Description
This Creamy Green Chicken Chili is a hearty and flavorful dish featuring tender shredded chicken, white beans, and green chilies in a rich and creamy broth made with sour cream and cream cheese. Perfect for a cozy weeknight meal, it combines the comforting warmth of chili with a smooth, velvety texture that is elevated by a blend of spices and fresh ingredients.
Ingredients
Scale
Main Ingredients
- 2 cups shredded cooked chicken
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1 jalapeño, thinly sliced (optional)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing)
Instructions
- Sauté Onions and Garlic: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 4 minutes until the onion becomes translucent. Then add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Add Spices and Green Chiles: Stir in the diced green chiles, ground cumin, dried oregano, salt, and black pepper. Cook the mixture for 2 minutes to allow the spices to bloom and release their flavors.
- Combine Protein and Vegetables: Add the shredded chicken, drained white beans, and corn to the pot. Stir well to evenly distribute the ingredients.
- Add Broth and Simmer: Pour in the chicken broth and bring the chili to a gentle simmer over medium heat. Allow it to cook uncovered for 15 to 20 minutes, stirring occasionally to prevent sticking and to develop flavors.
- Thicken the Chili: If desired, mash some of the white beans with the back of a spoon right in the pot to help thicken the chili and enhance its texture.
- Incorporate Creaminess: Reduce the heat to low and stir in the sour cream and softened cream cheese. Continue stirring until the cream cheese has fully melted and the chili becomes creamy and smooth.
- Adjust Seasoning and Serve: Taste the chili and adjust the seasoning with additional salt or spices if needed. Serve hot with optional toppings such as sliced jalapeños, fresh cilantro, extra sour cream, or crunchy tortilla chips for added texture and flavor.
Notes
- Use cooked chicken from a rotisserie or leftover roasted chicken for convenience.
- If you prefer a spicier chili, include the jalapeño slices in the cooking process or as a topping.
- To reduce fat, substitute sour cream with Greek yogurt and use light cream cheese.
- For a thicker chili, mash more beans or simmer uncovered longer to reduce liquid.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
