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Easy White Chicken Chili

A comforting and creamy chili featuring tender chicken, white beans, and spices, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Opt for fresh or rotisserie chicken.
  • 1 can white beans, drained and rinsed
  • 1 can corn, drained
  • 1 cup chicken broth Use low-sodium for a lighter version.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
Spices and Seasonings
  • 1 teaspoon cumin Enhances flavor.
  • 1 teaspoon chili powder Adjust based on spice preference.
  • to taste Salt and pepper Season according to personal preference.
Toppings (optional)
  • 1 cup shredded cheese For garnishing.
  • to taste Sour cream and cilantro For serving.

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 350°F (175°C).
  2. Mix the Ingredients: In an oven-safe container, combine the cooked shredded chicken, white beans, corn, chicken broth, diced onion, minced garlic, cumin, chili powder, salt, and pepper. Stir until well combined.
Cooking
  1. Bake the Chili: Place the container in the oven and let it bake for 15 minutes or until heated through.
Serving
  1. Serve: Ladle the chili into bowls, topping with shredded cheese, sour cream, and fresh cilantro if desired.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw in the refrigerator overnight to reheat.