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Creamy White Chicken Chili
This Creamy White Chicken Chili is a comforting dish that’s perfect for chilly evenings or when you’re in need of a satisfying meal. Packed with tender chicken, hearty beans, and a rich creaminess, this chili is sure to delight your taste buds. It’s simple to prepare and makes for a wonderful dinner option that can be easily shared.
Why make this recipe
With its creamy texture and flavorful ingredients, this chili is not only delicious but also versatile. It’s a great way to use leftover chicken, and the beans and vegetables make it a wholesome choice. Plus, you can enjoy it on its own or with a variety of toppings, making it perfect for any occasion.
Ingredients
- shredded chicken
- hearty beans
- green chiles
- corn
- onion
- garlic
- cumin
- chicken broth
- cream cheese
- salt
- pepper
How to make it
- In a large pot or slow cooker, combine shredded chicken, beans, green chiles, corn, chopped onion, minced garlic, cumin, and chicken broth.
- Stir well and bring to a boil if using the stovetop.
- Reduce heat and simmer for about 30 minutes.
- If using a slow cooker, cook on low for 6 hours or high for 3 hours.
- Before serving, stir in cream cheese until melted and combined.
- Season with salt and pepper to taste. Serve warm.
How to serve it
Serve the chili warm in bowls, and consider adding toppings like shredded cheese, sour cream, fresh cilantro, or avocado for extra flavor. Pair it with crusty bread or tortilla chips for a complete meal.
How to store it
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the chili for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container.
Helpful tips
- Adjust the cream cheese to your preference for creaminess.
- For an extra kick, add more green chiles or some diced jalapeños.
- If you want a thinner chili, add more chicken broth until you reach your desired consistency.
Optional variations
- Substitute the shredded chicken with ground turkey or beef for a different protein option.
- You can use different types of beans depending on your preferences, like black beans or pinto beans.
Frequently asked questions
Can I use fresh chicken instead of shredded chicken?
Yes, you can cook fresh chicken in the pot or slow cooker and shred it after cooking for a fresh taste.
Is this chili spicy?
The level of spice depends on the type of green chiles you use. If you prefer a milder chili, opt for mild green chiles.
Can I make this recipe vegetarian?
Absolutely! You can swap the chicken for a variety of beans like chickpeas and use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
Creamy White Chicken Chili
This Creamy White Chicken Chili is a comforting dish packed with tender chicken, hearty beans, and a rich creaminess, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups shredded chicken Leftover or cooked chicken works well.
- 2 cups hearty beans Canned or cooked; can use black beans or pinto beans.
- 1 can green chiles Adjust quantity for desired spiciness.
- 1 cup corn Frozen or canned corn can be used.
- 1 medium onion, chopped Provides a base flavor.
- 2 cloves garlic, minced Enhances the overall flavor.
- 1 teaspoon cumin Adds warmth and earthiness.
- 4 cups chicken broth Can be substituted with vegetable broth for a vegetarian option.
- 8 ounces cream cheese For creaminess; adjust to taste.
- to taste salt Season to preference.
- to taste pepper Season to preference.
Instructions
Preparation
- In a large pot or slow cooker, combine shredded chicken, beans, green chiles, corn, chopped onion, minced garlic, cumin, and chicken broth.
- Stir well and bring to a boil if using the stovetop.
- Reduce heat and simmer for about 30 minutes.
- If using a slow cooker, cook on low for 6 hours or high for 3 hours.
- Before serving, stir in cream cheese until melted and combined.
- Season with salt and pepper to taste. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the chili for up to 3 months.
