White Chicken Chili

$- 2 cups cooked chicken, shredded - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, chopped The main ingredients form the heart of the dish. The cooked chicken adds protein and flavor. White beans give it a creamy texture. Diced green chilies add a mild kick. Chopped onion offers a sweet base flavor. - 2 cloves garlic, minced - 1 cup corn (fresh, frozen, or canned) - 4 cups chicken broth - 1 cup heavy cream or coconut cream The additional ingredients enhance the chili. Garlic brings a strong aroma and taste. Corn adds sweetness and crunch. Chicken broth makes the chili rich and savory. Heavy cream or coconut cream adds creaminess and depth. - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1 teaspoon paprika - ½ teaspoon chili powder - Fresh cilantro, chopped - Lime wedges Seasoning and garnish elevate the dish. Ground cumin gives a warm, earthy flavor. Dried oregano adds herbal notes. Paprika brings color and mild heat. Chili powder adds a touch of spice. Fresh cilantro brightens the bowl, while lime wedges add a zesty kick. For the full experience, check the Full Recipe. - Sauté onion in olive oil until translucent. - Add garlic and cook until fragrant. Start by heating a splash of olive oil in a large pot over medium heat. Add the chopped onion and cook for about five minutes. You want the onion to turn soft and clear. This is the base of your flavor. Next, stir in the minced garlic. Cook it for about a minute. This will really bring out a nice smell. - Stir in chicken, beans, chilies, corn, and spices. - Pour in chicken broth and bring to simmer. Now it's time to add the fun stuff! Stir in the shredded chicken, drained white beans, diced green chilies, and corn. Don't forget the spices: cumin, oregano, paprika, and chili powder. Mix it all well so each bite is full of flavor. Pour in four cups of chicken broth. This gives your chili a nice, hearty base. Bring this mixture to a simmer. Let it cook for about 15 to 20 minutes. This allows all the flavors to blend together beautifully. - Stir in cream and season to taste. - Serve hot with garnishes. Once your chili has simmered, it’s time to finish it off. Lower the heat and stir in the heavy cream or coconut cream. This adds a rich, creamy texture to your dish. Season it with salt and pepper to taste. Give it another five minutes to heat through. Now, serve your chili hot. Top it with fresh chopped cilantro and lime wedges for a bright touch. Enjoy your flavor-packed comfort bowl! For the full recipe, check out the complete instructions. If you're looking for a dairy-free option for cream, try using coconut cream. It adds a nice richness without dairy. For beans, you can swap white beans for black beans or pinto beans. Each option offers a unique taste and texture that enhances the dish. To shred chicken, use two forks. Simply pull the chicken apart until it's in fine pieces. This method is quick and easy. For a creamy texture, add the cream at the end of cooking. Stir it in gently to keep the chili smooth and rich. To adjust spice levels, add more chili powder for heat or use less for a milder flavor. You can also include fresh jalapeños if you want a kick. For an extra layer of taste, try adding fresh herbs like cilantro or a squeeze of lime juice. These additions brighten the chili and make it even more enjoyable. {{image_2}} You can enjoy White Chicken Chili even if you have special diets. For a gluten-free version, ensure all your ingredients are gluten-free. Most canned beans and spices are safe. Just check the labels for any hidden gluten. If you prefer a vegan or vegetarian option, swap the chicken for chickpeas or tofu. Use vegetable broth instead of chicken broth. Replace cream with coconut cream for a rich texture. This makes it creamy and tasty without any animal products. To add a Southwest twist, include jalapeños or chipotle peppers. This gives your chili a nice kick. You can adjust the heat by adding more or fewer peppers. For a creamy version, try different bases like cream cheese or sour cream. These can make your chili even richer and more indulgent. You can mix and match these ideas to create your perfect bowl. Pairing side dishes with your chili can enhance the meal. Cornbread is a classic choice and goes well with the flavors. You can also serve it with tortilla chips for crunch. For fun serving ideas, try placing the chili in tortillas. This makes for a great hand-held meal. You can even serve it in bowls with toppings like cheese, cilantro, or avocado. Each option adds a unique touch to your chili experience. For the full recipe, check out the details above! To store your white chicken chili in the fridge, let it cool first. Use an airtight container. This keeps it fresh and tasty for later. Your chili will stay good for about three to four days. If you want to freeze it, pour the chili into freezer bags or containers. Leave some space at the top for expansion. It freezes well for up to three months. When it's time to enjoy your chili again, reheating is key. The best method is to use the stove. Pour your chili into a pot and heat it over low to medium heat. Stir often to avoid sticking. If you used heavy cream, it may separate when reheated. To prevent this, add a splash of broth or water while you heat it. This keeps the texture creamy and smooth. In the fridge, your chili lasts about three to four days. After that, it may spoil. Look for signs of spoilage like strange smells or mold. If the chili looks or smells off, it’s best to toss it. For longer storage, freezing is your best bet. Enjoy your creamy white chicken chili knowing it's safe and delicious! Is White Chicken Chili spicy? White Chicken Chili has a mild heat. The diced green chilies add some spice, but it stays friendly for all. If you like more heat, add jalapeños or extra chili powder. Adjust the spice to fit your taste. Can I make this recipe in a slow cooker? Yes! You can easily make this in a slow cooker. Just add all the ingredients except the cream. Cook on low for 6-8 hours. Stir in the cream at the end, and let it warm through. What beans work best for White Chicken Chili? I recommend using white beans like cannellini or navy beans. They add a creamy texture and flavor. You can also use great northern beans for a similar effect. Can I use rotisserie chicken? Absolutely! Rotisserie chicken is a great time saver. Just shred the meat and add it to your chili. It will still taste delicious and save you prep time. How to make it more or less creamy? To make your chili creamier, add more heavy cream or coconut cream during cooking. If you want it less creamy, reduce the cream or use less. You can also mash some beans into the mix for a thicker texture. Recommendations for additional toppings? Top your chili with fresh cilantro, diced avocado, or crumbled tortilla chips. A squeeze of lime adds a nice zing. You can also sprinkle cheese on top or add sour cream for extra richness. Check out the Full Recipe for more ideas! This blog post shared how to make a tasty White Chicken Chili. We covered the main and additional ingredients, from chicken to seasonings. I provided clear steps for preparation, cooking techniques, and storage tips. You can easily customize your dish with fun variations and ingredient swaps. Cooking should be fun, and this chili recipe offers great ways to enjoy meals with friends and family. Embrace your creativity and make it your own!$

Warm up with a delicious bowl of creamy white chicken chili that's easy to make and packed with flavor! This recipe combines tender chicken, hearty white beans, and zesty spices, all blended with rich cream for a satisfying meal. Perfect for chilly nights or meal prep, it's a recipe you won't want to miss. Click through for the full instructions and make this comforting dish tonight!

Print Recipe Pin Recipe

Ingredients

2 cups cooked chicken, shredded

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

1 can (4 oz) diced green chilies

1 medium onion, chopped

2 cloves garlic, minced

1 cup corn (fresh, frozen, or canned)

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

½ teaspoon chili powder

1 cup heavy cream or coconut cream (for a dairy-free option)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the shredded chicken, drained white beans, diced green chilies, corn, and spices (cumin, oregano, paprika, chili powder) to the pot. Stir well to combine.

Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together.

After simmering, reduce heat to low, and stir in the heavy cream or coconut cream. Season with salt and pepper according to your taste. Heat through for an additional 5 minutes.

Remove from heat and serve hot, garnished with fresh cilantro and lime wedges on the side.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6