This creamy white chicken chili is a warm hug in a bowl! With tender chicken, white beans, and a zesty kick from green chilies, it’s super comforting.
Plus, it’s quick to whip up on a busy day! I love topping mine with crunchy tortilla chips and a sprinkle of cheese. Who can resist that combo? 😋
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for easy shredding. If you’re short on time, rotisserie chicken is a fantastic shortcut. Just shred it right in!
White Beans: Cannellini or great northern beans work best. If you want a different flavor or texture, try navy beans or even chickpeas. Both will add a nice twist!
Diced Green Chilies: These add a delightful kick. If you’re sensitive to spice, go for mild green chilies. Alternatively, you can use fresh diced jalapeños for a fresh kick instead.
Heavy Cream: While this makes the chili creamy, you can swap it for half-and-half or use coconut milk for a lighter and dairy-free option.
How Can I Ensure My Chili is Rich and Creamy?
For a deliciously creamy texture, it’s important to add the heavy cream at the end of the cooking process. Here’s how to achieve that perfect creaminess:
- Once your chili has simmered and flavors melded, lower the heat to avoid boiling.
- Gently stir in the heavy cream or half-and-half until well mixed for that rich texture.
- Always taste and adjust seasonings after adding the cream, as it can mellow the flavors.
Don’t forget to garnish with shredded cheese and fresh cilantro for that burst of flavor when serving!
How to Make Creamy White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb boneless, skinless chicken breasts (cooked and shredded)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
For Toppings:
- Fresh cilantro, chopped (optional)
- Shredded cheddar cheese for garnish
- Jalapeño slices for garnish
- Tortilla chips for serving (optional)
How Much Time Will You Need?
This creamy white chicken chili takes about 15 minutes to prep and about 25 minutes to cook. In total, you’ll spend around 40 minutes from start to finish. It’s a quick and satisfying meal perfect for any night of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the chopped onion. Cook it for about 3-4 minutes until it’s softened and slightly translucent. Next, stir in the minced garlic and cook for an additional 30 seconds. This will make your kitchen smell amazing!
2. Toast the Spices:
Now it’s time to add flavor! Sprinkle the ground cumin, chili powder, dried oregano, salt, and pepper into the pot. Stir the mixture for about a minute, allowing the spices to toast and release their aromas.
3. Combine the Main Ingredients:
Pour in the chicken broth, then add the drained white beans and diced green chilies. Stir everything together to combine well. Bring this mixture to a boil over medium-high heat.
4. Let it Simmer:
Once boiling, reduce the heat and let it simmer for about 10 minutes. This will help the flavors blend beautifully.
5. Add the Chicken:
Now it’s time to add the star of the show! Add the shredded cooked chicken to the pot, and continue simmering for another 5 minutes. This will warm up the chicken and let it soak up the flavors of the chili.
6. Make it Creamy:
Carefully stir in the heavy cream or half-and-half. Heat the chili gently, being careful not to let it boil again. You want it to warm through, not curdle!
7. Taste and Adjust:
Give your chili a taste and adjust the seasoning with salt and pepper if needed. This step is key for making sure your chili is just right for your palate!
8. Serve and Enjoy:
Serve your creamy white chicken chili hot, garnished with a sprinkle of shredded cheddar cheese, fresh cilantro, and jalapeño slices. Got some tortilla chips? Serve them on the side for a delightful crunch!
Enjoy your comforting and creamy white chicken chili with family or friends! It’s sure to warm you up and bring smiles all around!
Can I Use Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred the chicken and add it into the pot during the last few minutes of simmering to warm it through.
How Can I Make This Chili Spicier?
If you like a bit more heat, consider using hot diced green chilies instead of mild ones. You can also add fresh jalapeños or a pinch of cayenne pepper for extra spice!
Can I Make This Chili Vegetarian?
Sure! Simply omit the chicken and use vegetable broth instead. You can add more beans or even some diced vegetables like bell peppers or zucchini for extra texture and flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the chili in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and then warm on the stove or in the microwave, adding a little extra broth if needed for consistency.
