In the same pot, add the chopped onion and sauté for 4-5 minutes, until softened.
Stir in the minced garlic and cook for an additional minute.
Combine Ingredients:
Add the diced tomatoes, Rotel tomatoes, white beans, cream of chicken soup, milk, and chicken broth to the pot. Stir well to combine.
Return the chicken to the pot and add the cumin, chili powder, smoked paprika (if using), salt, and pepper.
Simmer:
Bring the chili to a gentle boil, then reduce the heat to low.
Cover and simmer for 15-20 minutes, stirring occasionally, until the flavors meld and the chicken is fully cooked.
Serve:
Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, sour cream, avocado slices, fresh cilantro, and tortilla chips.
Serve with lime wedges for a bright, zesty finish.
Tips:
Make It Spicier: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
Thicker Chili: Stir in 1-2 tablespoons of cream cheese or cornstarch slurry during the simmering process for a creamier texture.
Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Enjoy your rich, hearty, and comforting Creamy White Chicken Chili Bowl—it’s sure to become a family favorite! 🥣🧄🍅
