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- 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 green bell pepper, diced - 2 cans (15 oz each) white beans, rinsed - 2 cups chicken broth - 1 cup frozen or canned corn Chicken is the star of this dish. I use boneless, skinless chicken breasts for a tender bite. Diced into small pieces, they cook quickly and soak up flavor well. Next, I add fresh vegetables. Onions and garlic give a strong base. The green bell pepper adds a nice crunch. I use white beans, like cannellini or great northern. These beans blend smoothly into the chili, giving it a creamy feel. Corn adds a sweet touch, balancing the dish. Chicken broth ties it all together, making every bite warm and comforting. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper (optional) Spices are key to flavor. Cumin brings a warm earthiness. Chili powder adds depth with a mild heat. Smoked paprika gives a subtle smoky taste. If you like spice, cayenne is great for a kick. You can adjust these to fit your taste. - 1 cup heavy cream or coconut milk - 1/4 cup fresh cilantro, chopped (for garnish) - Slices of jalapeño (optional) - Lime wedges (for serving) Creaminess makes this chili stand out. I use heavy cream for richness, or coconut milk for a dairy-free option. The cream blends in perfectly, giving a velvety texture. For garnish, I love fresh cilantro and jalapeño slices. They add color and brightness. Lime wedges serve to add a zesty finish, enhancing all the flavors. {{ingredient_image_2}} To start, you need to sauté the chicken. Heat one tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add one pound of diced chicken. Lightly season the chicken with salt and pepper. Cook for about five to seven minutes. You want the chicken to be cooked through and slightly golden. For seasoning tips, keep it simple. A bit of salt and pepper works well. You can also add a sprinkle of garlic powder for extra flavor. Next, it’s time to add aromatics. Stir in one finely chopped onion, two minced garlic cloves, and one diced green bell pepper. Cook these for about three to five minutes. Stir occasionally until the onion is soft and turns translucent. This step builds a great base for your chili. Now, let’s mix in the beans and broth. Add two cans of rinsed white beans, two cups of low-sodium chicken broth, and one cup of corn. Next, add one teaspoon of ground cumin, one teaspoon of chili powder, and half a teaspoon of smoked paprika. If you like heat, add a quarter teaspoon of cayenne pepper. Stir everything well and let it come to a gentle simmer. For simmering tips, keep the heat low. This helps flavors meld together. Let it simmer for about ten minutes, stirring occasionally. To enrich the chili, stir in one cup of heavy cream or coconut milk once it simmers. This adds a rich, creamy texture. Let the chili continue to simmer gently for another ten to fifteen minutes. Stir it often to prevent sticking. For final touches, taste the chili to see if it needs more seasoning. Adjust salt and pepper as needed. If you want more heat, add more cayenne or toss in sliced jalapeños. For presentation tips, ladle the chili into bowls. Top with chopped cilantro and optional jalapeño slices. Serve with lime wedges on the side for a bright, zesty finish. You can also drizzle some extra cream on top for a nice look. Enjoy this comforting dish! - How to avoid sticking: Use a non-stick pot or add enough olive oil. Stir the chili often while it simmers. This keeps the chicken and beans from sticking to the bottom. - Achieving the perfect consistency: The key is to add cream slowly. Stir until it blends well. If the chili is too thick, add a splash of chicken broth. If it's too thin, let it simmer a bit longer. - Adding more spice options: Want more heat? Try adding more cayenne pepper or diced jalapeños. You can also mix in a dash of hot sauce for an extra kick. - Incorporating additional veggies: You can add diced zucchini or spinach to boost nutrition. Bell peppers are great, but corn and carrots work well too. - Best practices for prepping in advance: You can prep all your veggies the day before. Store them in airtight containers. Cook the chicken and chili a day ahead, then heat it up when you’re ready to eat. This makes the flavors even better! Pro Tips Perfectly Cooked Chicken: To ensure your chicken stays tender and juicy, avoid overcooking it during the sautéing process. Remove it from the heat as soon as it’s no longer pink in the center. Flavor Depth: For an extra layer of flavor, consider adding a splash of white wine or a tablespoon of lime juice when incorporating the beans and broth. Creamy Consistency: If you prefer a thicker chili, let it simmer uncovered for a few more minutes to reduce the liquid. You can also mash some of the beans for added creaminess. Garnish Wisely: Fresh toppings like avocado, cheese, or sour cream can enhance the dish. Experiment with different garnishes to find your perfect pairing! {{image_4}} - Dairy-free options: You can easily make this chili dairy-free. Use coconut milk instead of heavy cream. This keeps the chili rich and creamy without dairy. - Gluten-free considerations: The main ingredients in this chili are naturally gluten-free. Just ensure your chicken broth and spices are also gluten-free. - Alternative proteins: If you prefer a different protein, try turkey or tofu. Both options work well in this dish. Cook them as you would the chicken for the same great flavor. - Body-friendly beans: You can swap white beans for black beans or kidney beans. These beans add different textures and flavors, making the chili even more interesting. - Adding different spices: Experiment with spices like oregano, coriander, or even curry powder. Each spice brings a new twist that can enhance the chili's taste. - Incorporating different vegetables: Feel free to add veggies like zucchini or carrots. These not only add nutrition but also make the chili more colorful and fun to eat. To keep your creamy white chicken chili fresh, store it in an airtight container. Place it in the fridge within two hours after cooking. It will stay good for about three to four days. Make sure to let it cool down first to avoid condensation. If you want to save it for later, freezing is a great option. Use freezer-safe containers or bags. Label them with the date so you know when to use them. Frozen chili can last up to three months. When you’re ready to eat it, thaw it overnight in the fridge. When it's time to enjoy your chili again, the best way to reheat it is on the stove. Pour the chili into a pot and heat over medium-low heat. Stir it often to avoid sticking. This method helps keep the flavors intact. You can also use the microwave. Place the chili in a microwave-safe bowl. Cover it loosely to avoid splatters. Heat it in short bursts, stirring in between, until it's hot throughout. If the chili seems too thick, add a splash of broth or water to bring it back to the right consistency. If you want a vegetarian option, try using tofu or mushrooms. Both work well. You can also use canned jackfruit for a unique texture. These alternatives add protein and flavor to your chili without meat. Yes, you can! Add more cayenne pepper or chili powder to increase heat. You can also include diced jalapeños or hot sauce for extra spice. Start with a little, then taste as you go. Adjust until it's just right for you. You can keep cream-based chili in the fridge for about 3-4 days. Store it in an airtight container. If you want to keep it longer, freeze it for up to 3 months. Just be sure to cool it completely before freezing. Serve your chili with warm bread or cornbread, which is perfect for dipping. A fresh salad or tortilla chips also pairs well. For a zesty touch, add lime wedges to squeeze over your chili. This adds great flavor and brightness. This blog post covered all you need to know for a great creamy white chicken chili. We discussed the key ingredients, including chicken, beans, and spices. I shared step-by-step instructions to help you create this dish. You can also explore tips for enhancing flavors and making it ahead of time. In the end, let your creativity shine. Adjust flavors and ingredients to fit your taste. Enjoy each bowl and share with loved ones. Happy cooking!

Creamy White Chicken Chili Delight

A rich and creamy chili made with chicken, white beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper diced
  • 2 cans (15 oz each) white beans, rinsed and drained
  • 2 cups chicken broth
  • 1 cup frozen or canned corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon cayenne pepper (optional)
  • 1 cup heavy cream or coconut milk
  • 0.25 cup fresh cilantro, chopped
  • to taste salt and freshly ground black pepper
  • to taste slices of jalapeño (for garnish, optional)
  • to serve lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the diced chicken pieces, seasoning lightly with salt and pepper. Sauté for approximately 5-7 minutes until the chicken pieces are cooked through and have developed a light golden color.
  • Next, stir in the chopped onion, minced garlic, and diced green bell pepper. Cook for an additional 3-5 minutes, stirring occasionally, until the vegetables are tender and the onion becomes translucent.
  • Add the rinsed white beans, chicken broth, corn, ground cumin, chili powder, smoked paprika, cayenne pepper (if you enjoy some heat), and season with additional salt and pepper. Stir the mixture thoroughly to combine all ingredients. Allow the chili to come to a gentle simmer.
  • Once the chili is simmering, reduce the heat to low and stir in the heavy cream or coconut milk. This will create a rich, creamy texture. Let it continue to simmer gently for about 10-15 minutes, stirring occasionally to prevent sticking and ensure even heating.
  • Taste the chili to check the seasoning. Feel free to adjust salt and pepper as needed. For those who enjoy a spicier profile, add more cayenne pepper or toss in some sliced jalapeños for an added punch.
  • Ladle the creamy white chicken chili into bowls. Top each serving with freshly chopped cilantro and optional jalapeño slices for an extra flair. Serve accompanied by lime wedges on the side, allowing everyone to squeeze fresh lime juice over their chili for a bright, zesty finish.

Notes

Serve in rustic bowls and garnish with extra cream or coconut milk for visual appeal.
Keyword chicken chili, comfort food, creamy chili, white beans