Description
Creamy White Chicken Chili
Ingredients
2 cups cooked chicken (shredded)
2 cans (15 oz each) great northern beans (drained and rinsed)
1 can (4 oz) diced green chilies
1 small onion (diced)
3 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
1 tbsp olive oil
1 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
Salt and pepper to taste
Optional toppings: diced tomatoes, cilantro, tortilla chips
Directions
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onions and cook until softened, about 3 minutes.
Add Chicken and Spices: Stir in shredded chicken, green chilies, cumin, chili powder, paprika, salt, and pepper. Cook for another 2 minutes.
Simmer the Chili: Add the beans and chicken broth. Bring to a boil, then reduce heat to low and let it simmer for 15 minutes.
Make it Creamy: Stir in heavy cream and sour cream. Cook for 5 more minutes on low heat (do not boil).
Serve: Ladle into bowls and top with diced tomatoes, cilantro, and crunchy tortilla chips for extra flavor.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 390 kcal per serving
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Step-by-Step Guide
1. Prep Ingredients: Shred your cooked chicken, dice the onion, and drain and rinse the beans. Having everything ready makes the process seamless.
2. Sauté the Base: In your large pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 3-5 minutes.
3. Build Flavor: Add the shredded chicken, canned green chilies, cumin, chili powder, paprika, salt, and pepper to the pot. Stir well to coat everything in the spices and cook for 2 minutes to toast the spices.
4. Simmer the Foundation: Pour in the chicken broth and add the beans. Increase the heat to bring the mixture to a gentle boil, then immediately reduce to a low simmer. Let it cook uncovered for 15 minutes to allow the flavors to meld.
5. Finish with Cream: Reduce the heat to its lowest setting. Stir in the heavy cream and sour cream until fully incorporated. Warm through for about 5 minutes, but do not let the chili boil, as this can cause the dairy to curdle.
6. Final Adjustments: Taste the chili and adjust seasoning with additional salt and pepper if needed. Serve immediately with your favorite toppings.
Serving Suggestions
This chili is a versatile meal. For a complete dinner, serve it with a side of warm cornbread or fluffy rice. The suggested toppings—diced tomatoes, fresh cilantro, and tortilla chips—add wonderful texture and freshness. For a heartier meal, consider adding a dollop of guacamole, a sprinkle of shredded cheese, or a squeeze of lime juice. It also pairs beautifully with a simple side salad for a lighter touch.
How-to Summary
Sauté diced onion, then add shredded chicken, green chilies, and spices. Pour in broth and beans, simmer for 15 minutes. Finish by stirring in heavy cream and sour cream, warming through without boiling. Top and serve.
Frequently Asked Questions
Can I make this in a slow cooker? Absolutely. Sauté the onions first, then add all ingredients except the dairy to the slow cooker. Cook on low for 6-8 hours or high for 3-4. Stir in the cream and sour cream in the last 30 minutes.
How can I thicken the chili? For a thicker consistency, mash some of the beans before adding them, or create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, stirring it in during the last few minutes of simmering.
What’s the best chicken to use? Rotisserie chicken is a fantastic time-saver. You can also poach or bake 2 large chicken breasts, then shred. Leftover grilled or roasted chicken works perfectly.
Can I freeze creamy white chicken chili? Freezing is not recommended due to the dairy (heavy cream and sour cream), which can separate and become grainy upon thawing and reheating.
How long will leftovers last in the fridge? Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat to prevent curdling.
Common Mistakes to Avoid
- Boiling after adding dairy: This is the top mistake. Once the cream and sour cream are added, only warm the chili on low heat. Boiling will cause it to curdle.
- Underseasoning: Beans and chicken absorb a lot of flavor. Taste and adjust salt and spices at the end, especially after adding the cream.
- Using raw chicken directly in the broth: The recipe calls for pre-cooked, shredded chicken. Adding raw chicken will not work with the short simmer time.
- Not rinsing the beans: Always drain and rinse canned beans to remove the starchy, salty liquid they are packed in, which can affect the texture and flavor of your chili.
Conclusion
This Creamy White Chicken Chili is the ultimate comfort food that delivers maximum flavor with minimal effort. In just over 30 minutes, you can create a satisfying, restaurant-quality meal that is sure to become a weeknight favorite. Its creamy texture, subtle spice, and customizable toppings make it a crowd-pleaser for any occasion. Remember the key tips: use pre-cooked chicken, don’t skip toasting the spices, and never let it boil after adding the cream. Enjoy this hearty, delicious bowl of comfort!