When most people think of chili, thoughts of tomatoes usually come to mind. After all, tomatoes are a staple ingredient of traditional chili, and you can't make chili without tomatoes ... or can you? This hearty white chicken chili is proof that chili doesn't need to be red in order to be delicious and comforting! Instead of tomatoes, it calls for a generous scoop of sour cream, resulting in a creamy chili that's hard to resist. Even better, you can make it in just three easy steps!
Things You'll Need
2 1/2 cups chicken, shredded
1 Tbsp. olive oil
1 small yellow onion, diced
2 garlic cloves, minced
3 cups chicken broth
30 oz. canned white kidney beans
15 oz. canned corn
8 oz. canned green chiles
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
1 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. paprika
3/4 cup sour cream
1/4 cup heavy cream (or more sour cream)
Sour cream, cilantro, lime, tortilla chips (for topping)
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Tip
Rotisserie chicken works well in this recipe and makes things even quicker and easier! Alternatively, if you'd like to cook the chicken from scratch, you'll need 1 pound of boneless and skinless chicken breasts. Boil, bake, or fry the chicken until it's cooked and then shred it with your fingers.
1. Cook the onion and garlic
In a large pot over medium-high heat, warm the olive oil. Cook the onion for 5 to 7 minutes or until it's tender and golden brown. Add the garlic and cook for 1 minute.
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2. Add the chili ingredients
Add the shredded chicken, broth, white kidney beans, corn, chiles, and spices to the pot. Bring it to a boil and then reduce the heat. Simmer for 20 to 25 minutes, mixing frequently.
3. Add the sour cream
Add the sour cream (and heavy cream if using it). Mix until the broth is opaque and creamy. Taste the chili and add more spices and sour cream if desired.
Tip
Toss in a few handfuls of spinach for an extra punch of nutrients.
Serve your delicious dish with a dollop of sour cream, fresh cilantro, and crushed tortilla chips. Drizzle on some lime juice and enjoy!
