics
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Build the base
- Add the cumin, oregano, smoked paprika, and cayenne pepper to the pot. Stir well to toast the spices for about 30 seconds.
Combine ingredients
- Pour in the diced green chilies, chicken broth, white beans, corn, salt, and black pepper. Stir everything together and bring to a gentle simmer.
Add the shredded chicken
- Stir in the cooked, shredded chicken and let the chili simmer on low heat for about 20 minutes, allowing the flavors to meld together.
Make it creamy
- Stir in the sour cream and heavy cream (or milk). Mix well until the chili turns creamy and thick.
Final touch
- Squeeze in the lime juice and give everything a final stir. Adjust seasoning if needed.
Serve and garnish
- Ladle the chili into bowls and top with your favorite garnishes like cilantro, cheese, avocado, or tortilla chips.