Every year December rolls around with negative temperatures and, while it shouldn’t, it catches me off guard every time! So I cuddle up in front of my fantastic fireplace and cook lots of warming soup and chili recipes.
This Creamy White Chicken Chili is the Man’O’Man’s favorite. I make mine with some additional heat with the Cayenne Pepper; feel free to leave that out if you don’t have mouths of steel like us.
The recipe is very straight forward; sauté your onions and garlic. Then add everything else, except the whipping cream. I like to use my frozen corn from the garden in this recipe, as it adds a tiny hint of sweetness to the spice. Cook for 30 minutes and then stir in the whipping cream.
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Servngs
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Ingredients
- 1 Onion, Medium chopped
- 2 cloves Garlic minced
- 1 Tbsp. Butter
- 1 package Rotisserie Chicken (or leftover chicken) shredded
- 4 cups Chicken Broth
- 1 can Black Beans
- 1 cup Frozen Corn
- 1 can Diced Tomatoes
- 1 tsp. Chili Powder
- 1 tsp. Cumin
- 1/2 tsp Cayenne Pepper optional
- 1 cup Heavy Whipping Cream
- 1 tsp. Salt more to taste
Ingredients
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Instructions
- In a large stockpot melt butter. Add onions and garlic and cook until semi-transparent. Add chicken broth, chicken, diced tomatoes, frozen corn, and black beans. Also add spices; chili powder, cumin and cayenne pepper (if desired).
- Bring mixture to a boil. Reduce heat and simmer, covered, for 30 minutes.
- Stir in heavy whipping cream. Cook for 5 minutes and then remove from heat. Serve warm with crushed tortilla chips or fritos on top and cornbread on the side.
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