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
1 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
1 can (4 oz) diced green chiles
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
4 cups chicken broth
2 cans (15 oz each) white beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
2 cups cooked shredded chicken
½ cup sour cream or Greek yogurt
½ cup half-and-half or milk
Juice of 1 lime
Salt and black pepper to taste
Optional toppings: avocado, jalapeño, cilantro, shredded cheese
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion 4–5 minutes, then add garlic.
Stir in green chiles, cumin, chili powder, and paprika; cook 1 minute.
Add broth, beans, corn, and chicken. Bring to a boil, then simmer 20 minutes.
Stir in sour cream and half-and-half until smooth. Simmer 5 minutes on low.
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