White Chicken Chili

White Chicken Chili is a comforting dish that brings warmth and flavor to any table. Perfect for family dinners or cozy gatherings, this creamy chili delivers a delightful blend of spices, tender chicken, and hearty beans. You’ll love how easy it is to make, and the leftovers are just as delightful for lunch the next day!

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 430
• Protein: 30 grams
• Carbohydrates: 32 grams
• Fat: 22 grams
• Fiber: 8 grams
• Sugar: 2 grams
• Sodium: 800 mg

Why Make This White Chicken Chili

This White Chicken Chili is not only satisfying but also versatile. It’s a healthy alternative to traditional chili with its white beans and lean chicken. The creamy texture from sour cream and heavy cream makes it rich and indulgent without being too heavy. Plus, it’s straightforward to prepare, making it an excellent option for weeknight dinners or meal prep. The combination of spices elevates the flavor, ensuring each spoonful is delicious.

How to Make White Chicken Chili

Follow these simple steps to create a bowl of creamy deliciousness that the whole family will love!

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cans white beans, drained and rinsed
• 1 can diced green chilies
• 32 ounces chicken broth
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro

Directions:

Step 1: Preparation

Heat olive oil in a large pot over medium-high heat.

Step 2: Cooking Chicken

Add the chicken breasts to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Step 3: Sautéing Aromatics

In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.

Step 4: Mixing Ingredients

Pour in the chicken broth and stir to deglaze the pot, scraping up any browned bits from the bottom. Cut the cooked chicken into bite-sized pieces and return to the pot. Add the drained and rinsed white beans, diced green chilies, cumin, oregano, chili powder, salt, and pepper to the pot. Stir well to combine all ingredients.

Step 5: Cooking the Chili

Bring the chili to a simmer, then reduce heat to low and let it simmer for 30 minutes, stirring occasionally.

Step 6: Finishing Touches

Add the sour cream, heavy cream, and chopped cilantro to the pot. Stir well to incorporate and let the chili simmer for an additional 10 minutes. Taste and adjust seasoning with more salt and pepper if needed. Serve the white chicken chili hot, garnished with additional cilantro or shredded cheese if desired.

How to Serve White Chicken Chili

Serve this chili hot, preferably in a cozy bowl. You can top it with additional fresh cilantro, shredded cheese, or even crispy tortilla strips for added texture. This dish pairs beautifully with cornbread or crusty bread, making it perfect for sharing.

How to Store White Chicken Chili

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of chicken broth if it thickens too much. You can also freeze the chili for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat as mentioned.

Expert Tips for Perfect White Chicken Chili

• For added flavor, consider marinating the chicken in spices before cooking.
• If you prefer a thicker chili, let it simmer longer without a lid.
• Swap in turkey or vegetarian options for a different flavor profile. You can use plant-based chicken to make this dish vegetarian-friendly.
• Experiment with different beans like pinto or black beans for a unique twist.

Delicious Variations

• Spicy White Chicken Chili: Add a diced jalapeño or a pinch of cayenne pepper for some heat.
• Taco White Chicken Chili: Incorporate taco seasoning instead of cumin and chili powder for a Tex-Mex flair.
• Cheesy White Chicken Chili: Stir in shredded cheese when you add the sour cream for a cheesy twist.

Frequently Asked Questions

1. Can I use frozen chicken?
   Yes, you can use frozen chicken breasts! Just ensure they reach the right internal temperature during cooking.

2. What beans work best?
   While white beans are traditional, cannellini or great northern beans are excellent substitutes.

3. Can I omit sour cream?
   If you prefer a lighter dish, you can replace the sour cream with a lower-calorie yogurt or leave it out altogether.

4. How do I thicken the chili?
   For a thicker consistency, you can reduce the amount of broth or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last few minutes of cooking.

5. Is this chili gluten-free?
   Yes, all the ingredients in this recipe are naturally gluten-free. Just make sure your chicken broth is labeled as gluten-free.

Conclusion

This White Chicken Chili is bound to become a new favorite in your kitchen. With its creamy texture, hearty ingredients, and comforting flavors, it’s perfect for any occasion, whether it’s a casual family dinner or a festive gathering with friends. Try this easy recipe today and enjoy a bowl of warmth and joy!

White Chicken Chili

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• Author: lydia
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A comforting and creamy white chicken chili with a delightful blend of spices, tender chicken, and hearty beans, perfect for family dinners or cozy gatherings.

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Ingredients

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• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cans white beans, drained and rinsed
• 1 can diced green chilies
• 32 ounces chicken broth
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro

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Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add the chicken breasts to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
4. Pour in the chicken broth and stir to deglaze the pot, scraping up any browned bits from the bottom. Cut the cooked chicken into bite-sized pieces and return to the pot. Add the drained and rinsed white beans, diced green chilies, cumin, oregano, chili powder, salt, and pepper to the pot. Stir well to combine all ingredients.
5. Bring the chili to a simmer, then reduce heat to low and let it simmer for 30 minutes, stirring occasionally.
6. Add the sour cream, heavy cream, and chopped cilantro to the pot. Stir well to incorporate and let the chili simmer for an additional 10 minutes. Taste and adjust seasoning with more salt and pepper if needed. Serve the white chicken chili hot, garnished with additional cilantro or shredded cheese if desired.

Notes

For added flavor, marinate the chicken in spices before cooking. Adjust thickness by simmering longer without a lid or using a cornstarch slurry.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 430
• Sugar: 2g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 80mg