Creamy White Chicken Chili | SaraTasty

Creamy White Chicken Chili

Why You’ll Love This Recipe

  • Versatile Cooking Methods: Whether you prefer the stovetop, slow cooker, or instant pot, this recipe adapts seamlessly to your preferred cooking method.

  • Healthier Creaminess: Unlike many cream-based soups, this chili achieves its creamy texture without relying heavily on dairy, making it a lighter yet indulgent option.

  • Quick and Easy: With the use of pre-cooked or rotisserie chicken, this dish comes together swiftly, perfect for busy weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Olive oil

  • Onion

  • Garlic

  • Chicken broth

  • Green chilies

  • Ground cumin

  • Paprika

  • Cayenne pepper

  • Dried oregano

  • Lime juice

  • Salt and pepper

  • White beans

  • Corn

  • Sour cream

  • Cooked chicken

Directions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté until softened. Add minced garlic and cook for an additional 30 seconds.

  2. Add Broth and Spices: Pour in chicken broth, green chilies, ground cumin, paprika, cayenne pepper, dried oregano, lime juice, salt, and pepper. Stir to combine.

  3. Incorporate Beans and Corn: Drain and rinse the white beans. Take a portion of the beans and blend with a bit of broth until smooth, then add this mixture back to the pot along with the whole beans and corn. This technique thickens and adds creaminess to the chili.

  4. Simmer: Bring the chili to a simmer and cook, uncovered, for 15 to 30 minutes to allow flavors to meld.

  5. Finish with Creaminess: Remove the pot from heat and stir in sour cream and cooked, shredded chicken.

  6. Serve: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Servings and Timing

  • Servings: This recipe yields approximately 5 servings.

  • Preparation Time: 10 minutes

  • Cooking Time: 25 minutes

  • Total Time: 35 minutes

Variations

  • Spice Level: Adjust the heat by using mild or hot green chilies and modifying the amount of cayenne pepper.

  • Protein Options: Substitute chicken with turkey or make it vegetarian by adding extra beans and vegetables like bell peppers or zucchini.

  • Dairy Alternatives: Replace sour cream with Greek yogurt for a tangier flavor and added protein.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

  • Freezing: Allow the chili to cool completely, then freeze in airtight containers for up to 3 months.

  • Reheating: Thaw frozen chili in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.

FAQs

How can I thicken my white chicken chili?

Mashing a portion of the beans or adding a slurry of cornstarch and water can help thicken the chili.

Can I use dried beans instead of canned?

Yes, but ensure they are fully cooked before adding to the chili to maintain the correct texture and cooking time.

Is this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free.

What toppings go well with white chicken chili?

Common toppings include shredded cheese, avocado slices, chopped cilantro, sour cream, and tortilla chips.

Can I make this chili in advance?

Absolutely! The flavors often deepen when made a day ahead. Store in the refrigerator and reheat before serving.

How do I adjust the spice level?

To decrease spiciness, use mild green chilies and omit cayenne pepper. To increase heat, add more cayenne or include diced jalapeños.

Can I use rotisserie chicken?

Yes, using shredded rotisserie chicken is a convenient and flavorful option.

What can I serve alongside this chili?

Cornbread, a simple green salad, or crusty bread pair well with this chili.

How long does it last in the freezer?

When stored properly, it can last up to 3 months in the freezer.

Can I add other vegetables?

Certainly! Bell peppers, zucchini, or spinach can be excellent additions to this chili.

Conclusion

Creamy White Chicken Chili is a versatile and delectable dish suitable for various occasions, from family dinners to casual gatherings. Its adaptability in preparation methods and ingredients allows you to tailor it to your preferences, ensuring a satisfying meal every time.

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Creamy White Chicken Chili

Creamy White Chicken Chili


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  • Author: Chef Sara
  • Total Time: 35 minutes
  • Yield: 5 servings
  • Diet: Gluten Free

Description

Creamy White Chicken Chili is a comforting and flavorful dish featuring tender chicken, hearty white beans, and a rich, creamy broth infused with green chilies and aromatic spices. This easy-to-make chili is perfect for busy weeknights and can be prepared on the stovetop, in a slow cooker, or using an Instant Pot. With a delicious balance of mild heat and creamy texture, this dish is a family favorite that can be customized with various toppings like avocado, cheese, and tortilla chips.


Ingredients

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 (4 oz) cans green chilies
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (adjust for spice preference)
  • 1 tsp dried oregano
  • 1 tbsp lime juice
  • Salt and black pepper, to taste
  • 2 (15 oz) cans white beans, drained and rinsed
  • 1 cup corn (fresh, canned, or frozen)
  • 1/2 cup sour cream
  • 2 cups cooked, shredded chicken (rotisserie works great)

Instructions

  • Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until softened (about 3-4 minutes). Stir in minced garlic and cook for another 30 seconds.
  • Add Broth and Spices: Pour in chicken broth, green chilies, cumin, paprika, cayenne pepper, oregano, lime juice, salt, and black pepper. Stir to combine.
  • Incorporate Beans and Corn: Mash or blend a portion of the white beans with some broth to create a thicker consistency, then add it back to the pot along with the whole beans and corn.
  • Simmer: Bring the chili to a simmer and let it cook uncovered for 15-30 minutes, allowing the flavors to meld.
  • Finish with Creaminess: Remove from heat, then stir in sour cream and cooked, shredded chicken.
  • Serve: Ladle into bowls and garnish with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Notes

  • Spice Level: Adjust heat by using mild or hot green chilies and modifying the amount of cayenne.
  • Thicker Chili: Mash more beans or add a cornstarch slurry if you prefer a thicker consistency.
  • Dairy-Free Option: Swap sour cream for coconut milk or a dairy-free alternative.
  • Protein Substitutes: Use turkey instead of chicken or make it vegetarian by adding extra beans and veggies like bell peppers or zucchini.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup, Main Course
  • Method: Stovetop
  • Cuisine: American
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