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Killer White Chili – A Hearty and Flavorful Delight

Warm up with this Killer White Chili! Packed with tender chicken, white beans, and bold spices, this easy recipe is perfect for cozy nights and hearty meals.
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Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Can opener
  • Wooden spoon or ladle
  • Ladle or soup spoon for serving

Ingredients
  

  • 1 lb chicken breast or thighs, cooked and shredded
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 jalapeño finely chopped (optional for extra heat)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes optional for heat
  • 4 cups chicken broth
  • 2 cans 15 oz each white beans (such as Great Northern or cannellini beans), drained and rinsed
  • 1 cup frozen corn kernels
  • 1 cup heavy cream or sour cream for a tangy twist
  • Salt and pepper to taste
  • Fresh cilantro chopped (optional for garnish)
  • Shredded cheese cheddar or Monterey Jack for topping

Instructions
 

  • Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent. Add the garlic and jalapeño (if using), and sauté for another minute until fragrant.
  • Add the Spices: Stir in the cumin, coriander, chili powder, oregano, and crushed red pepper flakes (if using). Cook for another 1-2 minutes to let the spices bloom and become aromatic.
  • Add the Chicken and Broth: Add the shredded chicken to the pot, then pour in the chicken broth. Stir to combine, making sure the chicken is well distributed in the broth.
  • Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, allowing the flavors to meld together.
  • Add Beans and Corn: Stir in the drained white beans and frozen corn kernels. Simmer for an additional 10 minutes, allowing the beans to heat through and the corn to soften.
  • Finish with Cream: Stir in the heavy cream (or sour cream), and let the chili simmer for another 5-10 minutes. Season with salt and pepper to taste.
  • Serve: Ladle the white chili into bowls, and garnish with fresh cilantro and shredded cheese. You can also serve it with tortilla chips, crackers, or cornbread on the side.