This creamy white chicken chili is a warm, cozy dish that’s packed with flavor! Made with tender chicken, creamy beans, and tasty spices, it’s perfect for chilly days.
It’s like a big hug in a bowl! I love serving it with crunchy tortilla chips on top. You can’t go wrong with a delicious meal that warms you up from the inside out!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for a tender texture. You can use thighs if you prefer darker meat. For a quicker prep, try using rotisserie chicken; just shred it and add it to the pot. It saves time and still tastes great!
White Beans: Great Northern or cannellini beans are ideal for this dish, adding creaminess. If you want a different flavor, use navy beans or even chickpeas for a twist. Just make sure to rinse them well to reduce sodium.
Sour Cream or Heavy Cream: Both give a lovely creaminess. If you’re looking for a lighter option, Greek yogurt is a tasty substitute and adds a little tang. Just mix it in at the end to keep it smooth!
Spices: Ground cumin, oregano, and chili powder create a rich flavor. If you’re out of chili powder, a mix of paprika and cayenne can offer a different but delightful taste. Don’t hesitate to adjust the amounts to fit your spice tolerance!
How Do I Achieve Creaminess Without Curdling the Dairy?
The key to a luscious creamy chili is to add the dairy at the right time. After simmering your ingredients, lower the heat before adding sour cream or heavy cream. If it’s too hot, you might end up with curdled cream!
- Make sure to constantly stir as you add in the cream for even mixing.
- Keep the temperature on low and avoid boiling after adding the cream.
- Let it heat through gently for that smooth texture.
Following these tips will give you a perfect creamy consistency that everyone will love!
How to Make Creamy White Chicken Chili
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-2 cans (15 oz each) white beans (like Great Northern or cannellini beans), drained and rinsed
- 1 small can (4 oz) diced green chilies
- 3 cups chicken broth
- 1 cup sour cream or heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (for topping)
- Fresh cilantro leaves (for garnish)
- Optional: red pepper flakes for a bit of heat
How Much Time Will You Need?
This creamy white chicken chili takes about 10 minutes to prep and 30 minutes to cook, making the total time around 40 minutes. It’s super quick and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-7 minutes until it’s no longer pink. Once done, remove the chicken from the pot and set it aside for later.
2. Sauté the Aromatics:
In the same pot, add the finely chopped onion. Cook it until softened, which takes about 3-4 minutes. Then, add the minced garlic and sauté for an additional minute until it’s fragrant.
3. Combine Ingredients:
Put the cooked chicken back into the pot. Add the white beans, diced green chilies, cumin, oregano, chili powder, salt, and pepper. Stir everything together to combine well.
4. Simmer for Flavor:
Pour in the chicken broth, bringing the mixture to a gentle simmer. Let it cook for about 15-20 minutes to let the flavors blend beautifully and to ensure the chicken is tender.
5. Add Creaminess:
Reduce the heat to low and stir in the sour cream or heavy cream. Make sure everything is mixed in well and the chili becomes creamy and warm. Just remember, don’t boil it after adding the cream to keep it from curdling!
6. Final Touches:
Give your chili a taste and adjust the seasoning if necessary. If you like a little heat, sprinkle in some red pepper flakes to your liking.
7. Serve and Enjoy:
Scoop the chili into bowls and top each serving with shredded cheddar cheese and fresh cilantro leaves. Dive into your delicious creamy white chicken chili and cozy up!
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works great. Just shred or chop it and add it to the pot when combining the ingredients to heat through.
How Can I Make This Chili Spicier?
If you want to add some heat, you can increase the amount of chili powder, or add diced jalapeños along with the onion. Red pepper flakes sprinkled on top before serving also give it a nice kick!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze Creamy White Chicken Chili?
Yes, you can freeze the chili! Let it cool completely, then transfer to a freezer-safe container. It will last for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove, adding a splash of broth if needed for consistency.
