Description
A hearty and creamy white chicken chili, perfect for meal prepping and packed with flavor.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can white beans (like cannellini or great northern)
- 1 can corn (drained)
- 1 cup chicken broth
- 1 cup milk or a dairy-free alternative
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1–2 jalapeños (chopped, optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Sauté the onion and garlic until softened, about 3-5 minutes.
- Add the shredded chicken, white beans, corn, chicken broth, milk, cumin, chili powder, salt, and pepper.
- Stir to combine and bring to a simmer.
- Cook for 20-30 minutes, stirring occasionally, until heated through.
- For slow cooker, combine all ingredients and cook on low for 4-6 hours.
- For Instant Pot, cook on high pressure for 10 minutes, then release the pressure.
- Serve hot, garnished with fresh cilantro.
Notes
Best eaten fresh the same day. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg