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To make creamy white chicken chili, you need the following items: - 1 pound boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (4 oz) diced green chilies - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 3 cups chicken broth - 2 cans (15 oz each) white beans, such as cannellini or great northern, drained and rinsed - 1 cup corn, frozen or fresh - 1 cup heavy cream - Juice of 1 lime - Fresh cilantro, chopped (for garnish) These ingredients combine to create a rich and creamy dish filled with flavor and texture. Each component plays a valuable role, from the chicken that provides protein to the spices that add warmth. You can swap some items for different flavors or dietary needs. Here are a few ideas: - Chicken: Use shredded rotisserie chicken for a quicker option. - Beans: Swap white beans for black beans or kidney beans for a different taste. - Dairy-Free: Replace heavy cream with coconut milk or a dairy-free cream alternative. - Fresh vs. Canned: Fresh ingredients often offer better flavor. Use fresh chilies instead of canned for a kick. Use these swaps based on what you have on hand or your taste preferences. Each serving of creamy white chicken chili contains about: - Calories: 380 calories - Protein: 30 grams - Carbohydrates: 40 grams - Fat: 15 grams - Fiber: 10 grams - Key Vitamins: Rich in Vitamin C and Iron This dish is not only comforting but also offers balanced nutrition. You get protein from the chicken and beans, along with fiber from the beans and corn. This makes it a hearty and wholesome meal choice. {{ingredient_image_1}} To start, heat the olive oil in a large pot over medium heat. Once the oil is warm, add the diced onion. Sauté the onion for about five minutes. You want it to turn translucent. This step adds a rich base flavor to your chili. Next, stir in the minced garlic. Cook this for one minute until it smells great. The garlic will enhance the taste of the chili. Now, take the chicken breasts and add them to the pot. Sprinkle the green chilies, cumin, chili powder, salt, and black pepper over the chicken. Cook this for five minutes. Stir occasionally to ensure even cooking. After this, pour in three cups of chicken broth. Bring the mixture to a boil. Once it bubbles, lower the heat and cover the pot. Let it simmer for about twenty minutes. This time ensures the chicken cooks fully. When the chicken is ready, remove it from the pot. Use two forks to shred the chicken. Return the shredded chicken to the pot for more flavor. Now, it’s time to cook the chili. Add two cans of white beans and the cup of corn to the pot. Stir everything together well. Let the chili simmer for another ten minutes. This step allows the ingredients to meld beautifully. To keep the chicken tender, avoid overcooking it. Always check the chicken for doneness after twenty minutes. If it’s still pink, let it cook a bit longer. After simmering, it’s time to finish the chili. Pour in one cup of heavy cream and the juice of one lime. Mix these in carefully. Heat this through but do not let it boil. Boiling can ruin the creaminess. You may want to adjust the seasoning at this stage. Taste the chili and add more salt or spices if needed. Aim for a thick and creamy consistency. If it’s too thick, add a splash of chicken broth. Serve hot in deep bowls. Top with fresh cilantro for a burst of color and flavor. Enjoy your creamy white chicken chili! To make your creamy white chicken chili shine, adjust the spices. If you like heat, add more chili powder or diced jalapeños. For a milder taste, cut back on the chili powder. You can also add more cumin for extra warmth. To enhance creaminess, use heavy cream but keep it subtle. Start with half a cup, then taste. You can mix in some sour cream for tang without overpowering the dish. This chili pairs well with toppings. Try adding fresh avocado slices, shredded cheese, or a dollop of sour cream. A sprinkle of lime juice adds a zesty kick. For a fun presentation, serve in deep bowls. Top the chili with chopped cilantro and place a lime wedge on the side. This makes it look fresh and inviting. Use a large pot or a Dutch oven for the best results. These tools help distribute heat evenly. A slow cooker is great for hands-free cooking. It keeps the chicken tender and flavors meld beautifully. The stovetop method cooks faster. You can control the heat, ensuring nothing burns. Each method has its perks, so choose what fits your schedule best. Pro Tips Cook Chicken Thoroughly: Ensure the chicken is cooked to an internal temperature of 165°F (75°C) to guarantee safety and tenderness. Use Fresh Ingredients: Opt for fresh garlic and onion for better flavor; they can significantly enhance the overall taste of the chili. Adjust Spice Levels: Feel free to increase or decrease the amount of chili powder and cumin to match your preferred spice level. Let It Rest: Allowing the chili to sit for a few minutes after cooking helps the flavors meld together for a richer taste. {{image_2}} You can change up this creamy white chicken chili in many fun ways. Try adding veggies like bell peppers, zucchini, or spinach for extra nutrients. You can also use different meats. Turkey or pork works well and gives a nice twist. If you want a vegetarian or vegan version, swap out the chicken for mushrooms or jackfruit. Use vegetable broth instead of chicken broth and coconut milk for creaminess. Want more heat? You can easily adjust the spice level. Start by adding a pinch of cayenne pepper for some kick. If you prefer chili peppers, try jalapeños or serranos. You can also use hot sauce for extra flavor. Remember, you can always add more heat, but it’s hard to take it away once it’s in! How you serve your chili can change the whole meal. Top it with shredded cheese, diced avocado, or a dollop of sour cream for creaminess. Fresh cilantro adds a nice touch, too! For a complete meal, serve it with cornbread or warm tortillas. This chili is super versatile and can be a cozy dish for any occasion. To store leftover chili, let it cool to room temp. Then, place it in an airtight container. I recommend glass or BPA-free plastic containers. This helps keep the chili fresh. Store it in the fridge for up to four days. If you want to freeze portions, use freezer-safe bags or containers. Divide the chili into smaller servings. This way, you can thaw only what you need. To thaw, place the container in the fridge overnight. For quick reheating, use the microwave or stovetop. Just heat until hot. In the fridge, your chili is safe for about four days. If frozen, it lasts for up to three months. Check for signs of spoilage, like an off smell or mold. If you see these signs, it’s best to toss it out. Yes, you can make this chili ahead of time. It tastes even better after sitting. For best results, cool it down quickly. Store it in an airtight container. Refrigerate for up to three days. You can reheat it on the stove or in the microwave. If it thickens too much, add a splash of broth. You have a few options to thicken your chili. First, you can mash some of the white beans. This adds creaminess and texture. Second, try adding cornmeal or masa harina. This gives a nice flavor too. Lastly, a cornstarch slurry can work well. Just mix cornstarch with water, then stir it in. Yes, this chili is gluten-free. It uses beans and chicken, which have no gluten. Just check your broth label to ensure it’s gluten-free. Some brands add gluten, so it’s good to be aware. Enjoy this chili worry-free if you have gluten issues! You now have a complete guide to making white chicken chili. We covered ingredients, substitutions, and the cooking process. I shared tips to elevate flavor, serving ideas, and storage info. This recipe is versatile and can match your taste, whether you prefer it mild or spicy. Enjoy experimenting with variations and make it your own. Now, gather your ingredients and start cooking your delicious chili today!

Creamy White Chicken Chili

A delicious and creamy chili made with tender chicken, white beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups chicken broth
  • 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
  • 1 cup corn (frozen or fresh)
  • 1 cup heavy cream
  • 1 lime Juice of
  • to taste Fresh cilantro, chopped (for garnish)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the chicken breasts to the pot and season with green chilies, cumin, chili powder, salt, and black pepper. Cook for about 5 minutes, stirring occasionally.
  • Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for about 20 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  • Add the white beans and corn, stirring to combine. Allow the chili to simmer for another 10 minutes.
  • Stir in the heavy cream and juice of the lime, letting the mixture heat through without boiling. Adjust seasoning if needed.
  • Serve hot, garnished with fresh cilantro.

Notes

Serve in deep bowls with a sprinkle of cilantro on top and an extra lime wedge on the side for squeezing over the chili. A dollop of sour cream can also add a nice touch!
Keyword chicken, chili, creamy, white beans