Creamy White Chicken Chili

$- 1 lb boneless, skinless chicken breast, diced into bite-sized pieces - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 jalapeño pepper, seeded and finely diced - 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed thoroughly - 4 cups chicken broth (preferably low sodium) - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - ½ teaspoon salt (adjust to taste) - ¼ teaspoon freshly cracked black pepper - ½ cup cream cheese, softened to room temperature - 1 cup corn kernels (fresh, frozen, or canned, drained if canned) - Juice of 1 lime - Fresh cilantro leaves, for garnish - Sliced radishes and ripe avocado, for topping - Cream Cheese - Fresh Herbs - Avocado - Large pot - Chopping knife - Stirring spoon In this recipe for white chicken chili, you need key ingredients. The chicken gives the chili its heartiness. The beans add texture and protein. Broth adds depth and flavor. Spices like cumin and paprika create warmth and zest. For toppings, cream cheese adds creaminess. Fresh herbs like cilantro brighten the dish. Sliced avocado gives a cool, creamy bite. You can use any of these to make your chili more special. To cook, you’ll need a large pot to hold everything. A chopping knife helps you prep the veggies. A stirring spoon is key for mixing your chili as it cooks. This simple setup makes cooking easy and fun. {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Sauté the onion for about 5 minutes. It should turn soft and translucent. Next, add the minced garlic and diced jalapeño. Stir well and cook for 2 more minutes. You want the mix to smell great and the garlic to turn a light golden. Now, it’s time for the chicken. Add the diced chicken breast to the pot. Cook it, stirring often, for 6 to 8 minutes. You want to see the chicken turn white and no longer pink inside. This step is key for a tasty chili. Once the chicken is ready, mix in the drained white beans and chicken broth. Add the ground cumin, ground coriander, smoked paprika, salt, and black pepper. Stir everything well and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 20 minutes. This allows all the great flavors to blend together. After 20 minutes, stir in the softened cream cheese and corn. Simmer for 5 more minutes. The cream cheese should melt and mix into the chili. Finally, squeeze in the juice of one lime and stir well. Choosing the right spice levels is key. Start with mild spices. You can always add more heat later. If you like it spicy, add more jalapeño. For a milder version, skip the jalapeño or use less. For a creamy consistency, cream cheese is great. Make sure it’s soft before adding. Stir it in slowly to blend well. You can also use sour cream for a tangy twist. To add more depth, try extra spices. A pinch of cayenne can boost the heat. You can also add a dash of oregano for earthiness. Fresh herbs like cilantro add brightness too. Simmering time matters. A longer simmer lets flavors blend. Aim for at least 20 minutes. This makes your chili taste even better. For sides, cornbread pairs well with chili. A fresh salad can balance the meal too. You can also serve it with tortilla chips for a crunchy bite. For a stunning presentation, garnish with cilantro and radishes. Sliced avocado adds color and creaminess. Serve hot in a nice bowl to impress your guests. Pro Tips Use Rotisserie Chicken: For a quicker option, you can substitute diced chicken breast with shredded rotisserie chicken. This saves cooking time and adds a delicious depth of flavor. Adjust the Heat: If you prefer a milder chili, skip the jalapeño or remove the seeds to reduce the spice level. Conversely, add more jalapeños or a dash of cayenne pepper for an extra kick. Fresh Herbs Matter: Garnishing with fresh cilantro not only enhances the flavor but also adds a vibrant color. Try adding other herbs like parsley or green onions for a fresh twist. Make It Ahead: This chili tastes even better the next day! Prepare it a day in advance and store it in the fridge. Reheat gently before serving to allow the flavors to meld beautifully. {{image_4}} You can easily change the protein in white chicken chili. Try using ground turkey or pork instead of chicken. They both add great flavor. If you want a vegan version, swap the chicken for tofu or tempeh. Use vegetable broth instead of chicken broth for a full vegan meal. You can also try chickpeas for added protein and texture. For a Mexican twist, add some diced tomatoes and chipotle peppers. These ingredients give a deep, smoky flavor. You can also add lime zest for brightness. If you prefer a Southwest style, top your chili with shredded cheese, crunchy tortilla strips, and fresh jalapeños. This adds texture and makes it even more fun to eat. White chicken chili is super versatile. You can serve it stuffed in warm tortillas for a tasty wrap. This makes it easy to eat while on the go. Another fun way is to serve it as a dip. Just place it in a bowl and offer tortilla chips on the side. Both styles let you enjoy this chili in unique and tasty ways. To keep your white chicken chili fresh, place it in a sealed container. Make sure it cools down first. Store it in the fridge for up to four days. If you want to keep it longer, you can freeze it. Use a freezer-safe container or a zip-top bag. It stays good in the freezer for about three months. When you’re ready to eat, there are a few good ways to heat it up. You can use the stove. Just pour the chili into a pot and heat it on low. Stir it often to keep it from sticking. You can also use the microwave. Heat it in short bursts, stirring in between. This helps keep the texture nice and creamy. In the fridge, your chili lasts about four days. After that, it might spoil. Watch for signs of spoilage, like a sour smell or mold. If it smells off or looks strange, it's best to toss it out. Always trust your nose and eyes when checking food! Yes, you can use canned chicken. It can save time and effort. Canned chicken is already cooked. This means you will not need to worry about cooking it thoroughly. However, canned chicken may lack flavor compared to fresh. You might want to season it more to boost the taste. Also, fresh chicken tends to give a better texture. If you choose canned, look for low sodium options for a healthier dish. If you need a substitute for cream cheese, try these options: - Sour cream - Greek yogurt - Silken tofu - Nutritional yeast (for a cheesy flavor without dairy) These alternatives can help make the chili lighter or dairy-free. Each option adds a unique flavor and texture. Just keep in mind that they may alter the taste slightly. White chicken chili can be mild or spicy based on your taste. The main ingredient for heat is jalapeño. You can adjust the spice level by: - Adding more or less jalapeño - Using a milder pepper, like a green bell pepper - Adding hot sauce for extra heat Taste as you cook, and adjust until it’s just right for you! White chicken chili is a simple dish that packs a lot of flavors. This blog shared key ingredients like chicken, beans, and spices, along with helpful tips. You learned about cooking techniques, serving suggestions, and variations to make it your own. As you try these recipes, remember that every ingredient plays a role in the taste. Enjoy your cooking, and don’t forget to experiment with new flavors to find what you love!$

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

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken breast, diced into bite-sized pieces
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 jalapeño pepper seeded and finely diced
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed thoroughly
4 cups chicken broth (preferably low sodium)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
0.5 teaspoon salt (adjust to taste)
0.25 teaspoon freshly cracked black pepper
0.5 cup cream cheese, softened to room temperature
1 cup corn kernels (fresh, frozen, or canned, drained if canned)
1 lime Juice of
to taste Fresh cilantro leaves, for garnish
to taste Sliced radishes and ripe avocado, for topping

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for approximately 5 minutes or until the onion becomes translucent and soft.
Add the minced garlic and diced jalapeño to the pot, stirring well. Continue to sauté for an additional 2 minutes until the mixture is fragrant and the garlic is lightly golden.
Introduce the diced chicken breast to the pot. Cook, stirring occasionally, until the chicken is no longer pink in the center, roughly 6-8 minutes.
To the chicken mixture, add the drained white beans, chicken broth, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix well and bring the concoction to a gentle simmer.
Once simmering, reduce the heat to low and allow the chili to simmer gently for about 20 minutes, which will enable the flavors to deepen and blend beautifully.
After 20 minutes, stir in the softened cream cheese and corn, continuing to simmer for an additional 5 minutes until the cream cheese is completely melted and integrated into the chili.
Remove the pot from heat and squeeze in the juice of one lime. Stir thoroughly to combine all the components.
Ladle the chili into serving bowls while hot, garnishing with fresh cilantro leaves, and offering sliced radishes and avocado on top for added freshness and color.

Notes

Adjust salt and spices to taste. Serve with toppings for added flavor.

Keyword beans, chicken, chili, creamy, soup