White Chicken Chili

why make this recipe

White Chicken Chili is a hearty and comforting dish that is perfect for chilly days or when you need a warm meal. It is a creamy and flavorful blend of chicken, beans, and spices. This recipe is simple to follow and can be made in no time, making it an excellent choice for busy weeknights. Plus, it’s packed with protein and fiber, making it satisfying and nutritious.

how to make White Chicken Chili

Ingredients

• 2 cups cooked chicken, shredded
• 1 can white beans, drained and rinsed
• 1 can corn, drained
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional toppings: cilantro, sour cream, cheese

Directions

1. In a large pot, sauté the onion and garlic until soft.
2. Add the shredded chicken, white beans, corn, chicken broth, cumin, and chili powder.
3. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in the heavy cream and season with salt and pepper.
5. Serve hot with optional toppings.

how to serve White Chicken Chili

Serve White Chicken Chili hot in bowls. You can add optional toppings like fresh cilantro, a dollop of sour cream, or shredded cheese for extra flavor. Pair it with warm bread or tortilla chips for a complete meal.

how to store White Chicken Chili

To store White Chicken Chili, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer time, you can freeze it. Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.

tips to make White Chicken Chili

• Use rotisserie chicken to save time on cooking and shredding the chicken.
• Feel free to adjust the spices based on your taste preferences. Add more chili powder for heat if you like it spicy.
• If you want a thicker chili, you can use less chicken broth or add more heavy cream.

variation

You can make a white chicken chili with different types of beans, like black beans or pinto beans. Adding diced green chilies can also give it a nice kick. For a healthier version, use low-fat cream or substitute with Greek yogurt.

FAQs

Q: Can I use frozen chicken in this recipe?
A: Yes, you can use frozen chicken. Just make sure to cook it thoroughly before shredding and adding it to the pot.

Q: Is this chili gluten-free?
A: Yes, this White Chicken Chili is gluten-free as all of the ingredients listed do not contain gluten.

Q: Can I make this recipe in a slow cooker?
A: Absolutely! You can add all the ingredients (except for the heavy cream and toppings) to a slow cooker. Cook on low for 4-6 hours or until heated through. Add the heavy cream in the last 30 minutes of cooking.

White Chicken Chili

A hearty and comforting creamy dish made with chicken, beans, and spices, perfect for chilly days and busy weeknights.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
• 1 can white beans, drained and rinsed
• 1 can corn, drained
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth Adjust for desired thickness.
• 1 cup heavy cream Use low-fat cream for a healthier option.
• 1 teaspoon cumin
• 1 teaspoon chili powder Add more for extra heat.
• Salt and pepper to taste

Optional Toppings

• cilantro
• sour cream
• cheese

Method

 

Preparation

1. In a large pot, sauté the onion and garlic until soft.
2. Add the shredded chicken, white beans, corn, chicken broth, cumin, and chili powder.
3. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in the heavy cream and season with salt and pepper.

Serving

1. Serve hot in bowls with optional toppings like fresh cilantro, a dollop of sour cream, or shredded cheese.

Notes

Let cooled chili cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months. Thaw before reheating. Can be made in a slow cooker.