Creamy White Chicken Chili

$- 2 cups cooked chicken, shredded (preferably rotisserie) - 1 can (15 oz) white kidney beans, drained and rinsed - 1 can (4 oz) diced green chiles - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 4 cups chicken broth - 1 cup heavy cream - 1 tablespoon olive oil - Salt and pepper to taste - 1/4 cup fresh cilantro, chopped (for garnish) - Sliced jalapeños (for garnish, optional) - Crushed tortilla chips (for serving, optional) This creamy white chicken chili is full of flavors and warmth. The key ingredients work together to make each bite comforting. First, I use cooked chicken. Rotisserie chicken is my go-to because it saves time and adds great flavor. Next, I add white kidney beans. They bring a nice texture and protein. Diced green chiles give the chili a mild heat. I love the onion and garlic for their savory aroma. Spices are crucial. I use ground cumin for its earthy taste. Chili powder adds a little warmth, while smoked paprika gives a nice depth. For the base, I rely on chicken broth and heavy cream. The broth adds richness and helps the flavors blend. Heavy cream makes the chili creamy and smooth. Finally, the garnishes elevate the dish. Fresh cilantro adds brightness. Sliced jalapeños can spice things up. Crushed tortilla chips bring crunch. Each ingredient plays its part in making this hearty dish a winner. 1. Sautéing the onion and garlic Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 finely chopped onion. Cook for about 5 minutes. The onion should turn soft and clear. Next, add 2 minced garlic cloves. Stir often for 1 minute. This step brings out rich flavors. 2. Toasting the spices Stir in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. Cook for another minute. Toasting spices adds depth to the chili. 1. Mixing in chicken and beans Add 2 cups of shredded cooked chicken, 1 can of white kidney beans, and 1 can of diced green chiles into the pot. Mix everything well. This mix gives your chili a hearty base. 2. Simmering the chili Pour in 4 cups of chicken broth. Bring the mixture to a simmer. Lower the heat and let it cook for about 15 minutes. This allows all the flavors to blend nicely. 1. Adding heavy cream and seasoning Slowly pour in 1 cup of heavy cream while stirring. Simmer for an additional 5 minutes. This makes the chili rich and creamy. Season with salt and pepper to taste. 2. Serving suggestions Serve the chili hot. Garnish with 1/4 cup of chopped fresh cilantro. If desired, add sliced jalapeños and crushed tortilla chips on top. These toppings add texture and flavor. - Best practices for shredding chicken: I prefer using rotisserie chicken. It's already cooked and very tender. Use two forks to pull apart the meat. This makes nice, even shreds. If you have leftover chicken, that works too! - How to enhance flavor with spices: Spices are key to great chili. Toasting them in oil brings out their full taste. Add cumin, chili powder, and smoked paprika early. This step wakes up the flavors. Don't be shy with seasoning! Taste as you cook. - Best accompaniments for chili: Creamy white chicken chili pairs well with warm tortilla chips. You can also serve it with cornbread or rice. These sides soak up the delicious broth. - Garnishing techniques: Garnishes make the dish pop! I like to sprinkle fresh cilantro on top. Add sliced jalapeños for a kick, if you like heat. Crushed tortilla chips add crunch too. Play around with your toppings! {{image_2}} If you want a low-carb or keto-friendly version, skip the beans. Use cauliflower instead. It gives you a similar texture without the carbs. You can also add zucchini or bell peppers for more veggies. For a vegetarian or vegan twist, swap the chicken for jackfruit or mushrooms. Use vegetable broth in place of chicken broth. Replace heavy cream with coconut cream or a cashew cream for creaminess. Want to spice things up? Add more jalapeños or some diced serrano peppers. This will give your chili a nice kick. You can also toss in some chipotle peppers for a smoky flavor. If you want to change your beans, black beans or pinto beans work well too. For protein, try using turkey or tofu. Both will add great taste and texture. To store leftovers, let the chili cool to room temperature. Then, transfer it to an airtight container. This keeps the chili fresh and tasty. You can store it in the fridge for up to three days. If you want to enjoy it later, make sure to label the container with the date. Freezing is a great way to save chili for later. First, cool the chili completely. Then, pour it into a freezer-safe container or bag. Be sure to leave some space for expansion. You can freeze it for up to three months. When ready to eat, thaw the chili in the fridge overnight. To reheat, warm it on the stove over low heat, stirring frequently. You can also use a microwave, but stir often for even heating. Enjoy your creamy white chicken chili anytime! Can I use canned chicken instead of cooked? Yes, you can use canned chicken. It saves time and is convenient. Just drain and rinse the chicken. Add it to the pot with the other ingredients. What can I substitute for heavy cream? You can use half-and-half or coconut milk. These options will still give you a creamy texture. If you want a lighter version, try using milk and a little flour. How can I make it spicier? To add heat, include chopped jalapeños or a dash of cayenne pepper. You can also use hot sauce for a kick. Adjust the spice to fit your taste. How long should I simmer the chili? Simmer the chili for about 15-20 minutes. This time allows the flavors to blend nicely. You want it heated through but not overcooked. What sides pair well with creamy white chicken chili? Serve the chili with cornbread or tortilla chips. A fresh salad or avocado slices also work well. These sides balance the rich flavors of the chili. This article covered how to make a tasty white chicken chili. I shared the main ingredients, step-by-step instructions, and helpful tips. You can also explore variations for different diets. Storing leftovers and reheating are easy with the right methods. In the end, this chili is perfect for any meal. You can make it spicy or mild, and it’s great with friends or family. Enjoy cooking and sharing this flavorful dish!$

Creamy White Chicken Chili

Warm up with this delicious creamy white chicken chili recipe! Perfectly spiced and easy to make, this comforting dish combines shredded chicken, white kidney beans, and a blend of flavorful spices simmered in creamy goodness. Ready in just 35 minutes, it's a perfect weeknight meal that's sure to please. Click through for the full recipe and make your dinner delightful tonight! #WhiteChickenChili #ComfortFood #EasyRecipes #DinnerInspiration

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Ingredients

2 cups cooked chicken, shredded (preferably rotisserie)

1 can (15 oz) white kidney beans, drained and rinsed

1 can (4 oz) diced green chiles

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

4 cups chicken broth

1 cup heavy cream

1 tablespoon olive oil

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (for garnish)

Sliced jalapeños (for garnish, optional)

Crushed tortilla chips (for serving, optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.

Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.

Stir in the ground cumin, chili powder, and smoked paprika. Cook for another minute to toast the spices.

Add the shredded chicken, white kidney beans, and diced green chiles to the pot. Mix until combined.

Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to low and let it cook for about 15 minutes, allowing the flavors to meld.

Slowly pour in the heavy cream, stirring continuously. Continue to simmer for an additional 5 minutes, ensuring the chili is heated through.

Season with salt and pepper to taste.

Remove from heat and serve hot, garnished with fresh cilantro, sliced jalapeños, and optional crushed tortilla chips on top.

Prep Time: 15 min | Total Time: 35 min | Servings: 6