White Chicken Chili
This White Chicken Chili is hearty, full of beans and has a nice kick of spice. Serve with lime wedges, shredded cheese, fresh cilantro and tortilla chips. Ready in less than 1 hour.
Servings 8 servings
Ingredients
Chili:
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/8 tsp fresh ground black pepper
- 1 8 ounce can chopped green chilies
- 3 cups chicken broth
- 2 cups cooked shredded chicken
- 2 19 ounce cans white kidney beans
- 1 cup corn
- 1 cup sour cream
- 1/3 cup cream
Chili Toppings:
- lime wedges
- fresh cilantro
- shredded white cheese like cheddar or Monterey Jack cheese
- tortilla or corn chips
Instructions
- In a large pot or skillet, warm up 1 tbsp of olive oil over low/medium heat, then saute the onion and garlic until soft.
- Stir in the cumin, oregano, chili powder, salt and pepper. Stir, and cook for about 2 minutes to release all the flavours.
- Stir in the chicken broth and the can of chilies, then simmer for a few minutes.
- Add the shredded chicken, beans and corn, and simmer for about 10 minutes, or until most of the chicken broth has reduced.
- Stir in the sour cream and cream, simmer for a few more minutes, until the chili is of a nice creamy texture.
- Serve right away with lime wedges, shredded cheese, fresh cilantro and tortilla chips!