Soups · 35 minutes
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! 🌿🥑🍲
White Chicken Chili
10 min
PREP
25 min
COOK
35 min
TOTAL
—
SERVINGS
Ingredients
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.
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