Can I make this in a slow cooker?

Yes! Just sauté the onion, garlic, and spices first, then add everything except the sour cream, cilantro, and lime juice. Cook on low for 4–5 hours. Stir in the finishing ingredients before serving.

Can I make it in the Instant Pot?

Definitely. Use the sauté function for the onion and spices, then add the rest (minus the sour cream, cilantro, and lime juice). Cook on high pressure for 10 minutes, quick release, then stir in the remaining ingredients.

How do I store leftovers?

Keep in the fridge for up to 3 days in an airtight container. Reheat gently on the stove.

Not very. The green chiles are mild, but you can always leave out the cayenne or add more heat depending on your family’s preference.

White Chicken Chili with Green Chiles Irresistible Dinner

Name: White Chicken Chili with Green Chiles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 rotisserie chicken, shredded (about 2 cups); 1 tablespoon olive oil; 1 medium onion, chopped; 2–3 cloves garlic, minced; ⅛ teaspoon cayenne (optional); 2 teaspoons ground cumin; ½ teaspoon chili powder; 1 teaspoon dried oregano; ½ teaspoon garlic powder; 1 teaspoon salt; Two 4-ounce cans diced green chiles; 2 cups canned hominy, drained; 1 can corn, drained (15 ounces); 4–6 cups chicken broth; 1 cup sour cream; ½ cup fresh cilantro, chopped; Juice of 2 small limes; Extra salt and pepper to taste; Optional toppings: crushed tortilla chips, shredded cheese, chopped green onions, sliced avocado, extra sour cream

Description

This white chicken chili with green chiles is a cozy, flavorful, and family-friendly dinner that comes together in under 30 minutes—perfect for busy weeknights or chilly evenings.

Ingredients

Scale

1 rotisserie chicken, shredded (about 2 cups)
1 tablespoon olive oil
1 medium onion, chopped
2–3 cloves garlic, minced
⅛ teaspoon cayenne (optional)
2 teaspoons ground cumin
½ teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon garlic powder
1 teaspoon salt
Two 4-ounce cans diced green chiles
2 cups canned hominy, drained
1 can corn, drained (15 ounces)
4–6 cups chicken broth
1 cup sour cream
½ cup fresh cilantro, chopped
Juice of 2 small limes
Extra salt and pepper to taste
Optional toppings: crushed tortilla chips, shredded cheese, chopped green onions, sliced avocado, extra sour cream

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Instructions

Heat the olive oil in a large pot over medium-high heat.
Add the onion and sauté until softened, about 4 minutes.
Stir in the garlic, cayenne, cumin, chili powder, oregano, garlic powder, and salt. Cook for 1 minute.
Add the diced green chiles and cook for another minute.
Mix in the shredded chicken, hominy, and corn. Stir until warmed through.
Pour in the chicken broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 10–15 minutes.
Remove from heat and stir in the sour cream and cilantro.
Add the lime juice and adjust seasoning with extra salt and pepper as needed.
Serve hot with your favorite toppings.

Notes

For a creamier texture, stir in half a block of cream cheese with the sour cream. The chili freezes well—just leave out the sour cream until reheating for best results.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 375
Sugar: 4g
Sodium: 680mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 75mg