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To make a tasty white chicken chili, gather these key items: - 1 lb boneless, skinless chicken breasts, cut into small cubes - 1 can (15 oz) white beans (like cannellini or great northern), rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 green chilies, diced (jalapeño or poblano for heat) - 4 cups chicken broth (low-sodium preferred) - 1 cup heavy cream or coconut milk - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and cracked black pepper, to taste - Fresh cilantro, chopped, for garnish - Lime wedges, for serving You can swap some items to fit your needs or taste: - Use turkey breast instead of chicken for a leaner option. - Replace heavy cream with Greek yogurt for a lighter touch. - Choose black beans if you want a different bean flavor. - For a vegan version, use tofu in place of chicken and coconut milk as a base. To make your chili bright and fresh, use seasonal items: - In summer, fresh corn on the cob adds sweetness. - If it’s fall, try adding diced butternut squash for extra texture. - In winter, fresh cilantro might be harder to find, so use parsley instead. - During spring, fresh green onions can add a lovely crunch and flavor. {{ingredient_image_2}} To start, gather your ingredients. You need: - 1 lb boneless, skinless chicken breasts, cut into small cubes - 1 can (15 oz) white beans, rinsed and drained - 1 cup corn kernels - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 green chilies, diced - 4 cups chicken broth - 1 cup heavy cream or coconut milk - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper, to taste - Fresh cilantro, chopped, for garnish - Lime wedges, for serving Now chop the onion and mince the garlic. Dice the green chilies too. This will help the flavors mix well. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté it for about 3-4 minutes. The onion should become soft and clear. Next, add the minced garlic and diced green chilies. Cook them for one more minute. You want the garlic to smell good and the chilies to soften. Now, add the cubed chicken. Sprinkle the ground cumin, chili powder, smoked paprika, salt, and pepper over the chicken. Stir it often for about 5-6 minutes. The chicken should be cooked through and lightly browned. Next, pour in the chicken broth. Mix well and bring it to a gentle simmer. Cover the pot and let it cook for 15 minutes. This lets the chicken finish cooking and the flavors mingle. After 15 minutes, add the white beans and corn. Then, pour in the heavy cream or coconut milk. Stir gently to combine everything. Keep simmering the chili uncovered for another 10-15 minutes. This helps it thicken to your liking. Before you serve, taste the chili. Adjust the seasoning with more salt and pepper if needed. Remove the pot from heat. Serve the chili warm in bowls. Top with fresh cilantro and add lime wedges on the side. The lime adds a nice, zesty kick. Enjoy your hearty and flavorful white chicken chili! To get the right texture in your white chicken chili, start by cutting your chicken into small, even cubes. This helps it cook evenly. Use low-sodium chicken broth for a good base. The beans add creaminess, so rinse them well before adding. If you want a thicker chili, let it simmer a bit longer. The cream or coconut milk will add smoothness. Seasoning is key to great flavor. I love using ground cumin and chili powder for warmth. Smoked paprika adds depth. Adjust salt and pepper to your taste. Adding lime juice right before serving gives a bright kick. For more heat, try diced jalapeños or poblanos. Fresh cilantro on top not only looks nice but adds fresh flavor. If your chili is too thick, add more chicken broth or water until you reach the right consistency. If it's too thin, let it simmer uncovered for a while. For bland flavor, try adding more spices or salt. If you find it too spicy, a dollop of sour cream or more cream can help balance the heat. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh chicken and vegetables to enhance the flavor and texture of your chili. Adjust the Heat: Feel free to modify the amount of green chilies based on your heat preference; removing the seeds will also reduce spiciness. Thickening Tip: If you prefer a thicker chili, let it simmer uncovered for a longer time or mash some of the beans into the mixture. Flavor Boost: Add a splash of lime juice right before serving for a bright, zesty finish that elevates the overall taste. {{image_4}} Using a slow cooker is easy and makes this dish even more flavorful. To make this chili in a slow cooker, follow these steps: - Add the ingredients: Place cubed chicken, white beans, corn, chopped onion, minced garlic, diced green chilies, and spices into the slow cooker. - Pour in the broth: Add the chicken broth and mix everything well. - Cook low and slow: Set your slow cooker on low for 6-8 hours or high for 3-4 hours. - Finish with cream: About 30 minutes before serving, stir in the heavy cream or coconut milk. This method allows the flavors to blend beautifully while you go about your day. The Instant Pot speeds up cooking while keeping the flavors rich. Here’s how to do it: - Sauté the veggies: Use the sauté function to cook the onion, garlic, and green chilies. - Add chicken and spices: Mix in the cubed chicken and seasonings, stirring for about 5 minutes. - Add remaining ingredients: Pour in the broth, beans, and corn, making sure to stir well. - Seal and cook: Close the lid and set the Instant Pot to high pressure for 10 minutes. Let it naturally release for 10 minutes before quick-releasing the rest. You get a warm, hearty meal in less time. You can easily make this dish healthier without losing flavor: - Lean chicken: Use skinless chicken thighs for more flavor and less fat. - Low-fat cream: Swap heavy cream for Greek yogurt or reduced-fat sour cream. - More veggies: Add diced zucchini or bell peppers for extra nutrients and texture. - Beans variety: Use black beans or chickpeas for different flavors and added fiber. These small changes help you enjoy this comforting dish while being mindful of your health. To store your leftover white chicken chili, let it cool first. Then, place it in an airtight container. This keeps the chili fresh and tasty. Store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. When you are ready to enjoy your chili again, reheat it gently. You can use the stove or microwave. If using the stove, warm it over low heat, stirring often. If using a microwave, heat it in short bursts. Stir in between to ensure even heating. Add a splash of broth or water if it seems too thick. Freezing white chicken chili is simple. Transfer it to a freezer-safe container. Leave some space at the top to allow for expansion. Label the container with the date. You can freeze it for up to three months. To thaw, move it to the fridge overnight before reheating. Yes, you can use frozen chicken. Just ensure to thaw it first. I recommend thawing it in the fridge overnight. If you’re in a hurry, you can thaw it in cold water for a couple of hours. Once thawed, cut the chicken into small cubes. This helps it cook evenly in the chili. If you want a lighter option, use coconut milk instead. It adds a nice creaminess and a hint of sweetness. You can also try Greek yogurt for a thicker texture. Just stir it in at the end of cooking to keep it creamy. For a spicier kick, add more diced green chilies or some diced jalapeños. You can also sprinkle in some cayenne pepper. If you prefer a milder chili, reduce the amount of chilies or use poblano peppers instead. Adjust the spices to fit your taste! This blog post covered the key ingredients you'll need for white chicken chili, including alternatives and seasonal options. I also shared step-by-step instructions, along with tips to enhance flavor and texture. You learned about delicious variations, safe storage methods, and answered common questions. Now, you can make a fantastic chili that suits your taste. Remember, cooking is fun and creative. Don’t hesitate to experiment with new flavors! Enjoy your meal!

Creamy White Chicken Chili

A rich and creamy chili made with tender chicken, white beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into small cubes
  • 1 can (15 oz) white beans (such as cannellini or great northern), thoroughly rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 pieces green chilies, diced (jalapeño or poblano)
  • 4 cups chicken broth (preferably low-sodium)
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • to taste salt and freshly cracked black pepper
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once hot, add the chopped onion and sauté it for about 3-4 minutes until it becomes translucent and tender.
  • Add the minced garlic and diced green chilies to the pot. Sauté them together for an additional minute, or until the garlic is fragrant and the chilies are slightly softened.
  • Incorporate the cubed chicken breast into the pot. Season the chicken with ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for approximately 5-6 minutes, stirring frequently, until the chicken is cooked through and lightly browned on all sides.
  • Pour in the chicken broth, stirring well to combine. Bring the mixture to a gentle simmer, then cover the pot. Allow it to cook for 15 minutes, permitting the chicken to fully cook and the flavors to meld together.
  • After 15 minutes, add the rinsed white beans and corn to the pot. Pour in the heavy cream or coconut milk and gently stir to incorporate. Continue simmering the chili uncovered for an additional 10-15 minutes, allowing it to thicken to your desired consistency.
  • Before serving, taste the chili and adjust the seasoning as needed with more salt and pepper.
  • Remove the chili from heat and serve it warm in bowls, garnished with freshly chopped cilantro and accompanied by lime wedges for an extra burst of flavor.

Notes

Serve the chili in warm bowls, topped with an extra sprinkle of cilantro and a lime wedge on the side for a vibrant touch and a boost of zesty freshness.
Keyword chicken chili, comfort food, creamy chili, white beans