ULTIMATE CREAMY CHICKEN CHILI

I can still remember the first time I tasted white chicken chili. My best friend Sarah made a huge pot of it on a chilly autumn evening, and the aroma alone was enough to make me swoon. It was a revelation – a creamy, flavorful, and comforting alternative to the traditional tomato-based chili I was used to. That night, I knew I had to learn how to make it myself. Today, I’m sharing all my secrets for the most amazing Creamy White Chicken Chili RECIPE you’ll ever make! This recipe is guaranteed to become a family favorite, perfect for cozy nights and potlucks alike.

Why You’ll Absolutely LOVE This Creamy White Chicken Chili

Let’s be honest, there are a million chili recipes out there, but this one? This one is special. It’s more than just a recipe; it’s an experience. It’s a warm hug in a bowl, a symphony of flavors that dance on your tongue. Here’s why I think you’ll fall head-over-heels in love with this Creamy White Chicken Chili:

• Incredibly Flavorful: We’re talking layers of deliciousness! From the savory chicken and aromatic spices to the creamy, dreamy broth, every bite is an explosion of taste.
• Super Comforting: There’s just something about a warm bowl of chili that soothes the soul. This recipe is the ultimate comfort food, perfect for chilly evenings, game days, or any time you need a little pick-me-up.
• Surprisingly Easy: Don’t let the “creamy” part fool you. This recipe is surprisingly simple to make. It’s perfect for busy weeknights when you need a quick and satisfying meal.
• Customizable: Want to add more heat? Go for it! Prefer different beans? No problem! This recipe is easily adaptable to your personal preferences.
• Crowd-Pleaser: This Creamy White Chicken Chili is always a hit at parties and potlucks. It’s a guaranteed crowd-pleaser that everyone will rave about.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Don’t worry; most of these are pantry staples, and anything you don’t have can easily be found at your local grocery store.

• Chicken: 2 pounds boneless, skinless chicken breasts. You can also use chicken thighs for a richer flavor.
• Olive Oil: 2 tablespoons, for sautéing the vegetables.
• Onion: 1 large yellow onion, diced.
• Garlic: 4 cloves garlic, minced.
• Jalapeño: 1 jalapeño, seeded and minced (optional, for a little kick!).
• Canned Green Chiles: 1 (4-ounce) can, undrained.
• Canned Great Northern Beans: 2 (15-ounce) cans, rinsed and drained.
• Canned Cannellini Beans: 1 (15-ounce) can, rinsed and drained.
• Chicken Broth: 6 cups.
• Ground Cumin: 2 teaspoons.
• Dried Oregano: 1 teaspoon.
• Chili Powder: 1 teaspoon.
• Salt and Black Pepper: To taste.
• Cream Cheese: 4 ounces, softened.
• Sour Cream: 1/2 cup.
• Lime Juice: 1 tablespoon, freshly squeezed.
• Optional Toppings: Shredded cheese, sour cream, avocado, cilantro, tortilla chips, hot sauce.

Let’s Make Some Magic: Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps, and you’ll be enjoying a bowl of creamy, delicious White Chicken Chili in no time. Don’t be intimidated; I’m here to guide you every step of the way.

1. Prepare the Chicken: Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Shred the chicken with two forks and set aside. Pro Tip: Save the chicken broth you used to cook the chicken for extra flavor!
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute, until fragrant. The aroma at this point should be heavenly!
3. Add the Beans and Spices: Stir in the canned green chiles, Great Northern beans, Cannellini beans, cumin, oregano, chili powder, salt, and pepper. Mix well to combine, ensuring all the beans and vegetables are coated in the spices.
4. Pour in the Broth: Pour in the chicken broth (and reserved broth from cooking the chicken, if using). Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together beautifully. This is where the magic happens!
5. Stir in the Chicken: Add the shredded chicken to the pot and stir to combine. Heat through for a few minutes.
6. Make it Creamy: Reduce the heat to low. Add the softened cream cheese and sour cream. Stir until the cream cheese is completely melted and the chili is smooth and creamy. Don’t let the mixture boil after adding the cream cheese, or it might curdle.
7. Add a Touch of Brightness: Stir in the lime juice. This adds a lovely brightness and acidity that balances the richness of the chili.
8. Taste and Adjust: Taste the chili and adjust the seasoning as needed. Add more salt, pepper, cumin, or chili powder to your liking.
9. Serve and Enjoy: Ladle the Creamy White Chicken Chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, and tortilla chips. Enjoy!

Success Tips: Your Secret Weapons for Perfect Chili

Want to guarantee chili perfection every single time? Here are my top tips and tricks for making the most amazing Creamy White Chicken Chili:

• Don’t Skip the Sautéing: Sautéing the onions, garlic, and jalapeño is crucial for developing a deep, complex flavor base. Take your time and let them caramelize slightly for the best results.
• Use Quality Ingredients: The better the quality of your ingredients, the better your chili will taste. Use fresh spices, good-quality chicken broth, and full-fat cream cheese for the creamiest texture.
• Low and Slow Wins the Race: Simmering the chili for at least 15-20 minutes allows the flavors to meld together and create a richer, more satisfying dish. Don’t rush this step!
• Soften the Cream Cheese: This is a MUST. Make sure your cream cheese is softened to room temperature before adding it to the chili. This will prevent it from clumping and ensure a smooth, creamy texture. You can even microwave it for 30 seconds, checking every 10 seconds, until it is soft.
• Taste and Adjust: This is your chili, so make it your own! Taste it as you go and adjust the seasoning to your liking. Don’t be afraid to experiment with different spices and toppings to create your perfect bowl of chili.

Variations: Make it Your Own!

The beauty of this Creamy White Chicken Chili recipe is that it’s incredibly versatile. Feel free to experiment with different ingredients and variations to create your own signature chili.

• Add More Heat: If you like your chili spicy, add more jalapeños, a pinch of cayenne pepper, or a dash of hot sauce.
• Change Up the Beans: Use different types of beans, such as pinto beans, black beans, or kidney beans.
• Add Vegetables: Add other vegetables, such as corn, bell peppers, or zucchini.
• Use Rotisserie Chicken: For a quicker and easier option, use shredded rotisserie chicken instead of cooking your own.
• Make it Vegetarian: Omit the chicken and add more beans and vegetables. You can also use vegetable broth instead of chicken broth.

Serving Suggestions: Complete the Experience

This Creamy White Chicken Chili is delicious on its own, but it’s even better with the right accompaniments. Here are some of my favorite serving suggestions:

• Toppings: Shredded cheese, sour cream, avocado, cilantro, tortilla chips, chopped red onion, a squeeze of lime, a drizzle of hot sauce.
• Sides: Cornbread, crackers, a side salad, grilled cheese sandwich.
• Drinks: Iced tea, lemonade, beer, a glass of crisp white wine.

Make-Ahead and Storage Instructions

This Creamy White Chicken Chili is perfect for making ahead of time. In fact, I think it tastes even better the next day after the flavors have had a chance to meld together. Here’s how to store it:

• Make-Ahead: Prepare the chili up to the point of adding the cream cheese and sour cream. Store it in the refrigerator for up to 3 days. When ready to serve, reheat the chili and then stir in the cream cheese, sour cream, and lime juice.
• Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
• Freezing: Let the chili cool completely. Transfer it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Note: The texture of the chili may change slightly after freezing and thawing, but it will still taste delicious.

Other Delicious Chicken Recipes You’ll Love

If you’re a chicken lover like me, then you’re always on the hunt for new and exciting ways to prepare it. Here are a few more of my favorite chicken recipes that I think you’ll absolutely adore:

• For a comforting and cheesy casserole, try the MILLION DOLLAR CHICKEN CASSEROLE. It’s an absolute crowd-pleaser and perfect for potlucks.
• If you’re watching your carbs, the DREAMY LOW CARB CHICKEN BAKE is a fantastic and flavorful option that won’t derail your diet.
• Craving something creamy and comforting? The ULTIMATE CREAMY CHICKEN AND RICE is a classic for a reason. It’s simple, satisfying, and always a hit.
• Looking for a more traditional white chicken chili? Give this Classic White Chicken Chili a try!
• For an easy ‘dump and go’ style meal, consider trying Creamy Slow Cooker White Chicken Chili.
• Finally, for the ultimate easy preparation, see the Crockpot White Chicken Chili recipe.

Conclusion: Get Ready to Dig In!

There you have it! My ultimate Creamy White Chicken Chili recipe, complete with all my tips and tricks for success. I hope you enjoy making this recipe as much as I do. It’s a truly special dish that’s perfect for any occasion. So gather your ingredients, put on your apron, and get ready to create a bowl of creamy, comforting deliciousness! I promise, you won’t be disappointed. Happy cooking!

Lady Maria

ULTIMATE CREAMY CHICKEN CHILI

This Creamy White Chicken Chili recipe is a flavorful and comforting alternative to traditional tomato-based chili. It’s easy to make, customizable, and perfect for cozy nights, game days, or potlucks. Enjoy the warm hug in a bowl with layers of deliciousness in every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced optional
• 6 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• Salt and black pepper to taste
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 tablespoon lime juice, freshly squeezed
• Optional toppings: Shredded cheese, sour cream, avocado, cilantro, tortilla chips, hot sauce

Equipment

• large pot or Dutch oven
• Large pot (for boiling chicken)
• measuring cups and spoons
• knife
• Cutting board
• Can opener
• Two forks (for shredding chicken)
• Ladle
• Bowls for serving

Method

 

1. Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Shred the chicken with two forks and set aside. Save the chicken broth you used to cook the chicken for extra flavor!
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute, until fragrant.
3. Stir in the canned green chiles, Great Northern beans, Cannellini beans, cumin, oregano, chili powder, salt, and pepper. Mix well to combine.
4. Pour in the chicken broth (and reserved broth from cooking the chicken, if using). Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together.
5. Add the shredded chicken to the pot and stir to combine. Heat through for a few minutes.
6. Reduce the heat to low. Add the softened cream cheese and sour cream. Stir until the cream cheese is completely melted and the chili is smooth and creamy. Don’t let the mixture boil after adding the cream cheese, or it might curdle.
7. Stir in the lime juice.
8. Taste the chili and adjust the seasoning as needed. Add more salt, pepper, cumin, or chili powder to your liking.
9. Ladle the Creamy White Chicken Chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, and tortilla chips. Serve hot.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. Ensure the cream cheese is softened to room temperature to prevent clumping. If you want a spicier chili, add more jalapeños or a pinch of cayenne pepper. This chili tastes even better the next day after the flavors have melded. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2-3 months. Consider adding a can of drained corn for a touch of sweetness.