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Creamy Chicken Chili
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5 from 4 votes

Creamy White Chicken Chili

This creamy chicken chili has just the right amount of heat and is topped with avocado and tortilla strips for the perfect meal on a cold winter day!
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Chilis + Soups
Cuisine: American
Keyword: white chili
Servings: 4 servings
Author: Kathryn | Urban Foodie Kitchen

Ingredients

For the chili:

  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon ground pepper
  • ¼ teaspoon sea salt
  • 3 cups chicken broth
  • 1 pound boneless skinless chicken breast
  • 1 cup frozen corn kernels
  • 1 15 oz can Great Northern white beans drained and rinsed
  • 1 4 oz can mild green chilis
  • ⅓ cup 2% milk
  • ½ cup creme fraiche
  • juice of ½ a lime

For the tortilla strips:

  • 2 corn tortillas
  • 1 ½ teaspoon olive oil
  • ¼ teaspoon sea salt

For topping:

  • 1 avocado (sliced)
  • ¼ cup plain greek yogurt
  • ¼ cup shredded Monterey jack cheese
  • ¼ cup cilantro leaves chopped
  • fresh lime juice

Instructions

  • Heat the oven. Preheat oven to 350°F.
  • Make the base. Heat the oil in a large dutch oven over medium-high heat. Add onion and saute for 2 minutes. Add garlic and sauté for an additional minute. Add spices and cook until fragrant, about 30 seconds.
  • Cook the chicken. Add broth and chicken to the pot. Bring to a boil, the reduce heat, cover and simmer for 20 minutes.
  • Simmer the chili. Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the chicken to the pot. Add corn, beans and chilies; stir well. Cover and simmer for an additional 30 minutes.
  • Uncover the chili and add the milk, creme fraiche and lime juice. Increase heat to medium and cook for 20 more minutes.
  • Make the tortilla strips. While the chili finishes cooking slice the tortillas into strips, place on a rimmed baking sheet. Add the olive oil and salt, toss to coat. Bake for 15 minutes or until crispy. Remove from oven and let cool. Break or crumble into bite-sized pieces when cool.
  • Serve. When the chili is done cooking, ladle into bowls and top with avocado, cheese, greek yogurt and tortilla strips. Add a squeeze of fresh lime juice if desired. Serve immediately.

Notes

This chili freezes quite well.  Reserve the toppings until after reheating.