White Chicken Chili Recipe
If you're looking for a fall meal with a high return on flavor, look no further than our super-easy, super-creamy White Chicken Chili. With chunks of tender chicken, corn, onion, green chilies, and white beans, it's packed with flavor and sure to fill you up.
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Servings: 6
Ingredients
- 1 Lb Rotisserie Chicken Diced
- 1 Tsp Dried Oregano
- 2 Tsp Cumin
- ½ Tsp Paprika
- 3 Garlic Cloves Minced
- 3 Tbsp Flour
- 4 Tbsp Unsalted Butter
- 1 Medium Onion Diced
- 4 Cups Chicken Broth
- 8 Oz Green Chiles
- 8 Oz Cream Cheese Cut into small cubes
- 1 Cup Frozen Corn
- 2 15 Oz Canned White Beans Rinsed and Drained
Instructions
- Heat the butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until it starts to soften, about 5 minutes.
- Add the garlic and cook for 30 seconds. Then add the flour and cook for 1 minute.
- Add the oregano, cumin, and paprika, and saute for an additional 30 seconds.
- Add chicken broth, beans, and green chilies, and season with salt and pepper to taste. Bring the mixture just to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
- Add the cream cheese, frozen corn, and chicken and stir well. Simmer 5 - 10 minutes longer.
- Serve with cilantro, shredded cheese, avocado slices, and tortilla chips. Enjoy!
Notes
- Store in an air-tight container in the fridge for up to 4 days.
- Reheat on the stove for 5-7 minutes on medium-high heat.
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