Best Creamy White Chicken Chili
Best Creamy White Chicken Chili
Introduction
Craving a comforting, flavorful meal that comes together effortlessly? Look no further than our Best Creamy White Chicken Chili! This recipe is a true crowd-pleaser, boasting tender chicken, hearty beans, and a rich, velvety broth infused with a perfect blend of spices. It's the ideal dish for a cozy weeknight dinner or a satisfying game day feast, promising warmth and deliciousness in every spoonful. Get ready to add this incredible chili to your regular rotation!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for a touch of heat)
- 4 cups chicken broth
- 2 (15-ounce) cans great northern beans, rinsed and drained
- 1 (15.25-ounce) can corn, drained
- 2 (4-ounce) cans diced green chilies, undrained
- 2 cups cooked chicken, shredded or diced (from about 1 pound boneless, skinless chicken breasts or rotisserie chicken)
- 4 ounces cream cheese, softened and cut into cubes
- ½ cup heavy cream
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded Monterey Jack cheese, fresh cilantro, sour cream, avocado, tortilla chips
Instructions
- Step 1: Sauté Aromatics. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Bloom Spices. Stir in the ground cumin, chili powder, dried oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant. This helps to deepen their flavor.
- Step 3: Simmer the Chili Base. Pour in the chicken broth, then add the rinsed and drained great northern beans, drained corn, and undrained diced green chilies. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.
- Step 4: Add Chicken and Creaminess. Stir in the cooked, shredded chicken. Add the softened cream cheese cubes and heavy cream. Stir continuously until the cream cheese is fully melted and incorporated, creating a smooth, creamy broth.
- Step 5: Season and Serve. Taste the chili and season generously with salt and freshly ground black pepper as needed. Serve hot, garnished with your favorite toppings such as shredded cheese, fresh cilantro, a dollop of sour cream, or sliced avocado.
Pro Tips & Notes
- Meal Prep Friendly: This chili is fantastic for meal prep! It tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Adjust Spice Level: For more heat, add an extra pinch of cayenne pepper or a finely diced jalapeño along with the onions. For less heat, omit the cayenne entirely.
- Thicken if Desired: If you prefer a thicker chili, after adding the chicken, you can mash some of the beans against the side of the pot with the back of a spoon. Alternatively, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering chili until thickened.
- Rotisserie Chicken Shortcut: Using a pre-cooked rotisserie chicken is a fantastic time-saver for this recipe, making it even quicker to get dinner on the table.
Nutrition Facts (per serving)
- Calories: 410 kcal
- Protein: 30g
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 7g
- Sugar: 4g
- Sodium: 890mg
Frequently Asked Questions
- Q: Can I use different types of beans? A: Absolutely! Cannellini beans or navy beans are excellent substitutes for great northern beans in this recipe.
- Q: How can I make this chili ahead of time? A: You can prepare the entire chili, cool it completely, and then store it in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. You might need to add a splash of broth or milk if it's too thick.
- Q: Is this recipe freezer-friendly? A: Yes, it freezes well! Allow the chili to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and reheat on the stovetop.