This creamy white chicken chili is a cozy bowl of goodness! It’s packed with tender chicken, white beans, and a hint of spice, making it warm and comforting.
Every spoonful feels like a hug! I love topping mine with avocado and cheese for extra yum. A quick meal that warms the heart, perfect for any day!
Key Ingredients & Substitutions
Olive Oil: This is used to sauté your onions and garlic. You can swap it with canola or avocado oil if you prefer. Both work well for frying and have a neutral flavor.
Chicken: Boneless, skinless chicken breasts are great, but you can substitute with thighs for more flavor. If you’re in a hurry, shredded rotisserie chicken works perfectly too!
White Beans: Cannellini and great northern beans are perfect here. If you’re looking for a change, navy beans can serve as a good substitute. They add a similar creamy texture.
Green Chilies: If you want to adjust the spice level, you can use diced jalapeños instead. For a milder option, consider using bell peppers.
Heavy Cream: For a lighter version, half-and-half or whole milk will do. For a dairy-free option, coconut milk adds a nice richness without the cream.
How Do I Get the Chicken Just Right?
Cooking chicken to get it tender and flavorful can be a challenge. Here’s how I do it:
- Cut chicken into bite-sized pieces for even cooking. It helps them brown nicely.
- Sauté in the oil until golden, about 5-7 minutes. This not only cooks the chicken but also adds flavor!
- If using shredded chicken, just stir it in and cook briefly until heated through.
- Make sure to check that the chicken is cooked through by cutting into a piece to ensure there’s no pink.
By giving a little extra attention to the chicken, you’ll have a creamy white chicken chili with tender meat in every bite!
Creamy White Chicken Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts, cubed or shredded
- 2 cans (15 oz each) white beans (cannellini or great northern beans), drained and rinsed
- 1 can (4 oz) diced green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- 1 cup heavy cream or half-and-half
- Fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, avocado slices, sour cream, lime wedges
How Much Time Will You Need?
This creamy white chicken chili takes about 15 minutes to prepare and around 30 minutes to cook. In total, you’ll need about 45 minutes from start to finish. Perfect for a quick, comforting meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes soft and translucent, usually about 4-5 minutes. This builds a tasty base for your chili!
2. Add Garlic and Chicken:
Next, add in the minced garlic and cook for an additional 30 seconds. Stir constantly to keep it from burning. After that, toss in the cubed or shredded chicken and cook until it’s browned on all sides, which should take about 5-7 minutes. This will add great flavor!
3. Combine the Ingredients:
Now it’s time to stir in the white beans, diced green chilies, chicken broth, ground cumin, dried oregano, chili powder, and cayenne (if you’re using it). Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low and let it gently simmer for about 20 minutes. Stir it occasionally to blend the flavors and ensure the chicken is fully cooked.
4. Make it Creamy:
Once your chili has simmered, lower the heat further and slowly stir in the heavy cream or half-and-half. Mix it until fully incorporated and heat through. Avoid boiling it at this stage to keep the cream from curdling.
5. Final Touches:
Taste your chili and adjust the seasoning with more salt or pepper, if needed. Serve it hot in bowls and garnish with fresh chopped cilantro. You can also add optional toppings like shredded cheese, avocado slices, sour cream, or a squeeze of lime for an extra burst of flavor.
Enjoy your creamy white chicken chili! It’s the perfect dish for warming up on a chilly day!
Can I Use Frozen Chicken for This Recipe?
Yes! You can use frozen chicken, but make sure to thaw it completely before cooking. The best way to thaw is in the fridge overnight or in a sealed bag submerged in cold water for a quick option. Always pat it dry before adding to the pot to avoid excess moisture.
Can I Make This Chili in Advance?
Absolutely! You can prepare the chili up to 2 days in advance. Just make the recipe up to step 6, then cool and refrigerate. When you’re ready to serve, reheat on the stove over low heat, adding a little more cream if needed for freshness.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove or in the microwave, stirring occasionally for even heating. If it thickens too much upon refrigeration, add a splash of broth or cream to reach your desired consistency!
Can I Make This Chili Vegetarian?
Yes! For a vegetarian version, replace the chicken with cubed tofu or additional beans, and use vegetable broth instead of chicken broth. You can still keep the creaminess by using heavy cream, or opt for a dairy-free alternative like coconut milk.
