Creamy Cheesy Chicken White Chili

why make this recipe

Creamy Cheesy Chicken White Chili is a perfect choice for anyone looking for a comforting and hearty meal. This dish combines tender chicken, creamy texture, and a blend of spices to create a flavorful chili that warms you up from the inside out. It is not only delicious but also easy to prepare, making it an ideal option for busy weeknights or cozy gatherings with family and friends.

how to make Creamy Cheesy Chicken White Chili

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can white beans (e.g., great northern or cannellini), drained and rinsed
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 cup corn (frozen or canned)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup shredded cheese (e.g., cheddar or Monterey Jack)
• Fresh cilantro for garnish

Directions:

1. In a large pot or crockpot, add chicken, white beans, diced tomatoes, chicken broth, corn, onion, garlic, cumin, chili powder, oregano, salt, and pepper.
2. If using a stovetop, bring to a simmer over medium heat and cook for 20-30 minutes, until the chicken is cooked through. If using a crockpot, set on low for 6-8 hours or high for 3-4 hours.
3. Remove chicken and shred it, then return to the pot.
4. Stir in heavy cream and cheese until melted and combined.
5. Serve hot, garnished with fresh cilantro.

how to serve Creamy Cheesy Chicken White Chili

Serve this creamy chili hot, with a sprinkle of fresh cilantro on top for added flavor. It pairs well with tortilla chips, cornbread, or a simple green salad. You can also offer toppings like sliced jalapeños, extra cheese, or avocado for added richness.

how to store Creamy Cheesy Chicken White Chili

Leftover Creamy Cheesy Chicken White Chili can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop over medium heat or in the microwave until heated through. If the chili thickens too much while sitting, you can add a little extra chicken broth or water to loosen it up.

tips to make Creamy Cheesy Chicken White Chili

• Use fresh ingredients for the best flavor. Fresh garlic and onions make a big difference.
• Feel free to adjust the spices to your taste. If you like it spicier, add more chili powder or diced jalapeños.
• Experiment with different types of cheese for different flavors. Pepper Jack cheese will add a nice kick.
• For a healthier version, you can use low-fat cheese and substitute half of the heavy cream with Greek yogurt.

variation

You can turn this chili into a white chicken chili soup by simply adding more chicken broth. For a vegetarian version, use beans and vegetables instead of chicken, and add extra spices for flavor.

FAQs

1. Can I freeze Creamy Cheesy Chicken White Chili?
Yes, you can freeze this chili. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.

2. Can I use canned chicken instead of fresh chicken?
Yes, you can use canned chicken to save time. Just add it towards the end of cooking, so it heats through without becoming too mushy.

3. Is it necessary to use heavy cream?
While heavy cream gives a rich flavor, you can substitute it with half-and-half or whole milk for a lighter version. Just keep in mind the consistency will change a bit.

Creamy Cheesy Chicken White Chili

A comforting and hearty chili that combines tender chicken with creamy ingredients, making it perfect for busy weeknights or cozy gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breasts Use fresh for the best flavor.
• 1 can white beans (e.g., great northern or cannellini), drained and rinsed
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 cup corn (frozen or canned)
• 1 onion, chopped Fresh onions add a big difference in flavor.
• 3 cloves garlic, minced Use fresh garlic for the best flavor.
• 1 tsp cumin
• 1 tsp chili powder Adjust to taste for spiciness.
• 1/2 tsp oregano
• Salt and pepper to taste
• 1 cup heavy cream Substitute with half-and-half or whole milk for a lighter version.
• 1 cup shredded cheese (e.g., cheddar or Monterey Jack) Experiment with different types of cheese for varied flavors.
• Fresh cilantro for garnish

Method

 

Preparation

1. In a large pot or crockpot, add chicken, white beans, diced tomatoes, chicken broth, corn, onion, garlic, cumin, chili powder, oregano, salt, and pepper.

Cooking

1. If using a stovetop, bring to a simmer over medium heat and cook for 20-30 minutes, until the chicken is cooked through.
2. If using a crockpot, set on low for 6-8 hours or high for 3-4 hours.
3. Remove chicken and shred it, then return to the pot.
4. Stir in heavy cream and cheese until melted and combined.

Serving

1. Serve hot, garnished with fresh cilantro. Pairs well with tortilla chips, cornbread, or a simple green salad.
2. Offer toppings like sliced jalapeños, extra cheese, or avocado for added richness.

Notes

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm on the stovetop or microwave. If it thickens, add extra chicken broth or water.