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–+ servings
Creamy Southwestern White Chicken Chili

Savor the Comfort of Creamy Southwestern White Chicken Chili

This Creamy Southwestern White Chicken Chili is a comforting and hearty dish perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner Ideas
Cuisine: Southwestern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 tablespoon Olive oil For sautéing.
  • 1 medium Onion, chopped Yellow or white onions work beautifully.
  • 3 cloves Garlic, minced Fresh garlic infuses the chili with warmth.
  • 1 tablespoon Chili powder Key spice for heat.
  • 1 teaspoon Cumin Earthy spice for warmth.
  • ½ teaspoon Paprika Adds subtle smokiness.
  • ½ teaspoon Oregano Gives a hint of Mediterranean influence.
  • 1 cup Diced green chilies Choose mild or hot as per preference.
  • 4 cups Cooked shredded chicken Use rotisserie chicken for convenience.
  • 1 cup Chicken broth Cozy base for the chili.
  • 1 cup Heavy cream For a luxuriously creamy texture.
  • 1 cup Corn kernels Fresh or frozen.
  • 1 cup Shredded cheese (e.g., Monterey Jack) Melts beautifully in the chili.
  • 1 medium Red bell pepper, chopped Adds sweetness and color.
  • 1 medium Green bell pepper, chopped Offers a mild contrast.
Optional Toppings
  • 1 bunch Cilantro Fresh garnish.
  • 1 cup Additional cheese For extra cheesiness.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add 1 chopped medium onion and 3 minced garlic cloves. Sauté for about 5 minutes, until the onion is translucent and fragrant.
  2. Stir in 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, and ½ teaspoon oregano. Cook for 1-2 minutes.
  3. Add 1 cup of diced green chilies, 4 cups of cooked shredded chicken, 1 cup of chicken broth, and 1 cup of corn kernels to the pot. Mix well and bring to a gentle simmer.
  4. Reduce heat to low and pour in 1 cup of heavy cream, followed by 1 cup of shredded cheese. Stir until cheese melts completely.
  5. Add chopped 1 medium red bell pepper and 1 medium green bell pepper. Cook for an additional 5 minutes.
  6. Scoop the chili into bowls and garnish with cilantro and additional cheese. Enjoy!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 950mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Use leftover rotisserie chicken for convenience. This chili improves in flavor when stored overnight.

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