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- Chicken and Base Ingredients - 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 cans (15 oz each) white beans (cannellini or navy beans), drained and rinsed - 1 can (4 oz) diced green chilies - 2 cups chicken broth - 1 cup corn kernels (fresh, frozen, or canned) - Spices and Seasonings - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - Optional Garnishes and Serving Suggestions - 1 cup heavy cream - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) When I think about making creamy white chicken chili, I start with the right ingredients. The base is simple: chicken, beans, and broth. I love using boneless, skinless chicken breasts. They cook quickly and shred easily. Next, I add olive oil to a pot and heat it up. The onion and garlic bring a lot of flavor. You can’t go wrong with these two. They form a great base for the chili. Now, let's talk about spices. Ground cumin and chili powder add warmth. Smoked paprika gives it a nice smoky flavor. Don’t forget to season with salt and pepper to bring out all the goodness. For creaminess, heavy cream is key. It makes the chili rich and smooth. Finally, I love adding fresh cilantro and lime. They add a pop of freshness at the end. Gather these ingredients, and you’re on your way to a delicious meal! {{ingredient_image_2}} First, heat the olive oil in a large pot over medium heat. When the oil shimmers, add the diced onion. Cook the onion for about 3-4 minutes. It should be soft and fragrant. Next, add the minced garlic. Sauté it for 1-2 minutes, stirring often. You want the garlic to be aromatic, not brown. Now, season the chicken breasts with salt and pepper. Place them in the pot with the onions and garlic. Pour in the chicken broth, making sure the chicken is submerged. Bring this mixture to a gentle simmer. Then, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes. The chicken should reach an internal temperature of 165°F. Carefully remove the chicken and let it rest for a few minutes. After the chicken cools, shred it using two forks. While you do this, return to the pot. Add the rinsed white beans, diced green chilies, ground cumin, chili powder, smoked paprika, and corn. Stir well to mix everything together. Continue to simmer uncovered for 5-10 minutes. This lets all the flavors meld nicely. When the chili is hot and fragrant, stir in the heavy cream. Add the shredded chicken back into the pot. Heat it for another 5 minutes, stirring gently. Avoid boiling to keep the cream from separating. Taste your chili and add more salt or pepper if needed. Now, it’s ready to serve! Enjoy it hot, garnished with chopped cilantro and lime wedges for extra zest. How to Achieve Perfectly Shredded Chicken To get the best shredded chicken, cook it until it reaches 165°F. After cooking, let it rest for a few minutes. Use two forks to pull the chicken apart gently. This method gives you nice, even pieces. Best Practices for Using Heavy Cream When adding heavy cream, do it at the end of cooking. Stir it in gently and avoid boiling. Boiling can cause the cream to separate, ruining the texture. Use fresh heavy cream for the best taste. Adjusting Flavors and Spice Levels Taste your chili before serving. If you want it spicier, add more chili powder or diced green chilies. For a milder flavor, reduce the spices. You can also balance heat with a bit of lime juice or extra cream. Ideal Pairings for Creamy White Chicken Chili This chili pairs well with cornbread or tortilla chips. You can serve it with a fresh salad for a light meal. A cold drink like iced tea or lemonade complements the dish nicely. Recommended Toppings for Extra Flavor Add toppings to enhance flavor. Fresh cilantro adds a nice pop. Lime wedges bring brightness. You can also sprinkle cheese or diced avocado on top for creaminess. Pro Tips Use Rotisserie Chicken: For a quicker option, substitute cooked rotisserie chicken instead of raw chicken breasts. Just shred it and add it to the pot after sautéing the onions and garlic. Adjust the Spice Level: If you prefer a spicier chili, add more diced green chilies or a pinch of cayenne pepper. Adjust according to your taste! Make it Dairy-Free: To make a dairy-free version, replace the heavy cream with coconut milk or a plant-based cream alternative. Garnish Creatively: Experiment with garnishes like avocado slices, jalapeño rings, or crispy tortilla strips for added texture and flavor! {{image_4}} You can swap chicken for turkey if you want a leaner option. For a different taste, try using shredded pork or cooked shrimp. Each protein adds unique flavor and texture to your chili. For a healthier choice, use low-fat milk instead of heavy cream. Greek yogurt can also add creaminess while boosting protein. If you want to cut carbs, use cauliflower rice instead of beans. To make this dish vegan, replace chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth. For creaminess, coconut milk works well. You still get a rich flavor without any animal products. You can add more veggies to boost nutrition. Consider bell peppers, zucchini, or spinach. These veggies add color, texture, and flavor. Plus, they make the dish even healthier! If you like heat, add jalapeños or cayenne pepper. For a smoky flavor, use chipotle peppers. Adjust the spice to match your taste. Remember, you can always start with a little and add more as needed! How do you store leftovers? After you enjoy your creamy white chicken chili, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to four days. What are the best containers for storage? Glass containers are great for storing chili. They are easy to clean and don’t absorb odors. Plastic containers work too, just make sure they are BPA-free. What are some tips for freezing? If you want to save chili for later, freezing is a good option. Use freezer-safe bags or containers. Be sure to leave some space at the top for expansion. This chili can last for about three months in the freezer. How do you thaw and reheat chili? To thaw, move the chili from the freezer to the fridge the night before. This way, it will thaw slowly and safely. When ready to serve, reheat in a pot over medium heat. Stir it often until it's hot. If it seems thick, add a splash of chicken broth or water to help. Yes, you can use frozen chicken! Just add an extra 10-15 minutes to the cooking time. Make sure the chicken reaches 165°F to ensure safety. If you use frozen chicken, it may release more water. Adjust your broth accordingly to keep the chili creamy. If you want a lighter option, use half-and-half or whole milk. A non-dairy option is coconut milk, which adds a slight sweetness. You can also use Greek yogurt for creaminess but add it at the end to prevent curdling. This chili has a mild spice level. The diced green chilies add a gentle heat. If you like more spice, add extra chili powder or diced jalapeños. You can also serve hot sauce on the side for those who want a kick. Cannellini or navy beans are the best choices. They are creamy and hold their shape well in the chili. If you want a different texture, you can also use great northern beans. The key is to drain and rinse them before adding to the pot. This blog post covered how to make creamy white chicken chili. We went over the key ingredients, steps to cook, and tips for the best results. You learned about variations, storage, and answered common questions. Making this dish is fun and easy. Feel free to experiment and adjust it to your taste. Enjoy your chili with friends and family, and remember, the best meals are shared with those you love.

Creamy Dreamy White Chicken Chili

A rich and flavorful white chicken chili that's creamy and comforting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) white beans (cannellini or navy beans), drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup heavy cream
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the finely diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
  • Incorporate the minced garlic into the pot and sauté for an additional 1-2 minutes, stirring frequently, until the garlic is aromatic but not browned.
  • Season the chicken breasts generously with salt and pepper, then nestle them into the pot with the onions and garlic. Pour in the chicken broth, ensuring the chicken is submerged. Bring the mixture to a gentle simmer.
  • Once simmering, reduce the heat to low, cover the pot, and let it simmer for approximately 20 minutes, or until the chicken is cooked through (an internal temperature of 165°F). Carefully remove the chicken from the pot and allow it to rest for a few minutes before shredding it using two forks.
  • Return to the pot and add the rinsed white beans, diced green chilies, ground cumin, chili powder, smoked paprika, and corn. Mix well to combine the ingredients, then continue to simmer uncovered for another 5-10 minutes to let the flavors meld.
  • When the chili is hot and aromatic, stir in the heavy cream and add the shredded chicken back into the pot. Heat for another 5 minutes, stirring gently, but avoid boiling to prevent the cream from separating. Taste and adjust the seasoning with additional salt and pepper if needed.
  • Serve the chili hot in bowls, garnished with freshly chopped cilantro and accompanied by lime wedges for a zesty finish.

Notes

Adjust seasoning to taste and serve with lime for added flavor.
Keyword chicken chili, creamy chili, white chili