Savory Creamy White Chicken Chili

$- 2 cups cooked chicken, shredded - 1 can (15 oz) white beans, drained and rinsed - 1 cup corn kernels (fresh, canned, or frozen) - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (4 oz) diced green chilies - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1/2 teaspoon smoked paprika - 2 cups chicken broth - 1 cup heavy cream (or substitute with coconut milk for a lighter option) - 1 cup shredded Monterey Jack cheese - Salt and black pepper to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) To make the best creamy white chicken chili, start with fresh, quality ingredients. The chicken provides protein, while the beans offer fiber. Corn adds sweetness, and the spices bring warmth. The heavy cream or coconut milk creates a rich texture. Using Monterey Jack cheese gives a nice melt and flavor. The cilantro and lime add freshness when serving. Gather these items before starting to cook. This helps you stay organized and focused. {{ingredient_image_2}} Sautéing the Onion and Garlic Start by heating about 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes. You want the onion to be soft and clear. Then, add the minced garlic and cook for another 1-2 minutes. Stir it often, but don’t let it brown. Combining Ingredients in the Pot Now it's time to add the main ingredients. Add the shredded chicken, drained white beans, corn, and diced green chilies to the pot. Then, sprinkle in the ground cumin, oregano, smoked paprika, and pour in the chicken broth. Stir everything together well so that each ingredient mixes into the pot. Simmering for Flavor Development Raise the heat to medium-high and let the mixture gently simmer. Once it bubbles, lower the heat to low. Leave it uncovered and let it simmer for about 15 minutes. This time helps all the flavors blend and become rich. Adding Cream and Cheese After simmering, it’s time for the creamy part. Stir in the heavy cream or coconut milk, along with the shredded Monterey Jack cheese. Mix it until the cheese melts and the chili becomes creamy. Adjusting Seasoning Always taste your chili. Add salt and black pepper to your liking. This step is key to making the dish perfect for you. Cooking to Perfect Consistency Let the chili cook for another 5 minutes on low heat. Stir it often to prevent sticking. Once it’s rich, creamy, and smooth, take it off the heat. How to Avoid Lumpy Chili To keep your chili smooth, mix the cream in slowly. Stir it well as you add it. This helps the cream blend without lumps. If you see lumps, use an immersion blender. It makes the chili creamy and smooth. Best Practices for Shredding Chicken For easy shredding, use warm chicken. Let it cool slightly, then pull it apart with two forks. You can also use your hands if they are clean. Shred in small pieces for the best texture in your chili. Adjusting Thickness of Chili If your chili is too thick, add more chicken broth. Stir well to combine. For a thicker chili, simmer it longer without a lid. This helps the liquid reduce and the flavors concentrate. Adding Spices for Extra Heat Want some heat? Add a pinch of cayenne pepper or red chili flakes. You can also stir in some diced jalapeños. Start with a little, then taste and add more if needed. This way, you can control the spice level. Suggested Garnishes Top your chili with fresh cilantro for a burst of flavor. You can also add a sprinkle of shredded cheese. Squeeze fresh lime juice on top for a tangy finish. These garnishes make the dish look great and enhance the taste. Serving Suggestions Serve your chili in warm bowls for the best experience. Add extra cheese and cilantro on top. Pair it with warm tortillas or crusty bread. This makes a comforting meal that everyone will love. Pro Tips Use Rotisserie Chicken: For an even quicker meal, use store-bought rotisserie chicken. It adds flavor and saves prep time! Adjust the Spice Level: If you prefer a spicier chili, add more diced green chilies or a pinch of cayenne pepper to taste. Make it Ahead: This chili tastes even better the next day! Make a batch in advance and store it in the refrigerator for quick meals. Garnish Creatively: Enhance your presentation by adding toppings like avocado slices, jalapeños, or sour cream along with cilantro. {{image_4}} Slow Cooker Recipe Adaptation You can make this creamy white chicken chili in a slow cooker. First, add all the ingredients except the cream and cheese into the slow cooker. Set it to low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, stir in the heavy cream and cheese. This method allows the flavors to blend nicely over time. Instant Pot Recipe Adaptation Using an Instant Pot makes cooking faster. Start by using the sauté function. Cook the onion and garlic until soft. Then add the rest of the ingredients, except for the cream and cheese. Seal the lid and cook on high pressure for 10 minutes. Quick release the pressure and stir in the cream and cheese before serving. Gluten-Free Alternatives This chili is naturally gluten-free. Always check your broth and any canned ingredients to ensure they are gluten-free. You can use cornstarch to thicken if needed. Vegan Version Suggestions To make a vegan version, replace the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth. Swap the cream for coconut milk and skip the cheese. You will still enjoy a rich and creamy chili that is plant-based! - Refrigeration Guidelines: Store any leftover creamy white chicken chili in an airtight container. This keeps it fresh for up to four days in the fridge. Make sure it cools to room temperature before sealing it. - Freezing Instructions: If you want to keep it longer, freeze the chili. Use freezer-safe containers or bags. It can stay good for about three months. When freezing, leave some space at the top for expansion. - Best Methods for Reheating: For best results, reheat your chili on the stove over medium heat. Stir often to heat evenly. You can also use the microwave. Heat in short bursts, stirring between each one. - How to Keep Chili Creamy When Reheating: To keep the creamy texture, add a splash of chicken broth or cream while reheating. Mix well to avoid separation. This helps maintain its rich flavor and smooth consistency. Yes, you can use canned chicken. Just drain it well. Canned chicken saves time and works great. However, using fresh cooked chicken gives more flavor and texture. If you choose canned, look for low-sodium options for a healthier choice. You can use coconut milk for a lighter option. It adds a nice flavor and keeps the chili creamy. Other substitutes include half-and-half or Greek yogurt. If using yogurt, add it at the end to avoid curdling. It lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to discard it. Yes, you can freeze it! Cool the chili completely before freezing. Use freezer-safe bags or containers. It can last up to 3 months in the freezer. To reheat, thaw it overnight in the fridge first for best results. In this post, I shared a simple recipe for Creamy White Chicken Chili. We covered the key ingredients, cooking steps, and helpful tips to enhance flavor. I also presented variations for different diets and storage tips for leftovers. This dish is versatile and perfect for any meal. Don’t shy away from trying new flavors or methods. Enjoy this chili hot and fresh, or save it for later. Happy cooking!$

Savory Creamy White Chicken Chili

A delicious and creamy chili made with shredded chicken, white beans, corn, and spices, perfect for a comforting meal.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked chicken, shredded
1 can (15 oz) white beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 medium onion, diced
2 cloves garlic, minced
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
2 cups chicken broth
1 cup heavy cream (or coconut milk for a lighter option)
1 cup shredded Monterey Jack cheese
to taste Salt and black pepper
to taste Fresh cilantro, chopped (for garnish)
to serve Lime wedges

Instructions

In a large pot, drizzle about 1 tablespoon of olive oil and heat over medium heat. Add the diced onion and sauté for approximately 4-5 minutes, or until it becomes soft and translucent.
Incorporate the minced garlic into the pot and cook for an additional 1-2 minutes, stirring occasionally, until the garlic is fragrant but not browned.
To the pot, add the shredded chicken, rinsed white beans, corn kernels, diced green chilies, ground cumin, oregano, smoked paprika, and chicken broth. Stir everything thoroughly to ensure all ingredients are well combined.
Raise the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and let it simmer uncovered for about 15 minutes, allowing the flavors to meld beautifully.
Stir in the heavy cream (or coconut milk) and shredded Monterey Jack cheese. Mix until the cheese is completely melted and the chili transforms into a creamy consistency. Taste and adjust the seasoning with salt and black pepper if desired.
Allow the chili to cook for an additional 5 minutes on low heat, stirring occasionally to prevent sticking and ensure even heating.
Once the chili is rich, creamy, and smooth, remove it from the heat. Serve hot, garnished with freshly chopped cilantro and accompanied by lime wedges for an added zing.

Notes

Serve in warm bowls topped with extra cheese and cilantro, with lime wedges on the side.

Keyword chicken chili, creamy chili, white chili