White Chicken Chili Recipe
Introduction
White Chicken Chili is a delightful twist on traditional chili. It’s rich and creamy without being too heavy and has a refreshing balance of spices. Perfect for casual dinners or meal prepping, this chili is quick to make and highly customizable.
Ingredients
- 2 cups cooked shredded chicken
- 2 cans white beans, drained and rinsed
- 1 can diced green chilies
- 4 oz cream cheese
- 1 cup chicken broth
- 1 cup corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Step 1: In a large pot, sauté the diced onion and minced garlic over medium heat until fragrant and translucent, about 3-4 minutes.
- Step 2: Stir in the diced green chilies, cumin, chili powder, and chicken broth. Bring the mixture to a gentle simmer.
- Step 3: Add the shredded chicken, white beans, and corn. Let the chili simmer for 15-20 minutes so the flavors meld together.
- Step 4: Reduce the heat and stir in the cream cheese until it melts and creates a smooth, creamy base. Then add the heavy cream and stir to combine.
- Step 5: Adjust seasoning with salt and pepper. Ladle the chili into bowls and garnish with shredded cheese, fresh cilantro, and a squeeze of lime, if desired.
Tips & Variations
- Use store-bought rotisserie chicken to save time without sacrificing flavor.
- For thicker chili, blend a portion of the white beans before adding them to the pot.
- Add diced jalapeños or a pinch of cayenne pepper to increase the heat.
- For a dairy-free version, substitute cream cheese and heavy cream with coconut cream.
- Swap white beans with chickpeas or black beans for a different flavor profile.
- Try a vegetarian version by replacing chicken with diced sweet potatoes or cauliflower and using vegetable broth.
- Add cooked ground turkey or sausage for extra protein and flavor.
- Stir in shredded Monterey Jack or Pepper Jack cheese to make it extra cheesy.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over medium heat, stirring occasionally and adding a splash of chicken broth if the chili becomes too thick. You can also freeze the chili for up to 3 months; thaw it overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned chicken for this recipe?
Yes, canned chicken works as a quick alternative, though freshly cooked chicken will provide the best texture and flavor.
How can I make it spicier?
Add more green chilies, a dash of hot sauce, or diced jalapeños to give the chili an extra kick.
Can I make this in a slow cooker?
Absolutely! Add all ingredients except cream cheese and heavy cream to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the cream cheese and heavy cream before serving.
What toppings go well with White Chicken Chili?
Great options include shredded cheese, sour cream, diced avocado, crushed tortilla chips, or a squeeze of lime juice to enhance the flavor and texture.
PrintWhite Chicken Chili Recipe
White Chicken Chili is a creamy, flavorful twist on traditional chili featuring shredded chicken, white beans, and green chilies. This comforting dish balances mild spice with a rich, creamy base made from cream cheese and heavy cream. Perfect for casual dinners or meal prep, it pairs well with cornbread, tortilla chips, or fresh salad sides.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Protein
- 2 cups cooked shredded chicken
Beans and Vegetables
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (4 oz) can diced green chilies
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
Dairy
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- Optional toppings: shredded cheese (Monterey Jack or Pepper Jack), fresh cilantro
Liquids and Seasonings
- 3 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Lime wedges, for serving
Instructions
- Cook the aromatics: In a large pot, sauté diced onions and minced garlic over medium heat until softened and fragrant, about 5 minutes.
- Add the base: Stir in the diced green chilies, ground cumin, dried oregano, salt, and pepper. Pour in the chicken broth and bring the mixture to a gentle simmer.
- Combine the ingredients: Add shredded chicken, white beans, and corn to the pot. Let the chili simmer uncovered for 15 to 20 minutes, stirring occasionally to let all the flavors meld together.
- Make it creamy: Reduce heat to low and stir in the softened cream cheese until fully melted and smooth. Pour in the heavy cream and stir until incorporated and warmed through. Adjust seasoning if needed.
- Garnish and serve: Ladle chili into bowls and top with shredded cheese, fresh cilantro, and a squeeze of lime juice. Serve immediately with your choice of sides like cornbread or tortilla chips.
Notes
- Use store-bought rotisserie chicken to save preparation time.
- For a thicker chili, blend a portion of the white beans before adding them to the pot.
- To increase heat, add diced jalapeños or cayenne pepper.
- For a dairy-free version, substitute cream cheese and heavy cream with coconut cream.
- Beans can be swapped with chickpeas or black beans for different textures and flavors.
- Vegetarian option: replace chicken with diced sweet potatoes or cauliflower and use vegetable broth.
- Cooked ground turkey or sausage can be added for extra protein and depth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop, adding chicken broth if chili thickens too much.
- Freeze leftovers for up to 3 months; thaw overnight in the refrigerator before reheating.
Keywords: white chicken chili, creamy chili, shredded chicken chili, easy chili recipe, comfort food, one pot chili
