Creamy White Chicken Chili

Creamy White Chicken Chili is a wonderful alternative to traditional beef chili. There is very little prep time for this delicious, truly white chili.

Cooking tips…

Use Bone-In Chicken for Flavor: Try cook with bone-in, skinless chicken breasts or thighs. The bones add richness and depth to the broth.

Season Well from the Start: Season the chicken and the chili with salt, pepper, garlic, and onion powder early on to develop a flavorful base.

Sauté Aromatics: Sauté onions, garlic, and green chilies before adding liquids. This enhances their flavor and creates a richer taste.

Use White Beans: Great northern or cannellini beans work well. Rinse and drain them before adding to reduce excess salt and improve texture.

Adjust Thickness: If the chili is too thick, add a bit of chicken broth or water. If too thin, simmer uncovered to reduce and thicken.

Cook Low and Slow: Simmer on low heat for at least 30 to 45 minutes to allow flavors to meld, but avoid overcooking to keep the chicken tender.

Skim Fat: If needed, skim excess fat from the surface for a cleaner taste.

Taste and Adjust: Always taste the chili before serving and adjust seasonings accordingly.

Toppings: Serve with optional toppings like a squeeze of fresh lime juice and chopped cilantro, shredded cheese, sour cream, chopped green onions, or crushed tortilla chips for added flavor and texture.

Consider these chili recipes…

Creamy Jalapeño Popper Chicken Chili

Hominy Chili

Linda’s Chili

Taco Chili

Creamy White Chicken Chili

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Creamy White Chicken chili is a wonderful alternative to traditional beef chili. There is very little prep time for this delicious, truly white chili.

• Author: Linda Jolly
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Chili
• Method: Stovetop
• Cuisine: Southwestern

Ingredients

Units USM Scale 1x2x3x

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes 1 medium onion, chopped 1 1/2 teaspoons garlic powder 1 tablespoon avocado oil or vegetable oil* 2 (15 1/2 ounce) cans great northern beans, rinsed and drained 1 (14 1/2 ounce) can chicken broth 1 can whole kernel corn, drained 2 (4 ounce) cans chopped green chiles 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 1 cup sour cream 1/2 cup heavy whipping cream Tortilla chips (optional) Shredded Cheddar cheese (optional) Sliced green onion (optional) Sliced seeded jalapeño pepper (optional)

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Instructions

1. In a large saucepan, sauté the chicken, onion and garlic powder in oil until chicken is no longer pink.
2. Add the beans, broth, corn, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
3. Remove from the heat; stir in sour cream and whipping cream.
4. Top with your choices of a squeeze of lime juice, chopped cilantro, tortilla chips, cheese, green onion and jalapeños.

Notes

* We use avocado oil in this recipe as we no longer use seed oils.

Photo credit: (c) Can Stock Photo / FomaA