Description
A warm, comforting bowl of creamy white chicken chili with tender shredded chicken, white beans, sweet corn, and a tangy green enchilada sauce.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) green chili enchilada sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 2 cups corn (fresh or frozen)
- Chopped cilantro for garnish
Instructions
- Heat a large pot over medium heat. Dice the onion and mince the garlic. Prepare shredded chicken and drain and rinse white beans.
- Add a little oil to the hot pot and sauté the diced onion and minced garlic until soft, about 4–5 minutes.
- Stir in the shredded chicken, white beans, green enchilada sauce, chicken broth, corn, cumin, oregano, and salt and pepper. Mix well.
- Bring the mixture to a simmer and let it cook uncovered for 20 minutes.
- Lower the heat and stir in the heavy cream, cooking for an additional 5 minutes. Adjust seasoning as needed.
- Ladle the chili into bowls and garnish with chopped cilantro.
Notes
For a heartier meal, serve with warm cornbread or tortilla chips. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 75mg