CREAMY WHITE CHICKEN CHILI
A creamy and comforting White Chicken Chili made with tender chicken thighs, white beans, green chiles, and corn, all simmered in a rich, flavorful broth. Perfect for cozy nights or easy weeknight dinners.
Ingredients
- 1 lb chicken thighs about 7
- 2 tbsp avocado oil
- ½ small white onion dice
- 3 garlic cloves minced
- 1 green bell pepper
- 1 large jalapeno diced (remove seeds for less heat)
- 1 4oz can diced green chiles
- 1 15oz can sweet corn drained
- 2 15oz cans northern beans rinsed and drained
- 4 cups chicken stock
- ¾ cups heavy whipping cream
- 2 tablespoon cream cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tsp salt adjust to taste
- 1 tsp[ black pepper
For Garnish
- sliced avocados
- chopped cilantro
- sour cream
- lime wedges
Instructions
- Sear the Chicken In a large pot, heat avocado oil over medium heat. Season chicken thighs with salt and pepper, then sear for 3–4 minutes per side until lightly golden. Remove and set aside.
- Sauté the Aromatics In the same pot, add diced onion, green bell pepper, jalapeño, and garlic. Cook for 3–4 minutes until softened and fragrant.
- Add the Spices Stir in chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Cook for 30 seconds to bloom the spices and deepen the flavor.
- Build the Base Pour in the chicken stock and return seared chicken thighs to the pot. Bring to a boil, then reduce to a simmer. Cook uncovered for 20–25 minutes, until chicken is tender and fully cooked.
- Shred and Combine Remove the chicken from the pot and shred it using two forks. Return it to the pot along with diced green chiles, white beans, corn, cream cheese, and heavy cream. Stir well until creamy and combined. Simmer for another 5–10 minutes to thicken.
- Serve Ladle into bowls and top with sliced avocado, chopped cilantro, sour cream, and a squeeze of lime.