Best Easy Creamy White Chicken Chili
Best Easy Creamy White Chicken Chili
Introduction
Prepare to fall in love with the ultimate comfort food that's both wonderfully flavorful and incredibly simple to make! Our Best Easy Creamy White Chicken Chili is a hearty, homemade delight, perfect for busy weeknights or cozy weekends. Featuring tender shredded chicken, creamy cannellini beans, sweet corn, and just the right touch of spice, all bathed in a rich, creamy broth. This recipe delivers a satisfying warmth with minimal effort, proving that delicious, wholesome meals don't have to be complicated. Get ready for a new family favorite!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chiles, undrained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for a little kick)
- 4 cups chicken broth
- 2 (15 ounce) cans cannellini beans (white kidney beans), rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 4 ounces cream cheese, softened and cut into cubes
- ½ cup heavy cream (optional, for extra richness)
- Salt and freshly ground black pepper to taste
- For serving (optional): Shredded Monterey Jack cheese, chopped fresh cilantro, diced avocado, sour cream or Greek yogurt, tortilla chips
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven 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.
- Add Spices and Chiles: Stir in the diced green chiles, ground cumin, chili powder, dried oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Combine Base Ingredients: Pour in the chicken broth, then add the rinsed and drained cannellini beans and drained corn. Bring the mixture to a simmer.
- Add Chicken and Simmer: Stir in the shredded cooked chicken. Reduce the heat to low, cover, and let the chili simmer for 15-20 minutes, allowing the flavors to meld.
- Create Creaminess: Uncover the pot. Add the softened cream cheese cubes and heavy cream (if using). Stir constantly until the cream cheese is fully melted and incorporated, creating a smooth, creamy texture.
- Season and Serve: Taste the chili and season with salt and freshly ground black pepper as needed. Serve hot, garnished with your favorite toppings like shredded cheese, cilantro, avocado, or a dollop of sour cream.
Pro Tips & Notes
- Make it Spicier: For an extra kick, add a pinch more cayenne pepper, a dash of your favorite hot sauce, or include a finely diced jalapeño (remove seeds for less heat) when sautéing the onion.
- Rotisserie Chicken Shortcut: Using a pre-cooked rotisserie chicken is a fantastic time-saver for this recipe, making prep even quicker.
- Freezer Friendly: This chili freezes wonderfully! Allow it to cool completely, then transfer to airtight containers or freezer-safe bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Vary the Beans: While cannellini beans are traditional, great northern beans or even a mix of white beans can be used for a slightly different texture and flavor.
- Garnish Galore: Don't skip the toppings! They add both flavor and texture. Think fresh cilantro, diced red onion, a squeeze of lime, or a sprinkle of crispy tortilla strips.
Nutrition Facts (per serving)
- Calories: 420 kcal
- Protein: 32g
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 7g
- Sugar: 4g
- Sodium: 850mg
Frequently Asked Questions
- Q: Can I make this chili in a slow cooker? A: Yes! Sauté the onion and garlic first, then combine all ingredients (except cream cheese and heavy cream) in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the softened cream cheese and heavy cream during the last 30 minutes of cooking until melted and creamy.
- Q: What if my chili is too thick or too thin? A: If it's too thick, add a little more chicken broth until it reaches your desired consistency. If it's too thin, you can simmer it uncovered for a bit longer to allow some liquid to evaporate, or mash some of the beans against the side of the pot to naturally thicken it.
- Q: Can I use raw chicken in this recipe? A: While the recipe calls for pre-cooked chicken for ease, you can cook raw chicken directly in the pot. Dice 1-1.5 pounds of boneless, skinless chicken breasts or thighs and cook them after the onion and garlic until browned. Then proceed with the recipe as directed.