This creamy white chicken chili is a warm hug in a bowl! Made with tender chicken, hearty beans, and just the right spices, it’s both cozy and filling.
It’s perfect for chilly nights, and I love topping it with crunchy tortilla chips. Add a little cheese, and I’m in comfort food heaven! 🌶️🍲
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing! You can also use avocado oil or melted butter if needed. Both provide excellent flavors while cooking your veggies.
Chicken: Rotisserie chicken is my go-to for this recipe; it’s quick and so tasty! If you have leftover cooked chicken, that’s perfect too. For a lighter version, you can even use turkey.
Beans: Cannellini beans add creaminess, but great northern beans work well too. If you’re avoiding beans, you can skip them entirely, but they do add protein and heartiness.
Heavy Cream: This gives the chili that luscious texture we love. If you’re looking to lighten it up, consider using evaporated milk or a plant-based cream for a dairy-free option.
Spices: Cumin and chili powder add warmth and depth. If you want a different spice profile, smoked paprika can add a nice twist. Adjust to your taste!
How Do I Make My Chili Creamier Without Overdoing It?
Add cream or half and half towards the end of cooking for a rich texture. Here are some tips to ensure it blends perfectly:
- Reduce heat to low after adding dairy to prevent curdling.
- Stir gently and let simmer for just a few minutes, allowing flavors to meld without boiling.
- If you prefer a thicker chili, mash some beans with the spoon to reach your desired consistency.
This method gives you a chili that’s creamy and rich without being too heavy. Enjoy! 🥣
Creamy White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper (green or poblano), diced
- 1-2 jalapeños, seeded and diced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 cups cooked chicken breast, chopped or shredded
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 1 cup frozen corn (optional)
- 1 (4 oz) can diced green chilies
- 1 cup heavy cream or half and half
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, sour cream, tortilla chips, lime wedges
How Much Time Will You Need?
This delicious creamy white chicken chili takes about 10 minutes of prep time and roughly 30 minutes of cooking time. In total, you can have this cozy meal ready in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and jalapeños (if you like a little kick). Sauté the veggies for about 5 minutes until they start to soften and become fragrant.
2. Add Spices and Garlic:
Once the vegetables are softened, stir in the minced garlic, ground cumin, dried oregano, and chili powder. Cook for about 1 minute until the garlic is fragrant and well combined with the spices.
3. Combine Chicken and Broth:
Now it’s time to add in the cooked chicken, white beans, chicken broth, frozen corn (if you’re using it), and diced green chilies. Give everything a good stir and bring the mixture to a simmer.
4. Simmer for Flavor:
Reduce the heat and let the chili simmer gently for about 20 minutes. This relaxing simmer helps all those delicious flavors blend together beautifully.
5. Make it Creamy:
Next, stir in the heavy cream or half and half. Allow the chili to simmer for another 5 minutes. Season with salt and pepper to taste, adjusting according to your preference.
6. Thicken if Needed:
If you like a thicker chili, you can mash some of the beans against the side of the pot with the back of a spoon or use an immersion blender to puree a portion of it, then stir well to combine.
7. Serve and Garnish:
Carefully ladle the chili into bowls. Garnish with fresh cilantro and add any optional toppings you like—shredded cheese, sour cream, crispy tortilla chips, or a squeeze of lime for extra zing!
8. Enjoy!
Serve your warm, creamy white chicken chili hot, and enjoy every comforting spoonful!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! If using frozen chicken, be sure to fully thaw it first in the fridge overnight or by placing it in a sealed plastic bag submerged in cold water. Once thawed, cook the chicken until it reaches an internal temperature of 165°F (75°C) before adding it to the chili.
Can I Make This Chili Ahead of Time?
Absolutely! You can prepare the chili in advance and store it in the fridge for up to 3 days. Just reheat on the stove over low heat until warmed through. If the chili thickens too much while sitting, add a splash of chicken broth or water to loosen it up as you reheat.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the chili in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove or microwave, stirring occasionally.
Can I Make This Recipe Vegetarian?
Yes! To create a vegetarian version, simply omit the chicken and replace it with additional beans or veggies such as diced zucchini or bell peppers. Use vegetable broth instead of chicken broth for the base flavor.