Creamy White Chicken Chili

Creamy White Chicken Chili

Ingredients:

• 1 lb (450 g) cooked chicken (shredded or diced)
• 2 cups (500 ml) chicken broth
• 1 can (15 oz) white beans (like cannellini or Great Northern), drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1 cup (240 ml) heavy cream or half-and-half
• 1/2 cup (120 ml) sour cream
• 2 tbsp olive oil
• Salt and black pepper to taste

Optional Toppings:

• Shredded cheese (cheddar, Monterey Jack, or mozzarella)
• Fresh cilantro
• Additional sour cream
• Tortilla chips or strips
• Lime wedges

Instructions:

1. Sauté Aromatics:
   • Heat olive oil in a large pot over medium heat.
   • Add the onion and garlic, sauté until soft and fragrant (about 3 minutes).
2. Build the Base:
   • Add cumin, chili powder, smoked paprika, and oregano. Stir to toast the spices for 1 minute.
   • Pour in the chicken broth, green chilies, and beans. Bring to a simmer.
3. Add Chicken:
   • Stir in the shredded chicken and let the mixture simmer for 15-20 minutes, allowing the flavors to meld.
4. Thicken the Chili:
   • Use an immersion blender to blend a small portion of the chili for a thicker texture (optional).
   • Stir in the heavy cream and sour cream, cooking gently for another 5 minutes. Do not let it boil.
5. Season to Taste:
   • Adjust seasoning with salt and pepper as needed.
6. Serve and Garnish:
   • Ladle the chili into bowls. Top with shredded cheese, a dollop of sour cream, fresh cilantro, and any other desired toppings.

This creamy white chili is perfect with warm cornbread or over rice. Let me know if you’d like to customize the recipe further!