Your favorite white chicken chili – just got a creamy and cozy makeover! This recipe transforms the classic dish into a warm, flavorful experience that’s perfect for chilly nights or gatherings with friends. If you’ve been on the internet lately, you’ve probably seen white chicken chili – taking over your feeds everywhere – and for good reason. It’s the ultimate comfort food that combines tender chicken, hearty beans, and a rich, velvety broth.
What makes this recipe special is its perfect balance of spices and ingredients that create a delightful depth of flavor. I’ve added a few personal touches that elevate the dish while keeping it simple enough for a weeknight dinner. Whether you’re new to cooking or a seasoned chef, this white chicken chili – will have you impressing your family and friends in no time!
Table of Contents
Ingredients
Here’s what you’ll need to create this delicious white chicken chili – that’s bursting with flavor: ground cumin
- 1 pound boneless, skinless chicken breasts – for a tender and juicy base
- 1 tablespoon olive oil – helps in sautéing the vegetables
- 1 medium onion, chopped – adds sweetness and depth
- 2 cloves garlic, minced – for aromatic flavor
- 1 can (15 oz) white beans, drained and rinsed – adds creaminess and protein
- 1 can (4 oz) diced green chilies – for a mild kick
- 1 teaspoon ground cumin – enhances the chili flavor
- 1 teaspoon chili powder – provides a warm heat
- 4 cups chicken broth – the flavorful base of the chili
- 1 cup heavy cream – for that rich, creamy texture
- Salt and pepper to taste – enhances all the flavors
- Fresh cilantro, chopped, for garnish – adds brightness
Instructions
Let’s walk through the steps to make this irresistible white chicken chili – that will warm your heart and home: heavy cream
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the boneless chicken breasts to the pot, followed by the diced green chilies, cumin, chili powder, salt, and pepper. Stir to combine and cook for about 2-3 minutes.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
- Add the white beans and heavy cream to the pot. Stir well and let the chili simmer for an additional 10 minutes to thicken.
- Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh cilantro.
What Else Can I Add to This White Chicken Chili –?
You can absolutely play around with the ingredients while keeping the white chicken chili – vibe. Here are some great variations to consider: Crockpot Turkey Chili
- Add diced bell peppers or corn for extra sweetness and texture.
- Incorporate jalapeños for a spicier version of the chili.
- Substitute heavy cream with Greek yogurt for a lighter option.
- For a smoky flavor, try adding some smoked paprika or diced chipotle peppers.
- Mix in some spinach or kale for a healthy twist.
What Can I Serve With This White Chicken Chili –?
This white chicken chili – is delicious on its own, but here are some complementary dishes that pair wonderfully:
- Crusty bread or cornbread for dipping and soaking up the chili.
- A fresh garden salad with a citrus vinaigrette to balance the richness.
- Avocado slices or guacamole for a creamy contrast.
- Chips for a crunchy texture alongside the chili.
Tips & Tricks
To ensure your white chicken chili – turns out perfect every time, consider these helpful tips: Crockpot Ham & Bean Soup
- For extra flavor, sear the chicken breasts before shredding them, then add them back to the pot.
- Let the chili sit for a while after cooking; the flavors will meld and improve.
- If you prefer a thicker chili, add a tablespoon of cornstarch mixed with water towards the end of cooking.
- For meal prep, this chili stores well in the refrigerator for up to 4 days or can be frozen for longer storage.
FAQ
Q: Can I use frozen chicken for this recipe?
A: Yes! Just cook the chicken longer until it’s fully cooked through.
Q: Can I make this white chicken chili – in a slow cooker?
A: Absolutely! Combine all the ingredients in the slow cooker and cook on low for 6-8 hours.
Q: Is there a way to make this recipe dairy-free?
A: Yes! Use coconut milk instead of heavy cream for a delicious dairy-free option.
Q: How can I make this spicier?
A: Add more chili powder or fresh jalapeños to suit your spice preference.
Q: What can I do with leftovers?
A: Leftover chili can be used as a filling for burritos or as a topping for baked potatoes.
This white chicken chili – is not just a meal; it’s a hug in a bowl. With its creamy texture and warm spices, it’s the perfect dish for gatherings, cozy nights in, or simply when you need a bit of comfort food. Give this recipe a try, and I guarantee it will become a staple in your home – just like it has in mine!
White Chicken Chili – Creamy, Cozy, and Full of Flavor
Creamy and cozy white chicken chili recipe that transforms the classic dish into a warm, flavorful experience perfect for chilly nights or gatherings with friends. This dish combines tender chicken, hearty white beans, and a rich, velvety broth with the perfect balance of spices and ingredients for a delightful depth of flavor.
Ingredients
-
1 pound boneless, skinless chicken breasts
-
1 tablespoon olive oil
-
1 medium onion, chopped
-
2 cloves garlic, minced
-
1 can (15 oz) white beans, drained and rinsed
-
1 can (4 oz) diced green chilies
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
4 cups chicken broth
-
1 cup heavy cream
-
Salt and pepper to taste
-
Fresh cilantro, chopped, for garnish
Directions
-
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
-
Add the chicken breasts, diced green chilies, cumin, chili powder, salt, and pepper. Stir to combine and cook for about 2-3 minutes.
-
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes, or until the chicken is cooked through.
-
Remove the chicken from the pot, shred it with two forks, and return it to the pot.
-
Add the white beans and heavy cream to the pot. Stir well and let the chili simmer for an additional 10 minutes to thicken.
-
Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh cilantro.
