Description
This Easy Creamy White Chicken Chili is the ultimate comfort food for crisp evenings. Featuring tender chicken thighs, creamy cannellini and pinto beans, and a vibrant blend of green chiles and spices, this hearty one-pot meal is both sophisticated and simple. Perfect for busy weeknights, it offers a velvety, savory flavor profile that the whole family will love, making it a reliable staple in any home kitchen.
Ingredients
1 yellow onion, finely diced
4 cloves garlic, minced
1 jalapeño, deseeded and diced
1 Tbsp olive oil
1.5 lbs boneless, skinless chicken thighs
2 15 oz cans cannellini beans, drained
1 15 oz can pinto beans, drained
1 7 oz can diced green chiles
1 Tbsp ground cumin
1 tsp dried oregano
0.25 tsp smoked paprika
0.25 tsp cayenne pepper
4 cups chicken broth
4 oz cream cheese, softened
0.5 cup sour cream
1 cup corn kernels
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, and diced jalapeño, sautéing until softened.
Add the chicken thighs and cook until browned on both sides.
Stir in the cumin, oregano, smoked paprika, and cayenne pepper.
Pour in the chicken broth, cannellini beans, pinto beans, and green chiles.
Simmer for 20 minutes until the chicken is cooked through.
Remove the chicken, shred it using two forks, and return it to the pot.
Stir in the corn, cream cheese, and sour cream until the texture is silky and well-combined.
Serve warm with your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat. You can garnish with fresh cilantro, avocado slices, or shredded Monterey Jack cheese.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 95mg