Description
A creamy and hearty Southwest White Chicken Chili packed with shredded chicken, beans, corn, and green chiles. A simple one-pot meal full of comfort and flavor.
Ingredients
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1 tbsp olive oil
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1 small onion, diced
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3 garlic cloves, minced
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1 can (4 oz) diced green chiles
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1 tsp ground cumin
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1 tsp chili powder
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½ tsp smoked paprika
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4 cups chicken broth
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2 cans (15 oz each) white beans, drained and rinsed
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1 cup corn (fresh, frozen, or canned)
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2 cups cooked shredded chicken
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½ cup sour cream or Greek yogurt
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½ cup half-and-half or milk
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Juice of 1 lime
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Salt and black pepper to taste
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Optional toppings: avocado, jalapeño, cilantro, shredded cheese
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion 4–5 minutes, then add garlic.
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Stir in green chiles, cumin, chili powder, and paprika; cook 1 minute.
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Add broth, beans, corn, and chicken. Bring to a boil, then simmer 20 minutes.
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Stir in sour cream and half-and-half until smooth. Simmer 5 minutes on low.
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Add lime juice, season to taste, and serve with desired toppings.
Notes
Mash some beans for a thicker texture.
Keep heat low after adding dairy to avoid curdling.
Use coconut milk for a dairy-free version.
Store up to 4 days in the fridge or 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Dish
Nutrition
- Calories: 360 kcal per serving