Creamy White Chili
This creamy white chili is a comforting, effortless dish perfect for weeknight dinners, made with shredded chicken, white beans, and spices, finished with rich cream.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded rotisserie or leftover chicken are perfect
- 2 cans white beans, drained and rinsed cannellini or great northern
- 1 can diced green chiles
- 4 cups chicken broth
- 1 onion chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream for a creamy finish
Optional Toppings
- shredded cheese
- sour cream
- cilantro
Instructions
Preparation
- Place shredded chicken, drained beans, diced green chiles, chopped onion, and minced garlic into the slow cooker.
- Pour in the chicken broth. Add cumin, chili powder, and season with salt and pepper.
- Stir the mixture well so spices are evenly distributed.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until onions are soft and flavors are blended.
- In the last 30 minutes of cooking, pour in the heavy cream and stir to combine. Heat through but do not boil vigorously.
Serving
- Serve hot in bowls. Offer shredded cheese, sour cream, and chopped cilantro as optional toppings.
Notes
This dish pairs well with cornbread, tortillas, or as a topping for rice or quinoa. Can adapt with various toppings and seasonings for added flavor.