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Bowl of creamy Southwestern white chicken chili served with toppings

Creamy Southwestern White Chicken Chili

A creamy and slightly spicy chili that's perfect for cozy dinners and easy cleanup, made with basic ingredients and one pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken Using rotisserie chicken can save time.
  • 1 can white beans, drained and rinsed
  • 1 cup chicken broth
  • 1 cup cream or half-and-half For extra creaminess, add shredded cheese before serving.
  • 1 medium onion, diced
  • 2 cloves garlic, minced Sauté to golden perfection for best flavor.
  • 1 can diced green chilies For more heat, use spicy green chilies.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Cooking Instructions
  1. In a large pot, sauté the onion and garlic until soft and translucent.
  2. Add the shredded chicken, white beans, green chilies, chicken broth, cumin, chili powder, salt, and pepper.
  3. Bring the mixture to a simmer and cook for about 15 minutes.
  4. Stir in the cream or half-and-half and cook for an additional 5 minutes, until heated through.
  5. Serve hot, garnished with fresh cilantro.

Notes

Leftovers can be stored in an airtight container in the fridge for about 3–4 days or frozen for up to 3 months. Reheat slowly on the stove to retain creaminess.