Creamy White Chicken Chili Recipe

This Creamy White Chicken Chili is a comforting and flavorful twist on traditional chili. Tender shredded chicken, white beans, and green chilies are simmered in a creamy broth with a blend of spices. It’s a hearty and satisfying meal that’s perfect for a chilly day.

Ingredients

Here’s what you’ll need to make this delicious Creamy White Chicken Chili:

• Olive oil: For sautéing the vegetables.
• Chopped onion: For a savory base.
• Chopped jalapeño: For a touch of heat.
• Minced garlic cloves: For aromatic intensity.
• Shredded chicken: Cooked, for tender protein.
• Chicken broth: Forms the base of the chili.
• Milk: Adds creaminess.
• Heavy whipping cream: Adds richness and thickness.
• White beans: Drained, for a creamy texture and protein.
• Diced green chilies: For a mild spicy flavor.
• Cumin: Adds a warm and earthy flavor.
• Salt: To taste.
• Paprika: Adds a touch of color and flavor.
• Cayenne: For a kick of heat.
• Oregano: For a classic Mexican flavor.
• Sour cream: For added creaminess and tang.

Optional Toppings:

• Shredded cheese: For added flavor and texture.
• Jalapeños: For extra heat.
• Cilantro: For a fresh and herbaceous flavor.
• Salsa: For a tangy and spicy topping.

How to Make Creamy White Chicken Chili

Step 1: Sauté the Vegetables

1. In a large pot over medium-high heat, add the olive oil.
2. Add the chopped onion and jalapeño and cook until the onion is soft, about 2-3 minutes.
3. Add the minced garlic cloves and cook for an additional 30 seconds.

Step 2: Simmer the Chicken and Broth

1. Add the shredded chicken, chicken broth, milk, and heavy whipping cream to the pot.
2. Bring to a simmer.

Step 3: Add Beans and Spices

1. Add the drained white beans, diced green chilies, cumin, salt, paprika, cayenne, and oregano to the pot.
2. Cover and let the pot simmer over low heat for 30 minutes.

Step 4: Add Sour Cream and Serve

1. Remove the pot from the heat and let it sit for 2-3 minutes.
2. Stir in the sour cream.
3. Garnish with your favorite toppings and serve hot.

How to Serve

• Main Course: Serve Creamy White Chicken Chili as a hearty and satisfying main course.
• Side Dish: Pair it with cornbread, tortilla chips, or a side salad.
• Toppings: Garnish with shredded cheese, sour cream, jalapeños, cilantro, or salsa.

Make Ahead and Storage

Storing Leftovers

Store leftover Creamy White Chicken Chili in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.¹

Freezing

You can freeze Creamy White Chicken Chili. Allow it to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different type of bean?

Yes, you can use other types of beans, such as cannellini beans or great Northern beans.

Can I use chicken breast instead of chicken thighs?

Yes, you can use chicken breast, but chicken thighs tend to be more tender and flavorful.

Can I make this chili in a slow cooker?

Yes, you can cook the chili in a slow cooker. Sauté the vegetables, then add all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the sour cream before serving.

How can I make this chili thicker?

Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the chili during the last few minutes of cooking.

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