Creamy White Chicken Chili

Name: Creamy White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 1 small red onion, diced; 1 jalapeno pepper, thinly sliced; 1 tbsp olive oil; 2 cloves garlic, minced; 2 tsp ground cumin; 1 tsp salt; 1/2 teaspoon pepper; 2 cups low-sodium chicken broth; 3 cups chopped cooked chicken; 2 cans (19 oz / 540 ml each) white kidney beans, rinsed and drained; 2 cans (4 oz each) chopped green chilies; 1 can (15 oz / 341 ml) corn niblets, drained; 1 cup full-fat sour cream; Grated cheddar cheese; Roughly chopped fresh cilantro; Crushed tortilla chips; Sliced jalapenos; Sour cream

fromcrumbblog.com www.crumbblog.com/creamy-white-chicken-chili

This creamy white chicken chili is chock-full of shredded chicken, white beans, green chiles and corn in a thick, creamy sauce. It's a great change of pace from the usual tomato-based chilis.

45 min

cook 30 min

Tex-Mex

5.0 (3)

Ingredients

Instructions

In a large, heavy-bottomed pot set over medium-high heat, saute the onions and jalapeno in olive oil until the onions are soft and translucent, about 5 minutes. Add the garlic, cumin, salt and pepper, and continue cooking until fragrant, about 1-2 minutes.
Stir in the chicken broth, cooked chicken, beans, and canned chilies. Bring to a simmer, then reduce the heat to low and simmer, uncovered, for 30 minutes.
Stir in the corn and sour cream, and simmer for 5 minutes longer to heat through. Serve right away with your toppings of choice.