Creamy White Chicken Chili
Creamy White Chicken Chili. An easy to make chicken chili recipe that is loaded up with juicy, tender bites of chicken, white beans, green chiles and jalapeno. All in a flavorful, creamy broth.
Servings: 8
Equipment
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 cup chopped onion
- 3 garlic cloves minced
- ½ jalapeno chopped
- 2 cups shredded chicken or 2 lbs chicken*
- 2 cups chicken broth
- 1 cup milk of choice
- 1 cup half and half or cream
- 3 (15 ounce) can Great Northern beans drained
- 11 ounces of diced green chilies
- 1 tbsp cumin
- ¾ tsp salt
- ¼ tsp paprika
- ½ tsp cayenne
- ½ tsp oregano
- ½ cup sour cream
Instructions
- Cook onion and jalapeno in olive oil in a large pot over medium heat, once the onion is softened and translucent, add the garlic and cook for an additional 30 seconds.
- Add in the shredded chicken and the chicken broth, milk and cream of choice. Bring to a simmer.
- Drain the cans of beans and add to the pot.
- Add in the green chilies and the seasonings.
- Cover and let the pot simmer over low heat for 30 minutes.
- Remove the pot from the heat, let sit for 2-3 minutes then stir in the sour cream.
- Garnish the chili with toppings such as cheese, sour cream, cilantro, jalapenos, or salsa. And enjoy!
Notes
How to Shred your own Chicken: Drizzle a small amount of olive oil in a large skillet over medium heat. Sear the chicken on both sides while sprinkling with salt and pepper, fill the pan with a small amount of water, just enough to come about halfway up the chicken, and bring this to a simmer. Cover and let the chicken cook, or poach, until they reach 165 degrees. Then remove and shred.
Slow Cooker Instructions:
To make this creamy white chicken chili in the slow cooker, you can skip the step of shredding your own chicken and you don't need the olive oil since you're not sautéing anything. Add the chicken and all other ingredients MINUS THE MILK, CREAM, and SOUR CREAM.
Cook the chili on high for 4 hours, or low for 6-8. Remove the chicken, shred and add back to the slow cooker. Stir in the milk and cream and cook for an additional 10 minutes. Turn the heat off and stir in the sour cream.
Nutrition
Serving: 1 | Calories: 447kcal | Carbohydrates: 44g | Protein: 20g | Fat: 20g | Cholesterol: 32mg | Sodium: 875mg | Fiber: 11g