White Chicken Chili
White Chicken Chili without beans is a creamy, hearty, and flavorful dish that's perfect for chilly nights or when you're craving comfort food. Made with tender shredded chicken, sweet corn, and a blend of warm spices, this chili offers rich layers of flavor that are further enhanced by a touch of heavy cream and softened cream cheese. The combination creates a velvety texture that pairs beautifully with fresh toppings like avocado, shredded cheese, and crispy tortilla chips.
Equipment
- 1 large pot
- 1 Small bowl
Ingredients
- 2 tbsp Olive Oil
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 jalapeño seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked shredded chicken rotisserie chicken works great
- 1 cup corn kernels fresh or frozen
- 1/2 cup diced green chilies
- 1 cup heavy cream
- 4 ounces cream cheese softened
- 1/4 cup fresh cilantro chopped
- Salt and pepper to taste
- Optional toppings: shredded cheese sour cream, avocado slices, tortilla chips, lime wedges
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, and jalapeño. Sauté until the onion is translucent, about 4-5 minutes.
- Stir in the cumin, oregano, smoked paprika, and chili powder. Cook for another minute until fragrant.
- Pour in the chicken broth, shredded chicken, corn, and diced green chilies. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.
- In a small bowl, whisk together the heavy cream and softened cream cheese until smooth. Slowly stir the mixture into the pot. Simmer for another 5-10 minutes until the chili is creamy and well combined.
- Stir in fresh cilantro and season with salt and pepper to taste.
- Serve hot with your favorite toppings such as shredded cheese, sour cream, avocado, tortilla chips, and a squeeze of lime juice.