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.