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Creamy Southwestern White Chicken Chili

Creamy Southwestern White Chicken Chili for Cozy Nights

Enjoy this Creamy Southwestern White Chicken Chili, a comforting and flavorful dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Dishes
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive oil Enhances flavor; can substitute with avocado oil.
  • 1 medium Onion Adds a sweet, savory base; yellow onions work well too.
  • 3 cloves Garlic Freshly minced is best for flavor.
  • 1 medium Red bell pepper Provides sweetness and color.
  • 1 medium Green bell pepper Offers slight bitterness; can omit if not desired.
For the Spice Blend
  • 1 teaspoon Ground cumin Essential for Southwest flavor.
  • 1 teaspoon Chili powder Adds depth.
  • 0.5 teaspoon Smoked paprika Adds warmth and smoky essence.
  • 0.5 teaspoon Salt Adjust according to preference.
  • 0.5 teaspoon Black pepper Freshly cracked is best.
For the Chili
  • 4 cups Shredded cooked chicken Use rotisserie for time-saving.
  • 1 cup Chicken broth Keeps the chili moist.
  • 1 cup Heavy cream Adds richness; can substitute with coconut milk.
  • 1 cup Corn kernels Fresh or frozen both work.
  • 1 cup Diced green chilies Brings Southwestern heat.
Optional Topping
  • 1 cup Shredded cheese Optional for added creaminess.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat and sauté the diced onion for about 5 minutes until translucent.
  2. Add minced garlic and cook for an additional minute, allowing it to become fragrant.
  3. Add diced red and green bell peppers, cooking them until softened, about 3 to 4 minutes.
  4. Sprinkle in ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir and cook for another minute.
  5. Introduce shredded chicken, chicken broth, heavy cream, corn kernels, and diced green chilies. Stir well and simmer.
  6. Reduce heat and allow the chili to simmer uncovered for 20 to 25 minutes, stirring occasionally.
  7. Ladle into bowls and top with shredded cheese if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 60mgCalcium: 200mgIron: 2.5mg

Notes

Store in an airtight container in the refrigerator for up to 3 days. Can freeze for up to 3 months.

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