Creamy White Chicken Chili

$- 1 lb boneless, skinless chicken breasts, cubed - 2 cups chicken broth - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 cans (15 oz each) white beans (e.g., Great Northern or Cannellini), rinsed and drained - 1 can (4 oz) diced green chilies - 1 teaspoon cumin - 1 teaspoon paprika - ½ teaspoon oregano - Salt and pepper to taste - 1 cup corn kernels (fresh, frozen, or canned) - ½ cup sour cream - ½ cup cream cheese, softened - Chopped cilantro for garnish - Sliced jalapeños for garnish (optional) In this recipe, chicken and broth form the base. The chicken adds protein and flavor. The broth ties everything together for a cozy dish. Next, we have the vegetables and spices. The onion and garlic create a rich aroma. White beans add creaminess, while green chilies give a mild kick. Cumin, paprika, and oregano bring warmth and depth. Finally, we include the creamy additions. Sour cream and cream cheese make the chili luscious. Garnishes like cilantro and jalapeños add color and extra flair. These ingredients work together to create a satisfying meal that warms both the heart and the belly. {{ingredient_image_1}} Sautéing Method Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken to the hot oil. Cook the chicken for about 5 to 7 minutes. It should brown and cook all the way through. Once done, remove the chicken and set it aside. Cooking Time Insights Make sure to keep an eye on the chicken while it cooks. You want it to be golden brown. This step adds flavor and texture to your chili. Combining Ingredients In the same pot, add the diced onion. Cook it until it turns translucent, which should take about 3 to 4 minutes. Then, stir in the minced garlic and let it cook for one more minute. Once fragrant, return the cooked chicken to the pot. Next, mix in the white beans, diced green chilies, chicken broth, cumin, paprika, oregano, salt, and pepper. Stir everything well. Simmering Process Bring your mixture to a boil. Then, reduce the heat to low and let it simmer. Let it cook for about 20 minutes. This allows all the flavors to blend nicely. Adding Corn and Dairy After simmering, it’s time to add the corn, sour cream, and cream cheese. Stir well until the cream cheese melts into the chili. This will give your chili a creamy and rich texture. Final Seasoning Tips Let the chili simmer for an additional 5 minutes. Taste it, and adjust the seasoning if needed. Add more salt and pepper to suit your taste. Serve the chili hot, and don’t forget to garnish with chopped cilantro and sliced jalapeños if you like a little heat! - Cooking Techniques: Start by sautéing the chicken in olive oil. This helps to lock in flavor. Cook it until it is brown and fully done. Remove the chicken before adding onion and garlic. This keeps the chicken juicy. - Enhancing Flavor Profiles: Use fresh herbs like cilantro. They add brightness to your chili. Don't skip the spices; cumin, paprika, and oregano boost flavor. Adjust salt and pepper to your liking. Taste as you go! - Overcooking Chicken: Be careful not to cook the chicken too long. It can become dry and tough. Aim for a golden brown finish, then set it aside. - Underseasoning Tips: Season your chili well. Use enough salt and spices to create depth. Remember, flavors blend as the chili simmers. Taste often and adjust as needed. Pro Tips Use Rotisserie Chicken: For a quicker option, substitute the cubed chicken with shredded rotisserie chicken to save time without sacrificing flavor. Adjust the Spice Level: If you prefer a milder chili, you can omit the diced green chilies or use a mild variety. For extra heat, add more sliced jalapeños or a dash of cayenne pepper. Make it Ahead: This chili is perfect for meal prep! Make a big batch and store it in the fridge for up to 4 days or freeze portions for later use. Garnish for Flavor: Don't skip the garnish! Fresh cilantro and jalapeños not only add visual appeal but also enhance the flavor of the chili. {{image_2}} Low-fat Options You can make white chicken chili lighter without losing flavor. Use lean chicken breast or swap it with turkey. Choose low-fat sour cream and cream cheese. You can also add more vegetables like zucchini or bell peppers for extra nutrients. Vegetarian Substitutions For a vegetarian twist, skip the chicken. Use cooked lentils or chickpeas instead. For the broth, vegetable broth works well. You can add extra beans for protein, like black beans or kidney beans. Don't forget to add more spices to keep the flavor strong. Adding Heat If you love spice, try adding diced jalapeños or hot sauce. You can also use chipotle peppers for a smoky kick. Adjust the amount to fit your taste. Remember, you can always start with a little and add more. Mild Versions For a milder chili, avoid the jalapeños. Use sweet bell peppers in place of spicy ones. You can also use less cumin and paprika. This way, the chili stays creamy and comforting without too much heat. Different Beans and Vegetables Feel free to mix things up with beans. Try black beans or pinto beans for a new flavor. Add vegetables like carrots or spinach for more color and nutrition. This makes the dish even heartier. Toppings and Garnishes Toppings can make your chili special. Use fresh cilantro, sliced green onions, or avocado. Crushed tortilla chips add crunch. A sprinkle of cheese or a dollop of sour cream makes it extra tasty. Refrigeration Guidelines After you finish your meal, let the chili cool. Once cooled, place it in an airtight container. Store it in the fridge for up to three days. This keeps your chili fresh and ready for a quick meal. Freezing Tips For longer storage, you can freeze white chicken chili. Use a freezer-safe container or bag. Make sure to leave some space for expansion. It will stay good in the freezer for up to three months. When you’re ready to eat, just thaw it overnight in the fridge. Best Methods for Quality Retention To reheat your chili, the stovetop is best. Pour the chili into a pot. Heat it over medium-low heat. Stir often to avoid burning. You can also use the microwave. Place your chili in a microwave-safe bowl. Heat it in short bursts, stirring in between, until hot. Always check the temperature before serving. White chicken chili is a creamy and hearty dish. It uses white beans, chicken, and spices. The blend of flavors makes it unique. You will enjoy its warm, comforting taste. Key characteristics include: - Creamy texture from sour cream and cream cheese - White beans as the base for protein - Mild heat from diced green chilies - A mix of spices like cumin and paprika Yes, you can switch the chicken for other meats. Ground turkey is a great option. Shredded rotisserie chicken works well, too. Suggestions for substitutes: - Turkey breast: Lean and flavorful. - Pork: Adds a nice richness. - Beef: Use lean cuts for a hearty twist. You can easily prep white chicken chili in advance. Start by cooking the chicken and veggies. Store them in the fridge for later use. Meal prep tips: - Make the chili a day before. Flavors get better overnight. - Store in an airtight container. - Reheat on the stove or in the microwave before serving. To sum up, we explored how to make delicious white chicken chili from scratch. We covered the key ingredients, from tender chicken to flavorful spices. You learned the right methods for cooking and building a rich chili base. We also shared tips on perfecting flavors and avoiding common mistakes. Finally, I discussed how to store and reheat leftovers effectively. With these insights, you can create a fantastic meal that satisfies every palate. Enjoy your cooking adventure and take pride in your tasty creation!$

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

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken breasts, cubed
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cans (15 oz each) white beans (e.g., Great Northern or Cannellini), rinsed and drained
1 can (4 oz) diced green chilies
2 cups chicken broth
1 teaspoon cumin
1 teaspoon paprika
0.5 teaspoon oregano
to taste salt and pepper
1 cup corn kernels (fresh, frozen, or canned)
0.5 cup sour cream
0.5 cup cream cheese, softened
for garnish chopped cilantro
optional sliced jalapeños

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cubed chicken and sauté until browned and fully cooked, about 5-7 minutes. Remove the chicken and set it aside.
In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
Return the chicken to the pot, then add the white beans, diced green chilies, chicken broth, cumin, paprika, oregano, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld.
Stir in the corn, sour cream, and cream cheese. Mix until the cream cheese is fully melted and incorporated into the chili, creating a creamy texture.
Let the chili simmer for an additional 5 minutes. Adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with chopped cilantro and sliced jalapeños if you prefer a bit of heat.

Notes

Adjust the seasoning to your taste and add jalapeños for extra heat if desired.

Keyword chicken, chili, creamy, white beans