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- 1 pound boneless, skinless chicken breasts, diced - 1 can (15 oz) white beans, such as cannellini or navy - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 can (4 oz) diced green chilies, drained - 1 cup low-sodium chicken broth - 1 cup heavy cream or coconut cream - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon dried oregano - Sea salt and freshly cracked black pepper to taste - 2 tablespoons extra-virgin olive oil - Fresh cilantro, roughly chopped - Lime wedges You can swap chicken with turkey for a lighter twist. If you want a vegetarian option, use mushrooms or tofu instead of chicken. For the beans, any white bean will work. Use vegetable broth instead of chicken broth for a vegan dish. Coconut cream offers a rich, dairy-free choice. If you need a lower-fat option, use half-and-half in place of heavy cream. This recipe is flexible. You can adjust the spices to suit your taste. Enjoy experimenting as you make this chili your own! {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté the onion for about 4-5 minutes. You want it soft and translucent. Next, add the minced garlic. Stir it for about 1 minute until it smells great but does not brown. This step builds a strong flavor base. Now, add the diced chicken to the pot. Sprinkle it with salt, pepper, cumin, chili powder, and oregano. Stir the chicken so it cooks evenly. Brown the chicken on all sides for about 5-7 minutes. This adds a nice depth of flavor to the dish. Pour in the chicken broth. Then, add the drained white beans and diced green chilies. Stir to mix everything well. Increase the heat just a bit until it starts to simmer. Once it simmers, lower the heat and cover the pot. Let it cook undisturbed for about 15 minutes. This helps all the flavors blend together. After 15 minutes, take it off the heat and gently stir in the heavy cream. If you prefer coconut cream, mix that in for a fun twist. Make sure the chili is creamy and smooth. Taste it and adjust the seasoning if needed. Serve it hot in bowls, topped with cilantro and a squeeze of lime. Enjoy! To make your chili creamy, use heavy cream or coconut cream. Stir it in slowly after cooking. This keeps the texture rich. If you want it extra smooth, blend some beans before adding them. This will thicken the chili without altering the taste. For deeper flavor, add spices like smoked paprika or cayenne. These will give your chili a nice kick. Fresh herbs, like cilantro, also add brightness. Squeeze lime juice just before serving for a fresh burst. You can even add a dollop of sour cream for extra richness. You can cook this chili on the stove or use a slow cooker. If you use a slow cooker, brown the chicken first for more flavor. Set it on low and let it cook for 6-8 hours. This method allows the flavors to blend deeply. If you're in a hurry, a pressure cooker can cut the time down to about 20 minutes. Just make sure to adjust the liquid as needed. Pro Tips Choose Quality Chicken: Select fresh, high-quality chicken breasts for the best flavor and texture in your chili. Adjust the Creaminess: For a lighter version, you can substitute half of the heavy cream with low-fat milk or additional chicken broth. Spice it Up: If you enjoy heat, add diced jalapeños or a pinch of cayenne pepper to the pot along with the spices. Fresh Herbs Matter: Always use fresh cilantro for garnish; it adds a vibrant flavor that enhances the overall dish. {{image_4}} For a dairy-free option, use coconut cream instead of heavy cream. This adds a sweet and rich flavor. It also keeps the chili creamy and delicious. You can find coconut cream in most grocery stores. Just look for it in the canned goods aisle. This simple swap makes the chili perfect for those who avoid dairy. Want to add some heat? Try adding jalapeños or cayenne pepper. These will give your chili a spicy kick. You can also use hot green chilies instead of mild ones. Adjust the amount based on your spice level preference. I often add a pinch of red pepper flakes for extra warmth. This spicy twist wakes up the flavors and excites your taste buds. To make a vegetarian version, skip the chicken. Use more white beans or add diced vegetables like zucchini or bell peppers. You can also add corn for sweetness and texture. Replace chicken broth with vegetable broth to keep it flavorful. This version is just as creamy and satisfying. You’ll still get a hearty meal full of flavor and nutrients. To keep your creamy white chicken chili fresh, store it in an airtight container. This helps lock in flavors and keeps it safe to eat. Let the chili cool before sealing it. You can store it in the fridge for up to four days. When you're ready to eat, give it a good stir before reheating. You can freeze this chili if you want to save some for later. Portion it into freezer-safe containers. Leave some space at the top since it will expand when frozen. It will stay good for about three months in the freezer. Thaw it in the fridge overnight before reheating. To reheat, you can use the stove or microwave. If using the stove, warm it over low heat. Stir it often to avoid burning. If using a microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between, until it's hot. Always check the temperature before serving to ensure it’s heated through. You can enjoy this chili with many sides. Here are some great options: - Crusty bread for dipping - Tortilla chips for crunch - Rice for a filling meal - Cornbread for a sweet touch - A fresh green salad for balance These sides add flavor and texture to your meal. They also make it more fun to eat. Yes, you can make this chili in a slow cooker. Here’s how: 1. Sauté the onion and garlic in a pan first. 2. Add all ingredients to the slow cooker. 3. Set it on low for 6-8 hours or high for 3-4 hours. 4. Stir in the cream just before serving. Using a slow cooker makes this dish even easier. It allows the flavors to blend well over time. You can easily change the spice level in this chili. Here are some tips: - Use mild green chilies for less heat. - Add a pinch of cayenne for more spice. - Taste as you go; this helps you find the right balance. - Serve hot sauce on the side for those who like it spicy. These options let you customize your chili to suit your taste. Enjoy experimenting! In this post, we explored how to make creamy white chicken chili. We covered key ingredients, step-by-step instructions, and helpful tips. You can tweak the recipe for your taste, like trying a dairy-free or spicy version. For leftovers, I shared the best ways to store and reheat your chili. This dish is great for family meals or game days. With simple tweaks, you can make it your own. I hope you enjoy making your chili just as much as I do!

Cozy Creamy White Chicken Chili

A warm and comforting white chicken chili with creamy texture and flavorful spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 can (15 oz) white beans (such as cannellini or navy), thoroughly rinsed and drained
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies, drained
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream or coconut cream
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • to taste sea salt and freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • for garnish fresh cilantro, roughly chopped
  • for serving lime wedges

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent and soft, about 4-5 minutes.
  • Incorporate the minced garlic into the pot, stirring continuously for about 1 minute, until the garlic is fragrant but not browned.
  • Add the diced chicken to the pot, enhancing it with a generous sprinkle of salt, pepper, ground cumin, chili powder, and oregano. Cook the chicken, stirring occasionally, until it is nicely browned on all sides, approximately 5-7 minutes.
  • Pour the chicken broth into the pot, followed by the drained white beans and diced green chilies. Stir everything together until well combined.
  • Increase the heat slightly until the mixture begins to simmer. Once simmering, reduce the heat to low. Cover the pot with a lid and allow it to cook undisturbed for about 15 minutes.
  • After 15 minutes, remove the pot from the heat, and gently stir in the heavy cream. If using coconut cream, swirl it in at this stage for an added tropical twist.
  • Taste your chili and adjust the seasoning if needed, adding more salt, pepper, or additional spices to achieve your desired flavor profile.
  • Serve the chili hot in bowls, garnished with a sprinkle of freshly chopped cilantro and a squeeze of lime juice.

Notes

Serve with crusty bread or tortilla chips for dipping.
Keyword chicken chili, creamy chili, white chili