White chicken chili is a comforting and flavorful dish that offers a delightful twist on traditional chili. Made with tender chicken, white beans, green chilies, and a blend of spices, this chili is creamy, hearty, and perfect for any time of the year. It’s a great meal for cozy dinners, family gatherings, or anytime you crave something warm and delicious.
Why You’ll Love This Recipe
You’ll love white chicken chili for its rich and creamy texture, combined with the zesty flavors of green chilies and spices. It’s a lighter alternative to traditional beef chili, yet equally satisfying and full of flavor. This recipe is also versatile and can be easily adapted to suit your taste preferences.
Expert Tips and Tricks
- Use rotisserie chicken: For a quick and easy meal, use pre-cooked rotisserie chicken.
- Add cream cheese slowly: To prevent curdling, add the cream cheese slowly and ensure it’s at room temperature before adding it to the chili.
- Adjust spice level: Control the heat by adjusting the amount of green chilies and spices.
- Simmer gently: Simmer the chili gently to allow the flavors to meld together without breaking down the beans.
Recipe Variations and Possible Substitutions
- Different beans: Substitute white beans with cannellini, great northern, or navy beans.
- Spice it up: Add jalapeños or a dash of hot sauce for extra heat.
- Thicken the chili: For a thicker chili, mash some of the beans before adding them to the pot.
- Dairy-free option: Use coconut milk or a dairy-free cream cheese alternative.
Serving and Pairing Suggestions
Serve white chicken chili with a side of cornbread, tortilla chips, or over a bed of rice. Garnish with fresh cilantro, avocado slices, shredded cheese, or a dollop of sour cream. This chili pairs wonderfully with a crisp salad or steamed vegetables for a complete meal.
Storage and Reheating Tips
- Refrigeration: Store the chili in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the chili in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat the chili on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat in the microwave.
Recipe FAQs
How can I make it vegetarian? Substitute chicken with additional beans, tofu, or a meat substitute, and use vegetable broth.
Can I make this in a slow cooker? Yes, cook on low for 4-6 hours or on high for 2-3 hours, adding the cream cheese in the last 30 minutes.
What if my chili is too thick? Add a bit more chicken broth or water until the desired consistency is reached.
Can I use dried beans? Yes, but they will need to be soaked and cooked separately before adding to the chili.
White Chicken Chili
Dive into the comforting embrace of White Chicken Chili – a heartwarming blend of creamy broth & tender chicken!
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 1 can (14.5 oz) chicken broth
- 2 cans (4 oz each) chopped green chilies
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- Monterey Jack cheese for garnish
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot over medium heat, sauté the chicken, onion, and garlic until the chicken is no longer pink.
- Add the beans, broth, chilies, and seasonings to the pot.
- Bring the mixture to a boil. Reduce heat and simmer, uncovered, for 30 minutes.
- Remove from heat. Stir in the sour cream and heavy whipping cream until well combined.
- Serve in bowls, garnishing with Monterey Jack cheese and fresh cilantro if desired.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 387Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 115mgSodium: 550mgCarbohydrates: 20gFiber: 5gSugar: 4gProtein: 33g
