Cozy Gluten Free White Chicken Chili
A soothing and hearty white chicken chili that combines tender chicken, creamy white beans, and zesty spices for a comforting meal on cool days.
Ingredients
Main Ingredients
- 2 pounds diced cooked chicken
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cans white or Cannellini beans, rinsed and drained
- 4 cups chicken stock
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne
- 8 ounces sour cream
- 1/2 cup heavy cream
- 1 can diced green chilies
Garnishes
- sour cream
- shredded cheese
- chopped scallions
- chopped cilantro
Instructions
Preparation
- Heat oil in a heavy-bottomed soup pot over medium-high heat. Add the diced onion and sauté until translucent and slightly browned.
- Once the onions are ready, add the minced garlic, Kosher salt, ground black pepper, cayenne, dried oregano, and ground cumin. Cook for a few minutes until fragrant.
- Pour in the chicken stock, scrapping any bits from the bottom of the pot. Add the cooked chicken, rinsed beans, and diced green chilies. Bring to a boil.
- Reduce the heat to simmer and cook for about 30 minutes, stirring occasionally.
- Remove from heat and stir in sour cream and heavy cream until smooth.
Notes
For a thicker chili, mash some of the white beans against the side of the pot before adding the cream. Adjust spices to match your heat preference, and consider adding jalapeños for a spicy kick. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for longer storage.