Why Make This Recipe
Creamy White Chili with Chicken is a delightful twist on traditional chili. It’s creamy, flavorful, and packed with protein from the shredded chicken and beans. This dish is perfect for cozy nights or when you want to impress guests with a comforting meal. It’s easy to make and provides a warm and satisfying experience for your taste buds.
How to Make Creamy White Chili with Chicken
Ingredients:
- 1 pound rotisserie chicken, shredded
- 1 medium onion, chopped
- 1 1/2 teaspoons garlic powder
- 1 tablespoon olive oil
- 2 cans (15-ounce) Great Northern beans, drained and rinsed
- 14 1/2 ounces chicken broth
- 2 cans diced green chiles (4-ounce cans)
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
Directions:
- In a large saucepan, sauté the onion with olive oil until translucent.
- Add garlic powder, shredded chicken, beans, broth, green chiles, and seasonings.
- Bring to a boil, then reduce heat and simmer for about 30 minutes, uncovered.
- Remove from heat and stir in sour cream and heavy cream.
- Serve with optional toppings like shredded cheese, tortilla chips, green onions, lime wedges, or sliced jalapeños.
How to Serve Creamy White Chili with Chicken
Serve the creamy white chili hot in bowls. You can add toppings such as shredded cheese, tortilla chips, or fresh green onions to enhance the flavor and presentation. This dish pairs well with warm cornbread or a fresh salad on the side.
How to Store Creamy White Chili with Chicken
To store leftover chili, allow it to cool completely. Transfer it to an airtight container and refrigerate. It should last for about 3-4 days in the fridge. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Tips to Make Creamy White Chili with Chicken
- Using rotisserie chicken saves time and adds great flavor.
- Adjust the spices according to your taste. If you like it spicier, add more cayenne pepper or diced jalapeños.
- Ensure to stir in the sour cream and heavy cream off the heat to keep it creamy and prevent curdling.
Variation
You can make this white chili vegetarian by omitting the chicken and using vegetable broth instead. Adding extra veggies like bell peppers or corn can also enhance the dish.
FAQs
1. Can I use other types of beans?
Yes, you can substitute Great Northern beans with cannellini beans or navy beans to suit your preference.
2. How spicy is this chili?
The spice level can be adjusted by controlling the amount of cayenne pepper and using mild or hot green chiles.
3. Can I make this dish in advance?
Absolutely! The flavors develop even more when you prepare it a day in advance. Just store it in the fridge and reheat when ready to serve.
Creamy White Chili with Chicken
Ingredients
Main Ingredients
- 1 pound rotisserie chicken, shredded Using rotisserie chicken saves time.
- 1 medium onion, chopped
- 1.5 teaspoons garlic powder
- 1 tablespoon olive oil
- 2 cans (15-ounce) Great Northern beans, drained and rinsed
- 14.5 ounces chicken broth
- 2 cans (4-ounce) diced green chiles
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon pepper
- 0.25 teaspoon cayenne pepper Adjust for spiciness.
- 1 cup sour cream Stir in off heat to prevent curdling.
- 0.5 cup heavy whipping cream Stir in off heat to prevent curdling.
Instructions
Cooking
- In a large saucepan, sauté the onion with olive oil until translucent.
- Add garlic powder, shredded chicken, beans, broth, green chiles, and the seasonings.
- Bring to a boil, then reduce heat and simmer for about 30 minutes, uncovered.
- Remove from heat and stir in sour cream and heavy cream.
- Serve with optional toppings like shredded cheese, tortilla chips, green onions, lime wedges, or sliced jalapeños.