There’s something incredibly comforting about a warm bowl of creamy white chicken chili on a chilly evening. I remember the first time I made this dish; it was the middle of winter, and a snowstorm was swirling outside my window, leaving the world all frosty and cold. Inside, the aroma of this amazing chili wafted through my kitchen, and it felt like a hug in a bowl. Ever since that day, this recipe has been my go-to when the temperatures drop and my cozy socks come out of hiding.
What I love about this creamy white chicken chili is its depth of flavor, the delightful creaminess, and that it’s surprisingly simple to whip up. It’s like a warm embrace from inside, and it can be easily adjusted to suit whatever you’ve got in your pantry. Plus, the added bonus? It’s a hit with family and friends alike, and everyone always asks for seconds!
What’s in Creamy White Chicken Chili?
Let’s dive into the ingredients that make this cozy dish a winner:
Chicken: I typically use boneless, skinless chicken breasts for this recipe. They cook up tender and juicy and absorb all the delicious flavors. You can also use rotisserie chicken for a shortcut – I love that it saves time while still tasting fantastic!
White Beans: Cannellini or great northern beans work beautifully here. They add a wonderful creaminess and are packed with fiber and protein, making this chili hearty enough to keep you full.
Onion: Diced onion gives a savory base for this dish. I find that a sweet onion works best, adding depth without overpowering other flavors.
Garlic: Fresh garlic gives your chili that aromatic punch. You can never go wrong with a bit of minced garlic!
Green Chilies: Canned diced green chilies add a gentle heat and improve the flavor profile without making things too spicy. If you like it hotter, feel free to throw in a few jalapeños!
Chicken Broth: This is the foundation of your chili’s flavor. I recommend low-sodium broth for better control over saltiness as it simmers.
Heavy Cream: The star ingredient! This gives the chili its signature creaminess that makes it so irresistible. If you’re looking for a lighter version, you can use half-and-half or coconut milk as an alternative.
Cumin and Chili Powder: These spices are what truly bring everything to life. They add warmth and an earthy flavor that you’ll love.
Fresh Cilantro: Chopped cilantro sprinkled on top just before serving adds freshness and a beautiful pop of color.
Is Creamy White Chicken Chili Good for You?
Absolutely! Allow me to share some of the health perks of this delightful dish:
Chicken: Packed with lean protein, chicken helps in building muscle and keeping you feeling satisfied.
White Beans: These little legumes are fantastic for your digestive health, thanks to their high fiber content. They also pack a punch when it comes to protein!
Heavy Cream: While it’s creamy and rich, it does contain calcium and can provide energy. If you’re looking to cut some calories, substituting with lighter dairy options can be a smart choice.
Of course, if you’re watching your sodium, it’s wise to keep an eye on your broth and canned ingredients. But overall, this creamy white chicken chili provides a balance of protein and fiber, coupled with veggies that make it a pretty wholesome meal to warm you up!
Ingredients:
To serve about 6 generous bowls, you will need:
– 1 pound boneless, skinless chicken breasts
– 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (4 oz) diced green chilies
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Fresh cilantro for garnish
– Optional toppings: shredded cheese, avocado, jalapeños
How to Make Creamy White Chicken Chili?
1. **Cook the Chicken:** In a large pot or slow cooker, add your chicken breasts, onion, garlic, diced green chilies, and chicken broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 20-25 minutes, until the chicken is cooked through.
2. **Shred the Chicken:** Once the chicken is cooked, remove it from the pot and shred it with two forks. Return it to the pot.
3. **Add the Beans and Spices:** Stir in the white beans, cumin, chili powder, salt, and pepper. Let it simmer for an additional 10 minutes so the flavors meld together.
4. **Cream It Up:** Lower the heat and slowly stir in the heavy cream. Simmer for another 5-10 minutes, allowing the chili to thicken beautifully.
5. **Serve:** Ladle the chili into bowls and garnish with fresh cilantro and any of your favorite toppings. Enjoy every cozy spoonful!
Serving Suggestions and Variations
There’s plenty of room for creativity here! You can make this chili with turkey or even keep it vegetarian by swapping in some diced zucchini or bell peppers. If you’re feeling adventurous, try adding corn or serving it alongside cornbread, tortilla chips, or over a bed of rice for a filling meal.
I love making a big pot of this chili on chilly days and then enjoying the leftovers throughout the week. It just gets better as the flavors continue to blend!
I hope you give this creamy white chicken chili a try when the weather gets cold. Let me know how it turns out for you! It’s one of those simple, delightful recipes that will make your heart and stomach feel oh-so-happy. Stay warm and happy cooking!