ADVERTISEMENT
White Chicken Chili: A Delicious Comfort in Every Bite
When the weather turns chilly and you’re craving something warm, hearty, and satisfying, look no further than White Chicken Chili. This comforting dish combines tender chicken, creamy beans, and a blend of aromatic spices that come together in a bowl of pure deliciousness. It’s a twist on traditional chili that offers a lighter yet equally flavorful option—perfect for those who crave all the warmth and heartiness of chili without the heaviness of beef.
Whether you’re serving it for a cozy weeknight dinner, a game-day gathering, or a comforting weekend meal, White Chicken Chili will be the dish that keeps everyone coming back for more. Let’s dive into what makes this recipe so irresistibly good.
Why You’ll Love White Chicken Chili
- Creamy and Comforting: The base of this chili is creamy yet light, offering a comforting texture without feeling too heavy.
- Flavor-packed: A perfect balance of mild spices, aromatic herbs, and tender chicken, this chili delivers warmth and flavor in every bite.
- Easy to Make: Simple ingredients and an easy-to-follow cooking process make this chili a go-to option for busy weeknights or casual weekend meals.
- Versatile: Serve it on its own, with a side of crusty bread, or over rice. It’s adaptable and pairs well with many sides.
- Healthy Yet Hearty: Packed with lean chicken, white beans, and veggies, it’s a hearty yet nutritious meal that leaves you feeling satisfied but not weighed down.
Ingredients
Here’s what you’ll need to make your own White Chicken Chili:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies (mild or hot, based on preference)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
- 2 cans (15 oz each) white beans (such as great northern or cannellini), drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup sour cream (optional, for extra creaminess)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheese, for topping (cheddar or Monterey Jack works well)
- Lime wedges, for serving
Instructions
1. Cook the Chicken
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken pieces and cook until they are no longer pink, about 5-7 minutes. Once cooked, remove the chicken from the pot and set it aside.
2. Sauté the Aromatics
In the same pot, add the diced onion and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add the Spices
Stir in the diced green chilies, cumin, chili powder, oregano, paprika, and cayenne pepper (if using). Let the spices toast for about 1 minute, allowing them to bloom and intensify the flavors.
4. Simmer the Chili
Return the cooked chicken to the pot and add the white beans and chicken broth. Stir to combine and bring the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together.
5. Add the Creaminess
Once the chili has simmered, stir in the heavy cream (and sour cream if using). This will give the chili its signature creamy texture. Adjust the consistency by adding more chicken broth if you prefer a thinner chili. Let it simmer for another 5-10 minutes.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
