Perfect Easy White Chicken Chili Recipe
Perfect Easy White Chicken Chili Recipe
Introduction
Get ready for a bowl of pure comfort with our Perfect Easy White Chicken Chili! This recipe delivers an incredibly creamy, flavorful chili that comes together effortlessly, making it your new go-to for cozy weeknight dinners or casual gatherings. Loaded with tender chicken, hearty beans, and a rich, spiced broth, it's a dish that warms you from the inside out and proves that delicious doesn't have to be difficult. Say goodbye to complicated meals and hello to your new favorite chili!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- 1 (15-ounce) can cannellini beans (white kidney beans), rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (15-ounce) can corn, drained (or 1 ½ cups frozen corn)
- 2 (4-ounce) cans diced green chilies, undrained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon chili powder
- Pinch of cayenne pepper (optional, for a little kick)
- ½ (8-ounce) block cream cheese, softened and cut into cubes
- Salt and freshly ground black pepper to taste
- Optional toppings: fresh cilantro, shredded Monterey Jack cheese, sour cream or Greek yogurt, diced avocado, tortilla strips
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil 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.
- Combine Ingredients: Stir in the cooked chicken, cannellini beans, great northern beans, corn, diced green chilies, and chicken broth.
- Season: Add the ground cumin, dried oregano, chili powder, and cayenne pepper (if using). Stir everything together well.
- Simmer: Bring the chili to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes, allowing the flavors to meld. Stir occasionally.
- Add Creaminess: Remove the pot from the heat. Add the softened cream cheese cubes to the chili, stirring gently until the cream cheese has fully melted and incorporated, creating a creamy texture.
- Season to Taste: Taste the chili and season with salt and freshly ground black pepper as needed.
- Serve: Ladle the warm chili into bowls. Garnish with your favorite toppings like fresh cilantro, shredded cheese, sour cream, avocado, or tortilla strips, and serve immediately.
Pro Tips & Notes
- Make it Spicier: For extra heat, add a pinch more cayenne pepper, a dash of hot sauce, or include a finely diced jalapeño (remove seeds for less heat) when sautéing the onion.
- Cream Cheese Alternative: If you prefer a thinner broth or want to omit cream cheese, you can skip it or use a splash of heavy cream at the end for richness.
- Advance Prep: This chili tastes even better the next day! You can prepare it entirely ahead of time and reheat gently on the stovetop, adding a splash of broth or water if it's too thick.
- Shredding Chicken: If using chicken breasts or thighs, you can cook them directly in the pot with the broth until done, then remove, shred, and return to the pot before adding the cream cheese.
- Bean Variety: Feel free to experiment with other white beans like navy beans or lima beans if you prefer.
Nutrition Facts (per serving)
- Calories: 380-450 kcal
- Protein: 30-35 g
- Fat: 15-20 g
- Saturated Fat: 8-10 g
- Carbohydrates: 30-35 g
- Fiber: 8-10 g
- Sugars: 4-6 g
- Sodium: 800-1000 mg
Frequently Asked Questions
- Q: Can I use raw chicken in this recipe? A: Yes, you can. Cube raw chicken breast or thigh and sauté it in the pot after the onions and garlic until browned on all sides. Then proceed with adding the remaining ingredients and simmering until the chicken is cooked through.
- Q: How long does white chicken chili last in the refrigerator? A: Stored in an airtight container, this chili will last for 3-4 days in the refrigerator.
- Q: Can I freeze white chicken chili? A: Yes, absolutely! 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 gently on the stovetop or in the microwave.
- Q: What are the best toppings for white chicken chili? A: Popular toppings include fresh cilantro, shredded Monterey Jack or cheddar cheese, a dollop of sour cream or Greek yogurt, diced avocado, jalapeño slices, tortilla strips, or a squeeze of lime juice.
- Q: Can I make this chili in a slow cooker? A: Yes! Combine all ingredients except the cream cheese and toppings in your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the softened cream cheese during the last 30 minutes of cooking until melted and creamy.