White Chicken Chili

The Warmth of White Chicken Chili Awaits!

Imagine a cozy evening, the aroma of spices wafting through the air, enticing everyone to gather around the table. White Chicken Chili brings that perfect combination of warmth, flavor, and comfort all in one bowl. This creamy delight is not just quick to prepare but also a one-pan wonder that has taken dinner tables by storm. Seriously, one pot means less cleanup, which we all secretly enjoy, right?

Why Make This Recipe

Who doesn’t want a meal that checks all the boxes? This easy White Chicken Chili is just the ticket for a weeknight dinner or a delightful gathering with friends.

• Quick to Make: You can whip this up in no time — perfect for busy schedules or those lazy evenings when the couch calls your name.
• Family-Friendly: With its creamy texture and mild spices, even the picky eaters will happily dive in!
• Affordable Ingredients: This dish won’t break the bank, keeping your wallet as full as your stomach.

Ingredients

You don’t need fancy stuff — just these basics!

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound chicken breast, cooked and shredded
• 2 cans (15 ounces each) white beans, drained and rinsed
• 4 cups chicken broth
• 1 can (4 ounces) diced green chilies
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup heavy cream
• Fresh cilantro for garnish

Directions

Here’s how to make it happen:

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and garlic, cooking until softened and fragrant.
3. Stir in the shredded chicken, white beans, chicken broth, green chilies, cumin, chili powder, salt, and pepper.
4. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
5. Stir in the heavy cream and heat through for another 5 minutes.
6. Serve hot, garnished with fresh cilantro.

How to Make White Chicken Chili (Overview)

Let’s break this down for you. Start by heating that olive oil and sautéing your onions and garlic until they smell heavenly. Next, toss in shredded chicken and white beans — it’s like adding a hug to your pot! Bring everything to a simmer, enjoying the aromas filling your kitchen. Finally, finish it off with that luxurious heavy cream for that velvety texture. Pro tip: Don’t skip toasting the garlic — it makes all the difference! 😉

How to Serve White Chicken Chili

When it comes to serving, let your creativity shine! Consider garnishing with fresh cilantro for a pop of color. Drizzle some spicy sauce on top for a kick or serve it with warm crusty bread. Imagine scooping this golden goodness into a bowl, the steam rising, and the colors mingling — it’s a feast for both the eyes and the taste buds!

How to Store White Chicken Chili

Leftovers? Yes, please! This chili keeps well in the fridge for about 4-5 days. Just pop it in an airtight container. If you want to freeze it, go ahead! It will last up to 3 months in the freezer. When it’s time to eat, reheat on the stove or microwave — just be careful not to scorch the creamy goodness!

Tips to Make White Chicken Chili

1. Use Rotisserie Chicken: For an even quicker option, shredded rotisserie chicken saves time and enhances flavor.
2. Experiment with Spices: Feeling adventurous? Toss in some smoked paprika or cayenne pepper for extra heat.
3. Swap the Cream: To lighten it up, use half-and-half or coconut milk for a dairy-free option.
4. Thicker or Thinner: Adjust the chicken broth to control the consistency. Want it thicker? Add less!

Variations

Want to mix things up? Try adding corn or bell peppers for a flavor twist. You can also make it vegan by swapping chicken for jackfruit or mushrooms, and using vegetable broth instead. The possibilities are endless!

FAQs

• Can I make this ahead of time?
  Yes! You can prepare it a day in advance and reheat it when you’re ready to serve.

• What can I substitute for heavy cream?
  Half-and-half or even full-fat coconut milk works great if you want a lighter version.

• Can I freeze leftovers?
  Absolutely! Just be sure to store it in an airtight container, and it will last up to 3 months in the freezer.

So, what are you waiting for? Get ready to dive into this creamy, dreamy White Chicken Chili that’s sure to be a hit at your next meal. Trust me, it’s love at first bite!

📌 Pin this recipe for your next cozy dinner night!

White Chicken Chili

A creamy, comforting bowl of White Chicken Chili that's quick to prepare and perfect for weeknight dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil For sautéing
• 1 large onion, chopped Adds sweetness and flavor
• 3 cloves garlic, minced Essential for aroma and taste
• 1 pound cooked and shredded chicken breast Can substitute with rotisserie chicken for convenience
• 2 cans (15 ounces each) white beans, drained and rinsed Use great northern or cannellini beans
• 4 cups chicken broth Can use low-sodium broth
• 1 can (4 ounces) diced green chilies For mild spice
• 1 teaspoon cumin Enhances flavor
• 1 teaspoon chili powder Adjust based on spice preference
• to taste Salt Use according to preference
• to taste Pepper Use according to preference
• 1 cup heavy cream For creaminess
• as needed Fresh cilantro for garnish Adds freshness and color

Method

 

Cooking

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and garlic, cooking until softened and fragrant.
3. Stir in the shredded chicken, white beans, chicken broth, green chilies, cumin, chili powder, salt, and pepper.
4. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
5. Stir in the heavy cream and heat through for another 5 minutes.
6. Serve hot, garnished with fresh cilantro.

Notes

Leftovers can be stored in the fridge for about 4-5 days, or frozen for up to 3 months. To lighten the dish, substitute heavy cream with half-and-half or coconut milk.