why make this recipe
Creamy White Chicken Chili is a warm and comforting dish that’s perfect for any occasion. It’s a great choice for family dinners or cozy nights in. The creamy texture combined with the mild spices makes it appealing to everyone, young and old. This chili is filling yet easy to prepare, making it a favorite among home cooks. Plus, it’s a wonderful way to use leftover chicken!
how to make Creamy White Chicken Chili
Ingredients :
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions :
- In a large pot, sauté onion and garlic until soft.
- Add in the shredded chicken, white beans, green chilies, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for about 20 minutes.
- Stir in the heavy cream and cook for an additional 5 minutes.
- Serve hot, garnished with cilantro if desired.
how to serve Creamy White Chicken Chili
Serve your Creamy White Chicken Chili hot in bowls. You can complement it with tortilla chips, cornbread, or a fresh salad on the side. Adding toppings like shredded cheese, diced avocado, or more cilantro can enhance the flavor and presentation.
how to store Creamy White Chicken Chili
To store Creamy White Chicken Chili, let it cool completely at room temperature. Transfer it to an airtight container and place it in the refrigerator. It will last for about 3-4 days. You can also freeze leftovers for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
tips to make Creamy White Chicken Chili
- Use rotisserie chicken to save time.
- Adjust the spices according to your heat preference by adding jalapeños or more chili powder.
- For a thicker chili, let it simmer longer or add more beans.
- If you want a lighter version, you can replace heavy cream with half-and-half or a non-dairy cream option.
variation
You can make this dish vegetarian by omitting the chicken and using vegetable broth instead. You can also add bell peppers, corn, or zucchini for extra veggies.
FAQs
Can I use canned chicken?
Yes, you can use canned chicken for convenience, but fresh or cooked chicken is recommended for better flavor.Is this recipe gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free. Just make sure to check the labels on the broth and canned goods.Can I make this chili in a slow cooker?
Absolutely! You can add all the ingredients (except the heavy cream) to the slow cooker and cook on low for 6-7 hours. Stir in the cream during the last 30 minutes of cooking.
Creamy White Chicken Chili
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Can use leftover or rotisserie chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 onion diced
- 2 cloves garlic, minced
- 4 cups chicken broth Make sure it’s gluten-free if necessary
- 1 cup heavy cream Can substitute with half-and-half or non-dairy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder Adjust to taste
- to taste Salt and pepper
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- In a large pot, sauté onion and garlic until soft.
- Add in the shredded chicken, white beans, green chilies, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for about 20 minutes.
- Stir in the heavy cream and cook for an additional 5 minutes.
- Serve hot, garnished with cilantro if desired.