White Chicken Chili
This chili is a staple in our house in the fall! 🍂 Made with rotisserie chicken and a handful of pantry staples, it comes together fast but tastes like it simmered all day. Don’t forget the toppings, tortilla chips, avocado, sour cream, and a little cilantro make it so good! 🌿🥑🍲
Ingridients
- 1 yellow onion, diced
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cans (4 oz each) diced green chiles
- 4 cups chicken broth
- 1–2 tsp chili powder (to taste, depending on if you like spicy)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp cornstarch, mixed with 2 Tbsp water
- 1 rotisserie chicken, shredded
- 6 oz cream cheese, cubed
- Toppings: tortilla chips, sour cream, avocado, cilantro
Instructions
1. In a large pot, sauté the diced onion over medium heat with a little oil until softened, about 3–4 minutes.
2. Add the beans, corn, green chiles, chili powder, cumin, garlic powder, salt, and pepper. Stir to coat everything in the spices.
3. Pour in the chicken broth and bring the mixture to a boil. Cover with a lid, reduce heat, and simmer for 10 minutes.
4. Stir in the cornstarch slurry (cornstarch + water). Let simmer for 2–3 minutes, until slightly thickened.
5. Add the shredded chicken and cream cheese. Stir until the cream cheese melts and the chili is creamy and smooth.
6. Taste and adjust seasoning if needed.
7. Serve hot with tortilla chips, sour cream, avocado, and fresh cilantro.
