This creamy white chicken chili is the perfect cozy meal! Made with tender chicken, white beans, and a blend of spices, it’s creamy and comforting.
You can spice it up or keep it mild—totally up to you! I love enjoying it with some crunchy tortilla chips on the side. It’s a bowl of happiness! 😊
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can use vegetable oil or canola oil if you prefer. Both are neutral in flavor. I often keep olive oil for its taste and health benefits.
Chicken: Boneless, skinless chicken breasts are classic, but you can substitute cooked rotisserie chicken or even turkey if you want! Shredded chicken works well too and cuts down on prep time.
White Beans: Cannellini or great northern beans are best for their creamy texture, but navy beans are a good alternative. If beans aren’t your thing, you could skip them—though they do add nice thickness and protein!
Diced Green Chilies: These add flavor and a little heat, but if you can’t find them, fresh jalapeños or serrano peppers, finely chopped, will do the trick. You can also leave them out for a milder option.
Heavy Cream: For a lighter version, half-and-half works well. You can also use coconut milk for a dairy-free option. It will add a hint of sweetness to the chili!
How Do I Get Creamy Chili Without Curdling the Cream?
To ensure your cream stays velvety without curdling, follow these steps:
- First, make sure the chili is on low heat before adding the cream.
- Gently stir the cream in, avoiding boiling it. High heat can cause the cream to break.
- For best results, let the chili cool slightly before adding cream, especially if it’s been boiling. This helps in maintaining that creamy texture.
Keeping your heat low also allows the flavors to meld together beautifully while keeping the cream nice and smooth!
Creamy White Chicken Chili
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, chopped into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 3 cups chicken broth
- 2 cans (15 ounces each) white beans (such as cannellini or great northern), drained and rinsed
- 1 can (4 ounces) diced green chilies
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Fresh chopped cilantro or parsley, for garnish
Time Needed:
This recipe should take about 10 minutes to prep and around 30 minutes to cook, making the total time approximately 40 minutes. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, toss in the chopped onion. Cook it until it softens, about 3 to 4 minutes. You want it translucent and fragrant!
2. Add Garlic and Chicken:
Next, stir in the minced garlic and cook for another 30 seconds until you can smell that delicious aroma. Now, add the chicken pieces to the pot. Cook them until they turn white on the outside, which should take about 5 minutes. This allows them to start cooking through!
3. Spice It Up:
Time to add flavor! Sprinkle in the cumin, oregano, chili powder, and cayenne pepper (if using). Stir everything together and cook for another minute. This helps the spices bloom and adds depth to the chili!
4. Combine the Main Ingredients:
Pour in the chicken broth, and then add the rinsed white beans and diced green chilies. Give it a good stir to mix everything well. This is where your chili starts to come together!
5. Simmer:
Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for 20-25 minutes, stirring occasionally. This gives the flavors time to meld and ensures the chicken is cooked through. You’ll want the chicken to be tender and flavorful!
6. Add Creaminess:
Next, carefully stir in the heavy cream or half-and-half. Heat it through gently, but avoid boiling it to prevent the cream from curdling. Your chili should be creamy and comforting at this point!
7. Season and Serve:
Taste your chili and season it with salt and freshly ground black pepper to your liking. Ladle the chili into bowls and garnish with fresh cilantro or parsley for a pop of color and flavor. Serve hot with crusty bread or tortilla chips!
This creamy white chicken chili is rich, comforting, and perfect for a cozy meal! Enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. The easiest way is to place it in the refrigerator overnight or use the defrost setting on your microwave. Ensure it’s chopped into small pieces to help it cook evenly in the chili.
Can I Make This Chili Ahead of Time?
Absolutely! You can prepare the chili a day in advance. Just cook it up to the point of adding the heavy cream. Refrigerate and reheat the next day, then stir in the cream just before serving. This allows the flavors to meld beautifully!
How to Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat it on the stove over low heat, stirring occasionally to ensure even heating.
Can I Adjust the Spice Level?
Definitely! To make it milder, you can reduce or omit the cayenne pepper and use less chili powder. If you prefer more heat, feel free to add more cayenne or even some chopped jalapeños for an extra kick!
