Introduction: Craving a Cozy, Flavorful Chili That’s Ready in Under an Hour?
Ever wanted to warm up with a bowl of hearty chili that’s creamy, slightly spicy, and packed with flavor? Creamy White Chili is the perfect dish! This comforting recipe combines tender chicken, creamy beans, and zesty green chiles in a rich, velvety broth. Ideal for chilly nights, game day gatherings, or a quick family dinner, it’s a crowd-pleaser that’s easy to whip up. Ready to make a healthy, delicious meal that’s as satisfying as it is simple? Let’s dive into this cozy, one-pot recipe!
Overview: Why Creamy White Chili is Special
Creamy White Chili is a delightful twist on traditional red chili, offering a lighter yet rich flavor profile with a creamy texture. It’s a one-pot meal that’s perfect for busy days or cozy evenings. Here’s why it’s so special:
- Time Requirement: About 15 minutes prep, 45 minutes cooking, for a total of around 1 hour.
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a low-effort, high-flavor dish.
- Why It’s Unique: The combination of great Northern beans, green chiles, and a creamy finish from sour cream and heavy cream sets this chili apart. Spices like cumin, oregano, and cayenne add warmth and depth, while the white base makes it feel fresh and inviting.
This recipe is healthy (high in protein, fiber-rich), quick to prep, and versatile for any occasion. Let’s get cooking!
Essential Ingredients
This recipe serves 8 and uses simple ingredients to create a creamy, flavorful chili. Here’s what you’ll need for the original (1x) recipe:
- For the Chili Base:
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 (15.5-ounce) cans great Northern beans, rinsed and drained
- 1 (14.5-ounce) can chicken broth
- 2 (4-ounce) cans chopped green chiles
- For Seasoning:
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- For Creaminess:
- 1 cup sour cream
- ½ cup heavy whipping cream
Why These Ingredients Matter
- Olive Oil: Used for sautéing, adding a light, healthy fat.
- Chicken Breasts: Provide lean protein for a hearty, satisfying chili.
- Onion and Garlic: Create a savory, aromatic base.
- Great Northern Beans: Add creamy texture and fiber, making the chili filling.
- Chicken Broth: Forms the base of the chili, keeping it flavorful and light.
- Green Chiles: Bring a mild, tangy heat that defines white chili.
- Salt, Cumin, Oregano, Black Pepper, Cayenne: Blend for a warm, slightly spicy flavor profile.
- Sour Cream and Heavy Cream: Transform the chili into a rich, velvety dish with a smooth finish.
Substitutions and Variations
- Chicken: Swap with shredded rotisserie chicken (add after sautéing veggies), turkey, or tofu for vegetarian.
- Beans: Use cannellini, navy, or white kidney beans instead of great Northern.
- Green Chiles: Replace with diced jalapeños for more heat or mild bell peppers for less.
- Sour Cream: Substitute with Greek yogurt for a tangier, lighter option.
- Heavy Cream: Use half-and-half, whole milk, or a dairy-free cream alternative for a lighter or vegan version.
- Spice Level: Increase cayenne to ½ teaspoon for extra heat or omit for a milder chili.
- Gluten-Free: Naturally gluten-free, but check broth for additives.
- Veggie-Packed: Add corn, zucchini, or spinach for extra nutrition.
Step-by-Step Instructions
Making Creamy White Chili is a breeze, with all the flavors coming together in one pot. Follow these steps for a perfect chili every time!
Step 1: Prep Your Ingredients
- Cut 1 pound chicken breasts into ½-inch cubes.
- Chop 1 onion and 2 cloves garlic.
- Rinse and drain 2 (15.5-ounce) cans great Northern beans.
- Open 2 (4-ounce) cans green chiles and 1 (14.5-ounce) can chicken broth.
- Measure spices, sour cream, and heavy cream.
Tip: Prepping ingredients first makes cooking quick and seamless.
Step 2: Cook the Chicken and Aromatics
- Heat Oil: In a large saucepan, heat 1 tablespoon olive oil over medium heat.
- Cook Chicken: Add cubed chicken, chopped onion, and chopped garlic. Cook, stirring, until chicken is no longer pink and juices run clear, 10-15 minutes.
Tip: Stir frequently to ensure even cooking and browning.
Step 3: Add Beans and Seasonings
- Add Ingredients: Stir in 2 cans great Northern beans, 1 can chicken broth, 2 cans green chiles, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper.
- Boil and Simmer: Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally, until flavors blend.
Tip: Simmer gently to let the spices meld without evaporating too much liquid.
Step 4: Add Creaminess
- Add Creams: Remove chili from heat. Stir in 1 cup sour cream and ½ cup heavy whipping cream until fully incorporated and smooth.
Tip: Stir gently to avoid curdling the cream; adding off heat helps keep it smooth.
Step 5: Serve
- Ladle chili into bowls and serve hot, with optional toppings like chopped cilantro, shredded cheese, or tortilla chips.
Assembly: Building the Perfect Creamy White Chili
Assembling Creamy White Chili is all about layering flavors in one pot for a rich, comforting dish. Here’s how to put it together:
- Cook the Base: Sauté chicken, onion, and garlic for a savory foundation.
- Add Heartiness: Stir in beans, broth, chiles, and spices to build depth and texture.
- Finish with Cream: Add sour cream and heavy cream for a velvety, luxurious finish.
Presentation Tips:
- Serve in deep bowls to showcase the creamy texture and vibrant green chiles.
- Garnish with fresh cilantro, a dollop of sour cream, or a sprinkle of shredded Monterey Jack cheese.
- Pair with cornbread, tortilla chips, or a green salad for a complete meal.
- Use colorful bowls to highlight the creamy white chili and its green flecks.
Storage and Make-Ahead Tips
Creamy White Chili is perfect for leftovers or prepping ahead. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring to maintain creaminess, or microwave for 1-2 minutes per serving.
- Make-Ahead Tips:
- Ingredients: Chop chicken, onion, and garlic up to 1 day ahead; store in the fridge.
- Partial Prep: Cook chicken and veggie mixture up to 1 day ahead; refrigerate and finish with beans, broth, and creams when ready.
- Freezing: Freeze chili (without sour cream and heavy cream) for up to 2 months. Thaw in the fridge, reheat, and stir in creams before serving.
Tip: Add a splash of broth when reheating to restore the chili’s consistency.
Recipe Variations
Creamy White Chili is versatile and easy to customize. Here are some fun twists to try:
- Spicy Version: Increase cayenne to ½ teaspoon or add a diced jalapeño with the green chiles.
- Vegetarian: Skip chicken and use vegetable broth and extra beans or tofu.
- Cheesy Chili: Stir in ½ cup shredded cheddar or Monterey Jack with the creams.
- Corn Addition: Add 1 cup frozen or canned corn for sweetness and texture.
- Low-Fat: Use Greek yogurt instead of sour cream and half-and-half instead of heavy cream.
- Slow Cooker: Sauté chicken and veggies, then transfer to a slow cooker with beans, broth, chiles, and spices. Cook on Low for 4-6 hours, stir in creams before serving.
Tip: Adjust spice levels to your taste, but keep the green chiles for authentic flavor.
Conclusion: Savor Your Creamy White Chili!
You’ve just made Creamy White Chili—a healthy, cozy, and delicious dish that’s perfect for any occasion! This recipe is easy, flavorful, and so versatile you can make it your own. Whether you enjoy it on a chilly evening or share it with friends at a gathering, it’s sure to warm hearts and bellies. Grab a bowl, add your favorite toppings, and enjoy the creamy, spicy goodness. What’s your favorite chili topping? Share your ideas in the comments, and happy cooking!
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Creamy White Chili
Description
Ever wanted to warm up with a bowl of hearty chili that’s creamy, slightly spicy, and packed with flavor? Creamy White Chili is the perfect dish! This comforting recipe combines tender chicken, creamy beans, and zesty green chiles in a rich, velvety broth. Ideal for chilly nights, game day gatherings, or a quick family dinner, it’s a crowd-pleaser that’s easy to whip up.
Ingredients
- For the Chili Base:
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 (15.5-ounce) cans great Northern beans, rinsed and drained
- 1 (14.5-ounce) can chicken broth
- 2 (4-ounce) cans chopped green chiles
- For Seasoning:
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- For Creaminess:
- 1 cup sour cream
- ½ cup heavy whipping cream
Why These Ingredients Matter
- Olive Oil: Used for sautéing, adding a light, healthy fat.
- Chicken Breasts: Provide lean protein for a hearty, satisfying chili.
- Onion and Garlic: Create a savory, aromatic base.
- Great Northern Beans: Add creamy texture and fiber, making the chili filling.
- Chicken Broth: Forms the base of the chili, keeping it flavorful and light.
- Green Chiles: Bring a mild, tangy heat that defines white chili.
- Salt, Cumin, Oregano, Black Pepper, Cayenne: Blend for a warm, slightly spicy flavor profile.
- Sour Cream and Heavy Cream: Transform the chili into a rich, velvety dish with a smooth finish.
Substitutions and Variations
- Chicken: Swap with shredded rotisserie chicken (add after sautéing veggies), turkey, or tofu for vegetarian.
- Beans: Use cannellini, navy, or white kidney beans instead of great Northern.
- Green Chiles: Replace with diced jalapeños for more heat or mild bell peppers for less.
- Sour Cream: Substitute with Greek yogurt for a tangier, lighter option.
- Heavy Cream: Use half-and-half, whole milk, or a dairy-free cream alternative for a lighter or vegan version.
- Spice Level: Increase cayenne to ½ teaspoon for extra heat or omit for a milder chili.
- Gluten-Free: Naturally gluten-free, but check broth for additives.
- Veggie-Packed: Add corn, zucchini, or spinach for extra nutrition.
Instructions
Making Creamy White Chili is a breeze, with all the flavors coming together in one pot. Follow these steps for a perfect chili every time!
Step 1: Prep Your Ingredients
- Cut 1 pound chicken breasts into ½-inch cubes.
- Chop 1 onion and 2 cloves garlic.
- Rinse and drain 2 (15.5-ounce) cans great Northern beans.
- Open 2 (4-ounce) cans green chiles and 1 (14.5-ounce) can chicken broth.
- Measure spices, sour cream, and heavy cream.
Tip: Prepping ingredients first makes cooking quick and seamless.
Step 2: Cook the Chicken and Aromatics
- Heat Oil: In a large saucepan, heat 1 tablespoon olive oil over medium heat.
- Cook Chicken: Add cubed chicken, chopped onion, and chopped garlic. Cook, stirring, until chicken is no longer pink and juices run clear, 10-15 minutes.
Tip: Stir frequently to ensure even cooking and browning.
Step 3: Add Beans and Seasonings
- Add Ingredients: Stir in 2 cans great Northern beans, 1 can chicken broth, 2 cans green chiles, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper.
- Boil and Simmer: Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally, until flavors blend.
Tip: Simmer gently to let the spices meld without evaporating too much liquid.
Step 4: Add Creaminess
- Add Creams: Remove chili from heat. Stir in 1 cup sour cream and ½ cup heavy whipping cream until fully incorporated and smooth.
Tip: Stir gently to avoid curdling the cream; adding off heat helps keep it smooth.
Step 5: Serve
- Ladle chili into bowls and serve hot, with optional toppings like chopped cilantro, shredded cheese, or tortilla chips.
FAQs
Q: Is Creamy White Chili healthy?
A: Yes! Chicken and beans provide protein and fiber, and veggies add nutrients. The creams add fat, but you can use lighter options like Greek yogurt or half-and-half for a healthier version.
Q: Can I use rotisserie chicken?
A: Yes! Shred 2-3 cups rotisserie chicken and add after sautéing veggies to save time.
Q: How spicy is this chili?
A: The ¼ teaspoon cayenne and green chiles give a mild to moderate heat. Increase cayenne or add jalapeños for more spice, or omit cayenne for milder flavor.
Q: Can I make this in a slow cooker?
A: Yes! Sauté chicken, onion, and garlic, then transfer to a slow cooker with beans, broth, chiles, and spices. Cook on Low for 4-6 hours, stir in creams before serving.
Q: Can I use dried beans?
A: Yes! Soak and cook 1 cup dried great Northern beans until tender (about 1-2 hours), then use in place of canned.
Q: Can I freeze Creamy White Chili?
A: Freeze without sour cream and heavy cream for up to 2 months. Thaw in the fridge, reheat, and stir in creams before serving to maintain texture.