Creamy White Chicken Chili
Introduction
If you’re looking for a warm and comforting meal, Creamy White Chicken Chili is just what you need! This dish combines tender chicken, spices, and creamy goodness in a hearty bowl that’s perfect for any occasion. Whether you’re hosting friends or seeking a cozy night in, this chili will surely satisfy your taste buds and warm you up.
Why You’ll Love This Recipe
- Quick & Easy: You can whip this up in about 30 minutes!
- Simple Ingredients: Made with easy-to-find ingredients that you might already have.
- Perfect for Any Occasion: Ideal for weeknight dinners, game days, or even casual gatherings.
- Crowd-Pleaser: Both kids and adults will love this creamy, flavorful dish.
- Unbelievably Delicious: The combination of spices and the rich, creamy texture makes each bite irresistible.
This recipe stands out because of its unique creamy base and the balance of spices, offering comfort with every spoonful.
Ingredients Needed
- For the Base:
- 3-4 boneless, skinless chicken breasts (approximately 1 pound)
- 1 medium onion, chopped
- 3 cloves fresh garlic, minced
- For the Flavor:
- 2 cans (4 oz each) diced green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- For the Creaminess:
- 8 oz cream cheese, softened
- 4 cups low-sodium chicken broth
- Optional Garnish:
- Fresh cilantro
How to Make Creamy White Chicken Chili
- Prepare the Chicken: Start by dicing the chicken breasts into bite-sized pieces. Season them with salt and pepper to enhance the flavor.
- Sauté the Vegetables: In a large pot over medium heat, add some olive oil. Once hot, toss in the chopped onions and sauté until they become translucent, about 3-4 minutes. Then add the minced garlic and sauté for another 30 seconds to unlock its aroma.
- Cook the Chicken: Add the seasoned chicken and canned green chilies to the pot. Stir occasionally for about 5-7 minutes or until the chicken is no longer pink.
- Add the Broth: Pour in the low-sodium chicken broth and bring everything to a gentle simmer. Use a spatula to scrape any bits stuck to the bottom of the pot, as this adds flavor.
- Incorporate the Cream Cheese: Lower the heat and gradually stir in the softened cream cheese until it is fully melted and mixed in. This step creates the creamy texture that defines the chili.
- Taste and Adjust: After combining everything, taste the chili and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro for added flavor.
How to Serve Creamy White Chicken Chili
Serve your chili in bowls, and consider pairing it with tortilla chips or warm bread. A sprinkle of fresh cilantro on top not only adds color but enhances the flavor. You can also offer lime wedges on the side for a zesty twist!
How to Store Creamy White Chicken Chili
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You can also use the microwave if you’re in a hurry.
Tips to Make Creamy White Chicken Chili
- Ensure the cream cheese is softened for easy incorporation; you can leave it out to reach room temperature before you start cooking.
- Feel free to adjust the spices according to your taste. Add more chili powder if you like it spicy or a pinch of salt if needed.
- You can substitute the chicken for shredded rotisserie chicken to save time.
Variation
For a vegetarian version, swap the chicken for white beans and use vegetable broth instead. You can also add corn and bell peppers for extra texture and flavor.
Frequently Asked Questions
Can I use frozen chicken?
Yes, you can use frozen chicken, but it will require longer cooking time. Make sure it’s fully cooked through before serving.
How can I make this gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free chicken broth and check the labels on your canned ingredients.
Can I freeze the chili?
Absolutely! Let it cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. Thaw it in the fridge and reheat before serving.
Conclusion
Creamy White Chicken Chili is a delightful meal that’s easy to prepare and guaranteed to impress. With its creamy texture and flavorful spices, it checks all the boxes for comfort food. Have you tried this recipe? Let us know how it turned out by leaving a comment and a star rating. Don’t forget to share this recipe on social media platforms like Pinterest and Facebook, and tell us what variations you tried!
Print
Creamy White Chicken Chili
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A warm and comforting meal combining tender chicken, spices, and creamy goodness in a hearty bowl.
Ingredients
- 3–4 boneless, skinless chicken breasts (approximately 1 pound)
- 1 medium onion, chopped
- 3 cloves fresh garlic, minced
- 2 cans (4 oz each) diced green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 8 oz cream cheese, softened
- 4 cups low-sodium chicken broth
- Fresh cilantro (for garnish)
Instructions
- Dice the chicken breasts into bite-sized pieces; season with salt and pepper.
- In a large pot over medium heat, add olive oil and sauté the chopped onions until translucent, about 3-4 minutes. Add minced garlic and sauté for another 30 seconds.
- Add seasoned chicken and canned green chilies to the pot, stirring occasionally for 5-7 minutes until chicken is no longer pink.
- Pour in the low-sodium chicken broth and bring to a gentle simmer, scraping any bits stuck to the bottom for added flavor.
- Lower the heat and gradually stir in softened cream cheese until fully melted and mixed in.
- Taste the chili and adjust seasoning as necessary. Serve hot, garnished with fresh cilantro.
Notes
For a vegetarian version, swap chicken for white beans and use vegetable broth. You can also add corn and bell peppers for extra texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg