Bowl of creamy Southwestern white chicken chili garnished with cilantro

Creamy Southwestern White Chicken Chili

An Irresistible Bowl of Comfort

Imagine a steaming bowl of chili, rich and creamy, filled with tender chicken and zesty green chilies, wafting delightful aromas that dance through your kitchen. Creamy Southwestern White Chicken Chili brings all the hearty goodness you crave in just one pot. This quick and easy recipe transforms your average dinner into a robust experience that’s made for sharing (or not—no judgment here!).

Why Make This Recipe

You won’t just love this recipe; it’s practically designed for a busy weeknight hero. Here are a few reasons to get excited:

  • One-pot wonder: Less mess means more time to relax! Who needs an entire dishwashing marathon after dinner?
  • Family favorite: Kids and adults alike will dive into this creamy goodness. It’s almost like a magic trick!
  • Affordable ingredients: You can whip this up without breaking the bank. Your wallet will thank you… and so will your family!

Ingredients

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

  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Olive oil for cooking

Directions

Ready to dive in? Follow these simple steps for your new favorite chili:

  1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until translucent.
  2. Add the chicken breasts and cook until no longer pink. Remove and shred the chicken.
  3. Return the shredded chicken to the pot and stir in white beans, chicken broth, heavy cream, diced green chilies, ground cumin, chili powder, salt, and pepper.
  4. Simmer for about 20-30 minutes, stirring occasionally, until heated through and flavors meld.
  5. Serve hot, garnished with your favorite toppings like cilantro or avocado.

How to Make Creamy Southwestern White Chicken Chili (Overview)

Making this chili is like a dance party for your taste buds! Start with the fragrant onion and garlic sizzling in olive oil — it’s like a welcoming hug for your kitchen. Once that savory aroma fills the air, toss in the chicken and let it cook until it’s perfectly tender. Shred it, stir in the ingredients, and let everything simmer together. Pro tip: Don’t skip toasting the garlic — it makes all the difference!

How to Serve Creamy Southwestern White Chicken Chili

Serving your creamy chili can be just as fun as making it! Serve it in your favorite colorful bowls for a fun pop. Add some crunchy tortilla chips on the side for a texture contrast, or throw on some creamy avocado slices and a sprinkle of cilantro for a fresh aroma. It looks good and tastes even better!

How to Store Creamy Southwestern White Chicken Chili

You can keep this delicious chili in the fridge for about 3-4 days. If you want to make it ahead, consider freezing it! It stays good in the freezer for up to 3 months. Just remember to let it cool completely before packing it up. To reheat, simply warm it over low heat on the stove or pop it in the microwave!

Tips to Make Creamy Southwestern White Chicken Chili

Here are a few insider tricks to elevate your chili game:

  1. Use rotisserie chicken for quicker prep—less effort and still delicious!
  2. Want to kick up the heat? Add some jalapeños or a pinch of cayenne pepper.
  3. If you’re feeling adventurous, swap the heavy cream for coconut milk for a dairy-free twist.

Variation

Feeling like switching things up? Try making this chili vegan by substituting jackfruit for chicken and using coconut or almond milk instead of heavy cream. You can also add in bell peppers or corn for extra texture and flavor!

FAQs

Can I make this chili ahead of time?
Absolutely! Make it a day before, let the flavors meld, and reheat it when you’re ready to serve.

Can I freeze leftover chili?
Yes! Store it in an airtight container, and it will be good for up to 3 months.

What can I substitute for white beans?
Feel free to use cannellini beans, chickpeas, or even kidney beans for a different taste and texture.

📌 Pin this recipe for your next cozy dinner night!

Creamy Southwestern White Chicken Chili

A rich and creamy chili filled with tender chicken and zesty green chilies, perfect for a cozy dinner.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 500

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • as needed Olive oil for cooking

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until translucent.
  2. Add the chicken breasts and cook until no longer pink. Remove and shred the chicken.
Cooking
  1. Return the shredded chicken to the pot and stir in white beans, chicken broth, heavy cream, diced green chilies, ground cumin, chili powder, salt, and pepper.
  2. Simmer for about 20-30 minutes, stirring occasionally, until heated through and flavors meld.
Serving
  1. Serve hot, garnished with your favorite toppings like cilantro or avocado.

Notes

For quicker prep, use rotisserie chicken. To add heat, include jalapeños or cayenne pepper. For a dairy-free option, substitute heavy cream with coconut milk.

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