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  • Laura

Creamy White Chicken Chili

We get on a soup kick when it's cold outside. I can't declare that everyone loves it, but I do. I have come to love making a big batch of soup or stew on Sunday or sometime over the weekend and knowing that come Monday, dinner is leftovers. I also like when I can know that there is protein, vegetables, and probably a carb all wrapped into one bowl.

In a quest to always have the essentials covered in our meals, and to make recipes that I'll want to come back to again and again, I made this white chicken chili recipe after surveying a bunch of others out there. I was nervous to add in the sour cream and cheese, but they did aid in the end result and weren't too harsh on our lactose sensitive family. We're all about everything in moderation so if this is your heavy dairy night, let it be so.

You can easily add more vegetables to this recipe like bell peppers and you could add more spice too like cayenne. I always remind myself you can add heat but you can't take it away so our family has a lot of hot sauce around when we eat something like this and people can add what they like. Let this be an easy meal as you ease back into reality these next couple weeks!

Ingredients You'll Need:

  • 1 onion, diced

  • olive oil, a drizzle

  • 1 Tablespoon Cumin

  • 1 teaspoon oregano

  • 2 cans of green chiles

  • 1/2 teaspoon paprika

  • 5 cups of chicken or vegetable broth

  • 2 cans of sweet corn, drained

  • 2 cans of white beans, drained

  • Franks hot sauce to taste

  • salt and pepper to taste

  • 2-4 cups of cooked shredded rotisserie chicken

  • 1 cup sour cream

  • 1/2 cup shredded cheddar cheese

  1. To start heat a large dutch oven and drizzle in your olive oil then diced onion. Allow to cook down for a few minutes then add in the cumin through paprika.

  2. Allow the vegetables and spices to cook for a few minutes before adding in the broth. This is when you'd add in bell peppers if you have them on hand!

  3. After a few minutes add in the broth, corn, beans and seasoning to taste. Add in the chicken and allow to heat through and simmer about 20 minutes.

  4. After about 20 minutes add in your sour cream and cheese. Taste to see if you need to add any salt and pepper, heat through a good 10 minutes and serve!

We would likely have this with tortilla chips but cornbread would be a yummy addition here too. Serve it with a salad or keep it simple and enjoy this warm chicken chili!

If you make it would you let me know? I'm hankering to make this again soon but this time with some leftover turkey from Thanksgiving I saved in the freezer!


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