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- 1 pound boneless, skinless chicken breasts, cooked and shredded - 2 cans (15 oz each) white beans, drained and rinsed - 2 cups low-sodium chicken broth The main ingredients form the heart of this dish. The chicken provides protein and flavor. I love using shredded chicken for its texture. White beans add creaminess and bulk, while chicken broth brings richness. - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika These spices create a warm, complex flavor. Ground cumin gives a nutty taste. Chili powder adds heat, while smoked paprika offers a unique smokiness. Together, they elevate the chili to a new level. - Fresh cilantro - Lime wedges - Additional cheese Garnishes add color and freshness. Fresh cilantro brightens the dish. Lime wedges bring a tangy kick. A sprinkle of cheese on top makes it even more delicious. These touches make each bowl pop with flavor. {{ingredient_image_1}} Cooking the chicken Start with one pound of boneless, skinless chicken breasts. Cook them until they are tender. You can boil, bake, or grill the chicken. Once it's cooked, shred the chicken using two forks. This will make it easy to mix into the chili. Sautéing the onion and garlic In a large pot or Dutch oven, heat one tablespoon of olive oil over medium heat. Add one diced onion and cook it for about five minutes. You want it to become soft and clear. Next, add three minced garlic cloves. Cook them for one to two minutes. You’ll know they’re ready when they smell great! Combining ingredients in the pot Now it’s time to add the fun stuff! Put in the shredded chicken, two cans of drained white beans, and two cups of low-sodium chicken broth. Mix in one can of diced green chilies. Stir everything well to blend the flavors. Simmering the mixture Season your chili with one teaspoon of ground cumin, one teaspoon of chili powder, and half a teaspoon of smoked paprika. Don’t forget to add salt and pepper to taste. Bring the chili to a gentle simmer. Let it cook for about ten minutes. This helps all the flavors come together nicely. Adding cream and cheese Lower the heat and mix in half a cup of heavy cream. Then add one cup of shredded Monterey Jack cheese. Stir until the cheese melts and the chili becomes creamy. Adjusting seasoning Taste your chili! You might want to add more salt or spices. If the chili is too thick, just add a bit more chicken broth. You want it to be the right consistency for serving. Serve hot, and don’t forget to garnish with fresh cilantro and lime wedges! Enjoy your award-winning white chicken chili! To make your chili rich and smooth, use heavy cream. It adds a nice texture. When you stir in the heavy cream, do it slowly. This helps it blend well without curdling. For cheese, I like Monterey Jack. It melts beautifully. To avoid clumps, shred your cheese first. This makes it easier to mix in. Stir the cheese into the chili slowly, letting it melt fully. Using the right spices makes all the difference. Ground cumin adds warmth. Chili powder gives it a nice kick. Smoked paprika adds depth and a hint of smoke. Feel free to play with seasonings. You can add more spices for a bolder taste. If you like it milder, cut back on the chili powder. Adding a pinch of cayenne can also boost the heat. To prevent burning, keep an eye on the heat. Start on medium and lower it when you see simmering. Stir often to avoid sticking. Check the chili's consistency. If it's too thick, add more chicken broth. If it's too thin, let it simmer longer to reduce. The right texture makes it perfect for serving! Pro Tips Use Rotisserie Chicken: For a quicker meal, consider using store-bought rotisserie chicken instead of cooking your own. It saves time and adds a great flavor! Adjust Creaminess: If you prefer a lighter chili, reduce the amount of heavy cream or substitute with half-and-half for a less rich option. Spice Level Control: To adjust the heat level, add more or less diced green chilies or incorporate fresh jalapeños for an extra kick. Freezing Tips: This chili freezes well! Store in airtight containers and reheat on the stove for a quick meal later. {{image_2}} Using different proteins You can easily swap the chicken for turkey or even shrimp. This change keeps the dish tasty and adds different flavors. If you use turkey, cook it the same way as the chicken. For shrimp, add it later so it cooks just right. Vegetarian options For a vegetarian twist, replace the chicken with mushrooms or hearty beans. Use a mix of black beans and pinto beans for a rich texture. This way, you keep the chili filling without meat. Increasing heat If you like it spicy, add more diced green chilies or jalapeños. You can also toss in a pinch of cayenne pepper to boost the flavor. Just be careful; you can always add more, but you can't take it out! Mild alternatives For a milder taste, skip the green chilies and use sweet bell peppers instead. You can also reduce the amount of chili powder. This keeps your chili flavorful without the heat. Incorporating vegetables You can pack in more nutrition by adding veggies like spinach or zucchini. Stir them in during the last few minutes of cooking. This keeps them bright and fresh. Using whole grains For added fiber, throw in some cooked quinoa or brown rice. Just mix it in before serving. This not only adds nutrients but also makes the chili heartier. To store leftovers, let the chili cool first. Use airtight containers. This keeps it fresh. You can store it in the fridge for up to four days. For best taste, eat it within two days. Before serving, make sure to check for freshness. If it smells off or looks weird, don’t eat it. You can freeze portions of white chicken chili too. Just make sure it cools down completely first. Use freezer-safe bags or containers. Leave some space for expansion. It lasts for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it slowly on the stove. Stir it often to keep it creamy. The chili lasts about four days in the fridge. In the freezer, it can last up to three months. Check for signs of spoilage. If you see mold or it smells sour, throw it away. Freshness keeps the flavors bright. Enjoy your chili while it’s still tasty! This chili has a unique flavor that stands out. The creamy texture and spices blend well. The special ingredients, like shredded Monterey Jack cheese and diced green chilies, add depth. The smoked paprika gives a hint of warmth. Each bite feels rich and comforting. It’s a perfect dish for cold days or gatherings. Yes, you can use a slow cooker for this chili. First, you need to sauté the onion and garlic in a pan. Then, add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream and cheese during the last 30 minutes. This helps ensure a smooth, creamy finish. Yes, this recipe can be gluten-free. Just check the labels on your ingredients. Make sure the chicken broth and canned goods are gluten-free. If you are unsure, you can use homemade broth. This way, you control all the ingredients. If you want, you can also use gluten-free beans. This keeps the dish safe for everyone. This article covered how to make a delicious white chicken chili. We started with key ingredients like chicken, beans, and broth. I shared spices that add flavor, plus optional garnishes to make it special. We walked through cooking steps, tips for creaminess, and flavor adjustments. To wrap it up, try new ingredients and tweak spice levels. This chili is fun and simple to make. Enjoy your cooking journey!

Creamy Dreamy White Chicken Chili

A rich and creamy chili made with shredded chicken, white beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic, minced
  • 2 cans white beans (cannellini or great northern), drained and rinsed
  • 2 cups low-sodium chicken broth
  • 1 can diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup corn (fresh or frozen)
  • 0.5 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
  • Add the shredded chicken, white beans, chicken broth, and diced green chilies to the pot, stirring to combine.
  • Season the mixture with cumin, chili powder, smoked paprika, salt, and pepper. Bring the chili to a gentle simmer.
  • Once simmering, mix in the corn and continue to cook for another 10 minutes, allowing the flavors to meld.
  • Reduce the heat to low, and stir in the heavy cream and shredded Monterey Jack cheese until melted and creamy.
  • Taste and adjust seasoning if needed. If the chili is too thick, add extra chicken broth to reach your desired consistency.
  • Serve the chili hot, garnished with fresh cilantro and lime wedges on the side.

Notes

Serve in warm bowls and top with additional cheese, cilantro, and a squeeze of lime for a colorful and flavorful finish.
Keyword chicken chili, creamy chili, white chili