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- 1 lb. boneless, skinless chicken breasts, diced - 1 can (15 oz) white beans, drained and rinsed - 1 cup frozen corn The main ingredients create a hearty base for the chili. Chicken breasts give it protein and flavor. White beans add creaminess and fiber. Frozen corn brings sweetness and color to the dish. - 1 teaspoon cumin - 1 teaspoon oregano - ½ teaspoon smoked paprika - Salt and pepper to taste The spices and seasonings bring depth to the chili. Cumin adds warmth. Oregano offers a fresh taste. Smoked paprika gives a light smokiness. Salt and pepper enhance all the flavors. - Fresh cilantro - Sliced jalapeños Garnishes can make your chili shine. Fresh cilantro adds a bright touch. Sliced jalapeños give heat for those who like a kick. Adding these on top makes each bowl look inviting and tasty. {{ingredient_image_1}} 1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 diced onion and sauté for about 5 minutes. You want it to be soft and translucent. 3. Next, toss in 2 minced garlic cloves. Sauté for another minute until it smells great. 4. Now, add 1 pound of diced boneless, skinless chicken breasts. Stir it often for 5 to 7 minutes. You want the chicken to brown nicely. 1. After the chicken is browned, sprinkle in 1 teaspoon of cumin, 1 teaspoon of oregano, and ½ teaspoon of smoked paprika. Add salt and pepper to taste. Stir well to coat the chicken with spices. 2. Pour in 2 cups of chicken broth. Then add 1 can (4 oz) of diced green chilies, 1 can (15 oz) of drained and rinsed white beans, and 1 cup of frozen corn. Bring this mixture to a boil. 3. Once it boils, reduce the heat to low. Let it simmer for 20 minutes. This helps the flavors blend well. 1. Stir in 1 cup of sour cream and ½ cup of cream cheese. Mix until everything is creamy and well combined. 2. Taste your chili and adjust the seasonings if you need more flavor. Let it simmer for another 5 minutes. 3. Serve it hot, and top with fresh cilantro and sliced jalapeños if you want some heat. Enjoy your delicious white chicken chili! To make your white chicken chili creamy, use sour cream and cream cheese well. Start by adding the sour cream after simmering. It gives a nice tang. Mix it thoroughly until smooth. Then, add cream cheese for a rich texture. Stir until it melts into the chili. This combo makes your chili velvety and delicious. Sautéing and spice timing are key for deep flavor. Start by cooking onions until they turn soft. This takes about five minutes. Then, add minced garlic for just a minute. This brings out its flavor. Next, add spices like cumin and smoked paprika. Toast them for a minute before adding liquid. This step boosts the chili’s taste. Simmering your chili at the right temperature matters. After boiling, lower the heat to a gentle simmer. Let it cook for about 20 minutes. This time helps the flavors blend well. Stir occasionally to prevent sticking. If you want a thicker chili, let it simmer a bit longer. This ensures a hearty and satisfying dish. Pro Tips Use Rotisserie Chicken: For an even quicker meal, use pre-cooked rotisserie chicken. Just shred it and add it to the pot in step 5. Adjust Creaminess: For a lighter version, use Greek yogurt instead of sour cream, or reduce the amount of cream cheese. Spice It Up: If you like a bit of heat, add some cayenne pepper or increase the amount of diced green chilies. Garnish Smart: Fresh avocado slices or a squeeze of lime can elevate the flavors and add a refreshing touch to each serving. {{image_2}} To make your white chicken chili spicy, add extra jalapeños and spices. You can slice fresh jalapeños and mix them in during cooking. If you want more heat, try serrano peppers or a dash of cayenne pepper. Adjust the amount based on your spice level. This adds a fun kick that many love! If you prefer a vegetarian option, substitute the chicken with plant-based protein. You can use tofu, tempeh, or even chickpeas. These options will soak up the flavors well. Make sure to sauté them just like the chicken. This way, you still get a tasty and creamy chili. White chicken chili can be made with different beans. While cannellini and great northern beans are common, feel free to experiment. Black beans or pinto beans also work well. Each type of bean adds its own unique taste and texture. Mix and match to find your favorite combo! To store your white chicken chili, let it cool first. Use airtight containers to keep it fresh. Divide the chili into smaller portions. This way, you can enjoy it later without waste. When stored properly, it can last in the fridge for up to four days. Freezing is a great option if you want to save some for later. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Label them with the date. When you want to enjoy it again, thaw it in the fridge overnight. Reheat on the stove over low heat. Stir it often to ensure even warming. - Cooked chicken: Lasts about 3-4 days in the fridge. - White beans: If canned, they last well past their expiration date when unopened. Once opened, use them within 3-4 days. - Frozen corn: Can last in the freezer for 8-12 months. - Onion and garlic: Last about a week in the fridge. - Chicken broth: Unopened, it lasts a long time. Once opened, use it within 3-4 days. - Sour cream and cream cheese: Last about 1-2 weeks once opened. If you follow these tips, your white chicken chili will stay delicious and safe to eat! To thicken your White Chicken Chili, you have a few options. First, you can mash some of the white beans with a fork. This will help create a creamy texture. Another option is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water, then stir it into the chili. Cook for a few more minutes to see the change. Lastly, simmering the chili longer can also help reduce the liquid. Yes, you can use canned chicken in this recipe. The main pro is that it saves time. Canned chicken is already cooked, so you skip the browning step. This is great for quick meals. However, the cons include texture and flavor. Canned chicken may not have the same fresh taste as raw chicken. If you choose this option, drain the chicken well and break it into chunks before adding it to the pot. White Chicken Chili pairs well with several sides. Here are some tasty options: - Cornbread: A classic side that adds sweetness. - Rice: Plain or seasoned rice soaks up the chili well. - Tortilla chips: Crunchy chips add a nice contrast. - Salad: A fresh green salad balances the dish. - Avocado: Sliced or diced avocado brings creaminess. Try these sides to enhance your chili experience! In this article, we covered the main ingredients for white chicken chili and how to prepare it. We explored spices, optional garnishes, and tips for perfect creaminess. Variations, like a spicy version or vegetarian option, offer great flexibility. We also discussed storage tips to keep your chili fresh. White chicken chili is a tasty dish, perfect for sharing. Enjoy experimenting with flavors and making it your own. Test different ingredients, and find what you love!

Creamy White Chicken Chili

A rich and creamy chili made with chicken, white beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
  • 1 cup frozen corn
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup sour cream
  • 0.5 cup cream cheese
  • 1 tablespoon olive oil
  • for garnish fresh cilantro
  • optional sliced jalapeños (for heat)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
  • Add the minced garlic and sauté for an additional minute until fragrant.
  • Add the diced chicken breast to the pot, stirring frequently until it's browned on all sides, about 5-7 minutes.
  • Stir in the cumin, oregano, smoked paprika, salt, and pepper, ensuring the chicken is well-coated with the spices.
  • Pour in the chicken broth and add the green chilies, beans, and corn. Bring the mixture to a boil.
  • Once boiling, reduce heat to low and let it simmer for 20 minutes, allowing flavors to meld.
  • Stir in the sour cream and cream cheese, mixing until fully incorporated and the chili is creamy.
  • Adjust seasoning if needed, and let it simmer for an additional 5 minutes.
  • Serve hot, garnished with fresh cilantro and sliced jalapeños if you like some extra heat.

Notes

Adjust the heat by adding more jalapeños if desired.
Keyword chicken, chili, creamy, white beans