White Chicken Chili
A comforting and creamy white chicken chili that warms the heart, perfect for chilly evenings and gatherings.
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 2 cups cooked chicken, shredded
- 1 cup corn (fresh, frozen, or canned)
- 1 cup sour cream
- to taste Salt and pepper
- to taste Fresh cilantro for garnish
Instructions
Cooking
- Heat olive oil in a large pot over medium heat.
- Add the onion and cook until softened.
- Stir in garlic, along with cumin, chili powder, oregano, and cayenne.
- Pour in the chicken broth, then add the white beans, shredded chicken, and corn.
- Bring to a simmer and let cook for about 20 minutes.
- Stir in the sour cream until well blended.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Store leftovers in an airtight container for up to three days in the refrigerator, or freeze portions for later use. Vegetarian option: Substitute chicken with extra beans or mushrooms.