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- 1 lb boneless, skinless chicken breasts - 4 cups chicken broth - 1 can (15 oz) white beans - 1 medium onion, diced - Spices and seasonings: - 3 cloves garlic, minced - 1 can (4 oz) diced green chilies - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon dried oregano - Salt and pepper to taste - 1 cup corn kernels (fresh or frozen) - 1 cup sour cream - 1/2 cup cream cheese, softened - Fresh cilantro - Lime wedges - Sour cream You can swap chicken for turkey or even tofu. This keeps it tasty and fun. If you want lower fat dishes, use low-fat sour cream or cream cheese. Full-fat options add more creaminess. Choose what fits your taste! {{ingredient_image_1}} 1. Sautéing onions and garlic: First, heat the olive oil in a large pot over medium heat. Add the diced onion and cook it until it turns clear, about 5 minutes. This step builds a great base flavor. Next, stir in the minced garlic and let it cook for 1 minute. You want to smell that delicious garlic aroma! 2. Seasoning chicken: Now, add the chicken breasts to the pot. Season them well with salt, pepper, cumin, and chili powder. Sauté the chicken for about 5-7 minutes until it turns white on the outside. This process adds depth to the dish and ensures the chicken is full of flavor. 1. Boiling and simmering: Pour in 4 cups of chicken broth and add the diced green chilies, white beans, and oregano. Bring this mix to a boil. Once it boils, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. This slow cooking makes the chicken tender and allows all the flavors to meld. 2. Shredding chicken: After simmering, take the chicken out of the pot. Use two forks to shred the chicken into bite-sized pieces. This helps distribute the chicken evenly throughout the chili. Return the shredded chicken back to the pot. 1. Combining cream cheese and corn: Stir in the corn, sour cream, and softened cream cheese. Mix until everything is well combined and heated through. This creamy mix gives the chili a rich texture that's hard to resist. 2. Adjusting seasoning: Taste your chili and adjust the seasoning with more salt or pepper as needed. If the chili seems too thick, add more chicken broth until it reaches the texture you like. The final touch is key to making it perfect for your taste. For a slow cooker version, start by adding all your ingredients to the pot. This includes the chicken, onion, garlic, spices, and broth. Set your slow cooker to low and let it cook for 6-8 hours. Shred the chicken before serving. If you prefer an Instant Pot adaptation, sauté the onion and garlic first using the sauté function. Then, add the remaining ingredients and seal the lid. Cook on high pressure for 15 minutes, then do a quick release. Shred the chicken and mix well. Want some heat? Adding jalapeños for spice can elevate the flavor. Chop a few and add them in when you sauté the onion. Adjust the amount based on your spice tolerance. You can also incorporate additional vegetables. Consider adding diced bell peppers, zucchini, or even spinach. They add color and nutrition without changing the taste too much. For serving suggestions and bowl arrangement, ladle the chili into deep bowls. A dollop of sour cream on top creates a nice contrast. Sprinkle fresh cilantro over the chili for a fresh look. Don’t forget the garnishing with lime and cilantro. Place lime wedges on the side. This adds a zesty touch. It also gives your guests a chance to add more flavor as they like. Pro Tips Cooking Chicken: For extra flavor, consider marinating the chicken in lime juice and spices for a few hours before cooking. Thickening the Chili: If you prefer a thicker chili, you can add a tablespoon of cornstarch mixed with water during the simmering stage. Flavor Enhancements: Try adding diced jalapeños or a splash of hot sauce for an extra kick of heat. Garnishing: Experiment with different toppings such as avocado slices, shredded cheese, or crushed tortilla chips for added texture and flavor. {{image_2}} You can make white chicken chili vegetarian by using plant-based substitutes for chicken. Try using tofu, tempeh, or seitan. These options absorb flavors well and add protein. You can also use jackfruit for a textured bite. You can explore different beans in your chili. Navy beans and cannellini beans are great choices. Navy beans are small and creamy, while cannellini beans are larger and have a nutty taste. Both add a nice texture and flavor. If you love heat, add spicy green chilies or hot sauce. You can mix in diced jalapeños or serrano peppers for an extra kick. Adjust the amount to fit your spice level. This will make your white chicken chili exciting and bold. White chicken chili lasts in the fridge for about 4 to 5 days. To keep it fresh, store it in an airtight container. This helps to prevent any smell from other foods in the fridge from mixing in. If you want to save some for later, you can freeze the chili. First, let it cool completely. Then, pour it into a freezer-safe container or bag. Be sure to leave some space at the top, as it may expand when frozen. When you want to use it, thaw the chili in the fridge overnight or use the defrost setting on your microwave. To reheat your chili, warm it on the stove over low heat. Stir it often to make sure it heats evenly. You can add a splash of chicken broth if it seems too thick. If you want to keep the creaminess and flavor, avoid using high heat. This way, your chili stays smooth and tasty. Yes, you can use frozen chicken. Just make sure to cook it longer. When using frozen chicken, add it to the pot while it’s still frozen. Let it simmer for an extra 10-15 minutes. This ensures it is fully cooked and tender. Always check the center of the chicken to ensure it is no longer pink. To thicken your chili, you have several options. First, you can mash some of the white beans. This adds creaminess without extra steps. Another option is to use cornstarch. Mix cornstarch with cold water, then stir it into the chili. Let it cook a few minutes until it thickens. Lastly, you can simmer the chili longer. This helps reduce excess liquid. Yes, White Chicken Chili can be gluten-free. Most ingredients, like chicken and beans, are gluten-free. However, always check labels on canned goods. Sometimes, canned broth or spices may contain gluten. If you want to be safe, use gluten-free broth. This ensures your chili is safe for everyone. In this post, we explored how to make a delicious white chicken chili. We covered essential ingredients like chicken, beans, and spices. You learned preparation steps, cooking tips, and variations, plus how to store your chili properly. Remember, this dish is flexible. You can adjust it to fit your taste. Using different proteins or beans opens new doors. With these insights, you can create a tasty meal anytime. Enjoy experimenting with flavors and have fun cooking!

Creamy White Chicken Chili

A delicious and hearty chili made with tender chicken, white beans, and a creamy base, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 can (15 oz) white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup sour cream
  • 0.5 cup cream cheese, softened
  • for garnish chopped fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Add the chicken breasts to the pot, seasoning them with salt, pepper, cumin, and chili powder. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
  • Pour in the chicken broth and add the diced green chilies, white beans, and oregano. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.
  • Stir in the corn, sour cream, and cream cheese until everything is well combined and heated through. Adjust seasoning with additional salt and pepper if necessary.
  • If the chili is too thick, add a little more chicken broth until you reach your desired consistency.
  • Serve hot, garnished with fresh cilantro and lime wedges on the side for a zesty touch.

Notes

Serve in bowls with a dollop of sour cream on top and sprinkle with extra cilantro for color. Lime wedges can be placed on the side for an additional fresh burst of flavor.
Keyword chicken, chili, creamy, white beans