Description
A fast, comforting, and restaurant-quality creamy white chicken chili that comes together in just 30 minutes using shortcuts like rotisserie chicken and blended beans for a rich, velvety texture without the fuss.
Ingredients
Scale
- 2 lbs (900g) cooked chicken, shredded (rotisserie recommended)
- 2 cans (15 oz / 425g each) Great Northern or Cannellini beans, undrained
- 1 cup (150g) frozen white corn kernels
- 1 medium yellow onion, diced
- 2 tbsp (6g) minced garlic
- 1 fresh jalapeño, seeded and minced
- 4 cups (950ml) low-sodium chicken broth
- 1 can (4 oz / 115g) diced green chiles, drained
- 1/2 cup (120ml) heavy cream
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 cup (4g) chopped fresh cilantro
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh lime juice for serving
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onion and a pinch of salt; cook for 3-4 minutes until translucent.
- Add minced garlic and jalapeño; cook for 1 minute until fragrant but not browned.
- Add cumin, dried oregano, and smoked paprika; stir constantly for 1 minute to bloom the spices.
- Pour in chicken broth, undrained white beans, and drained green chiles. Stir to combine and scrape up browned bits from the bottom.
- Bring to a gentle simmer and let bubble for 5 minutes to meld flavors.
- Remove 1 cup of the bean and broth mixture and blend until smooth using an immersion blender or regular blender. Stir the blended mixture back into the pot to thicken the chili.
- Add shredded chicken and frozen white corn. Simmer for 3-5 minutes until corn is tender and chicken is heated through. Taste and adjust seasoning.
- Reduce heat to low. Stir in heavy cream and warm through for 1-2 minutes without boiling.
- Remove from heat and stir in fresh cilantro. Serve immediately with toppings like cheese, sour cream, or avocado.
Notes
Do not rinse the white beans; the starchy liquid helps thicken the chili naturally. For a milder heat, remove seeds and ribs from the jalapeño. If the chili is too thin, simmer longer or blend more beans. If too thick, add more broth. Freeze without cream for best texture; add cream upon reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 1.5 cups
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 8
- Protein: 35
Keywords: white chicken chili, creamy chili, 30 minute meals, rotisserie chicken recipes, weeknight dinner, comfort food, easy chili, one pot meals