Creamy White Chicken Chili
A comforting dish that warms your body and soul with rich flavors and creamy texture, perfect for family dinners or cozy get-togethers.
Servings: 6 servings
Calories: 450kcal
Ingredients
Base Ingredients
- 2 tablespoons butter Adds a rich, savory base to the dish.
- 1 medium yellow onion, diced Provides sweetness and depth to the chili.
- 3 cloves garlic, minced Infuses the dish with aromatic flavor.
- 1 tablespoon taco seasoning Delivers a spicy punch that elevates the chili.
- 2 tablespoons all-purpose flour Thickens the chili for that luscious texture.
- 3 cups chicken stock The savory foundation of this creamy dish.
Main Ingredients
- 1 15 oz can pinto beans, drained Offers heartiness and protein.
- 1 cup corn (frozen or canned) Adds a delightful sweetness and crunch.
- 1 4 oz can fire-roasted green chilies Imparts a subtle kick and smokiness.
- 1 cup green enchilada sauce The secret to that signature chili flavor.
- 3 cups shredded rotisserie chicken Adds convenience and tender bites.
- 1/2 cup heavy cream Makes the chili decadently creamy.
- 2 tablespoons fresh lime juice Brightens up the flavors beautifully.
Seasoning
- Kosher salt, to taste Always essential for seasoning.
- Fresh cracked pepper, to taste Enhances overall taste with a hint of spice.
Garnishes
- Tortilla strips
- Sour cream
- Chopped cilantro
- Green onion
- Lime wedges
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the diced yellow onion, along with a pinch of salt and pepper. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Sprinkle in the taco seasoning and flour. Stir continuously while cooking for about 1 minute to toast the flour slightly.
- Pour a splash of chicken stock into the pot to deglaze, scraping the bottom to release any delicious bits stuck from the onions.
Cooking
- Add the drained pinto beans, corn, fire-roasted green chilies, green enchilada sauce, shredded chicken, heavy cream, and the remaining chicken stock.
- Season the chili with kosher salt and fresh cracked pepper. Stir well to combine all the ingredients, and bring the mixture to a gentle simmer.
- Reduce the heat and let the chili simmer for about 10 minutes.
- Stir in the fresh lime juice and adjust the seasoning if needed.
Serving
- Ladle the creamy white chicken chili into bowls and garnish with your favorite toppings—tortilla strips, sour cream, chopped cilantro, green onion, and lime wedges.
Notes
Consider using store-bought rotisserie chicken to save time. Customize toppings for an interactive meal experience. For added heat, try jalapeños or sliced fresh peppers.