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Title: Creamy White Chicken Chili Bowl: A Comforting, Hearty, and Flavorful Dish
When the weather gets colder and you’re craving something hearty, satisfying, and full of flavor, there’s nothing better than a warm bowl of chili. But if you’re looking for something a little different than the traditional red chili, Creamy White Chicken Chili is the perfect choice. With its creamy texture, tender chicken, and deliciously spiced broth, this chili is a comforting dish that will quickly become a family favorite.
This Creamy White Chicken Chili Bowl is packed with tender chicken, white beans, green chilies, and an irresistible blend of spices, all simmered together to create a rich, flavorful dish. It’s easy to make, customizable, and is perfect for cozy dinners, game days, or meal prepping. Let’s dive into how you can make this delicious, comforting bowl of chili at home!
Ingredients:
For the Chili:
- 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) green chilies (mild or hot, depending on your preference)
- 2 cans (15 oz each) white beans (such as great northern beans or cannellini beans), drained and rinsed
- 1 can (14 oz) low-sodium chicken broth
- 1 cup heavy cream or half-and-half (for creaminess)
- 1 cup shredded cheddar cheese (optional, for extra creaminess and flavor)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional, for a little extra heat)
- Salt and black pepper, to taste
- 1 tbsp lime juice (optional, for a fresh citrus kick)
Toppings (optional but recommended):
- Sour cream
- Shredded cheddar cheese
- Fresh cilantro, chopped
- Tortilla chips, crushed
- Sliced jalapeños for a spicy kick
Instructions:
Step 1: Sauté the Chicken and Aromatics
- Cook the Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Once the oil is hot, add the diced chicken pieces and cook until browned on all sides, about 5-7 minutes. You don’t need to cook the chicken all the way through at this point, as it will continue cooking in the broth later.
- Sauté the Onion and Garlic: Once the chicken is browned, add the diced onion and cook until it becomes soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
Step 2: Add the Beans, Broth, and Spices
- Add the Beans and Broth: To the pot, add the drained white beans and chicken broth. Stir everything together, making sure the chicken and beans are evenly distributed.
- Season the Chili: Sprinkle in the ground cumin, chili powder, paprika, and cayenne pepper (if using). Stir to combine. Season with salt and freshly ground black pepper to taste. Bring the mixture to a simmer over medium heat.
Step 3: Simmer and Add the Cream
- Simmer: Let the chili simmer for 20-30 minutes, allowing the flavors to meld and the chicken to cook through completely. Stir occasionally to prevent any sticking to the bottom of the pot.
- Add the Cream: Once the chili is done simmering, reduce the heat to low. Stir in the heavy cream or half-and-half to give the chili a rich, creamy texture. If you like your chili extra creamy, you can also add shredded cheddar cheese at this stage for an even richer consistency.
