Your favorite white chicken chili just got a comforting and flavorful makeover! This recipe transforms the classic dish into an irresistible bowl of warmth that’s perfect for cozy nights or gatherings with friends. With tender chicken, creamy beans, and a hint of spice, this chili is not only delicious but also incredibly easy to prepare. If you’re looking for a meal that’s both satisfying and quick to whip up, you’ve come to the right place!
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 a delightful twist on traditional chili that features a creamy base instead of the classic tomato sauce. Picture this: a steaming bowl of white chicken chili, topped with fresh cilantro and a dollop of sour cream, all served with warm tortillas on the side. It’s a comforting dish that’s sure to please everyone at the table.
Table of Contents
Ingredients
Here’s what you’ll need to make this delicious white chicken chili: nutritional information
- 1 pound boneless, skinless chicken breasts – diced into bite-sized pieces
- 1 tablespoon olive oil – for sautéing
- 1 medium onion – finely chopped
- 3 cloves garlic – minced
- 2 cans (15 oz each) white beans (like cannellini or great northern) – drained and rinsed
- 1 can (4 oz) diced green chilies – for a mild kick
- 2 cups chicken broth – low sodium preferred for better flavor control
- 1 teaspoon ground cumin – adds warmth and depth
- 1 teaspoon chili powder – for a touch of spice
- 1/2 teaspoon salt – adjust to taste
- 1/4 teaspoon black pepper – freshly ground for best flavor
- 1 cup heavy cream – for a rich, creamy texture
- 1/2 cup fresh cilantro – chopped, for garnish
- Sour cream – for serving, optional
- Tortilla chips or warm tortillas – for serving, optional
Instructions
Let’s walk through the steps to make this comforting white chicken chili:
- In a large pot or Dutch oven, 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 an additional minute, until fragrant.
- Add the diced chicken to the pot, cooking until it’s no longer pink, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the chicken is cooked through, add the drained white beans, green chilies, chicken broth, cumin, chili powder, salt, and pepper. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. This allows the flavors to meld together.
- After simmering, stir in the heavy cream. Allow the chili to heat through for an additional 5 minutes, but do not boil.
- Remove from heat and garnish with fresh cilantro. Serve hot with a dollop of sour cream and tortilla chips or warm tortillas on the side.
Variations
What else can I add to this white chicken chili? Here are some great ideas to customize your dish: chili variations Crockpot Turkey Chili
- For a smoky flavor, add a teaspoon of smoked paprika.
- Mix in some frozen corn for a sweet crunch.
- Substitute the heavy cream with coconut milk for a dairy-free version.
- Add diced bell peppers for extra color and nutrition.
- For a spicy kick, include jalapeños or a dash of hot sauce.
Serving Suggestions
What can I serve with this white chicken chili? Here are a few complementary dishes:
- Warm cornbread or crusty bread for dipping.
- A fresh garden salad with a zesty vinaigrette.
- Guacamole and tortilla chips for a tasty appetizer.
- Rice or quinoa for a heartier meal.
Tips & Tricks
Here are some helpful tips to ensure your white chicken chili turns out perfectly: cooking tips Crockpot Ham & Bean Soup
- Use leftover rotisserie chicken: This is a great way to save time. Just shred the chicken and add it during the last few minutes of cooking.
- Thicken your chili: If you prefer a thicker consistency, mash some of the beans before adding them to the pot.
- Flavor boost: Don’t hesitate to taste and adjust the seasonings during cooking. Every palate is different!
- Storage: This chili keeps well in the fridge for up to five days, and it also freezes beautifully. Store in airtight containers for easy meals later.
FAQ
Q: Can I make white chicken chili in a slow cooker?
A: Absolutely! Sauté the onions and garlic first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream just before serving.
Q: Is this recipe spicy?
A: This version is relatively mild, but you can adjust the spice level by adding more chili powder or fresh peppers according to your taste.
Q: Can I make this dish ahead of time?
A: Yes! It tastes even better the next day as the flavors develop. Just reheat gently on the stove over low heat.
This white chicken chili recipe is worth making for its creamy texture and the delightful blend of flavors that come together in one pot. Whether you’re serving it for a casual weeknight dinner or a special gathering, it’s sure to impress. Try it out, and you’ll find it becomes a staple in your recipe rotation!
White Chicken Chili Recipe
Transform the classic white chicken chili into a comforting bowl of warmth with tender chicken, creamy white beans, and a hint of spice, creating a delicious and easy-to-prepare dish perfect for any occasion.
Ingredients
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1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
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1 tablespoon olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
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1 can (4 oz) diced green chilies
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2 cups low-sodium chicken broth
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 cup heavy cream
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1/2 cup fresh cilantro, chopped, for garnish
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Sour cream, for serving (optional)
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Tortilla chips or warm tortillas, for serving (optional)
Directions
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In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
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Stir in minced garlic and cook for an additional minute, until fragrant.
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Add diced chicken to the pot, cooking until no longer pink, about 5-7 minutes. Stir occasionally for even cooking.
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Once the chicken is cooked through, add drained white beans, green chilies, chicken broth, cumin, chili powder, salt, and pepper. Stir well to combine all ingredients.
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Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes to meld the flavors together.
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After simmering, stir in the heavy cream. Allow the chili to heat through for an additional 5 minutes, but do not boil.
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Remove from heat and garnish with fresh cilantro. Serve hot with a dollop of sour cream and tortilla chips or warm tortillas on the side.
