White Chicken Chili with Roasted Garlic
A creamy and flavorful chili that combines tender chicken, white beans, and roasted garlic for a comforting dish perfect for chilly nights.
Ingredients
For the chili
- 2 tablespoons olive oil For sautéing
- 1 medium onion, chopped
- 4 cloves roasted garlic, minced The star of the dish!
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt Adjust to taste
- ¼ teaspoon black pepper
- 3 cups cooked, shredded chicken Rotisserie works exceptionally well
- 2 cans (15 oz) white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup corn Fresh or frozen
- 1 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced roasted garlic and cook for an additional 1-2 minutes.
- Add cumin, chili powder, smoked paprika, salt, and black pepper, stirring well to combine.
- Incorporate the shredded chicken into the pot, mixing it with the spices.
- Stir in the white beans, ensuring they’re evenly distributed.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 20 minutes.
- Add the corn and heavy cream, and heat through for another 5 minutes.
- Finally, stir in the shredded Monterey Jack cheese until melted and smooth.
- Taste and adjust the seasoning if necessary.
- Serve the chili in bowls, garnishing with fresh cilantro and lime wedges.
Notes
Consider pairing this chili with warm, crusty bread or cornbread. Offer toppings like diced avocado, jalapeños, or a dollop of sour cream for extra creaminess. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze individual portions for longer storage.