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- 1 lb boneless, skinless chicken breasts - 2 cans (15 oz each) white beans (such as cannellini or great northern) - 1 cup heavy cream - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (4 oz) diced green chilies - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon paprika Gathering the right ingredients is key to making a great creamy white chicken chili. Start with the chicken breasts. I love using boneless and skinless for easy cooking and shredding. The white beans add texture and creaminess. You can choose cannellini or great northern beans; either works well. Next, you need flavor enhancers. Diced onion and minced garlic make the base taste amazing. The diced green chilies add a nice zing. These flavors blend together as the chili cooks, giving it depth. Then, we have seasonings. Ground cumin and chili powder bring warmth and earthiness. Paprika adds a hint of smokiness. These spices are vital for that comforting chili flavor. For the full recipe, follow the steps I’ve laid out in the next section. Enjoy the process and let these ingredients shine! To start, you will need a large pot or Dutch oven. Heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté it for about 5 minutes. You want the onion to soften and turn clear. Then, stir in 3 minced garlic cloves. Cook for another 1-2 minutes until you smell that great garlic aroma. Next, add 1 pound of boneless, skinless chicken breasts to the pot. Pour in 4 cups of chicken broth. Bring this mixture to a gentle simmer. Cook for 15-20 minutes. You’ll know it's ready when the chicken is cooked through. After the chicken is cooked, take it out of the pot. Use two forks to shred the chicken into bite-sized pieces. This makes it easy to mix into the chili later. Once shredded, return the chicken back to the pot. Now, it’s time to add the fun ingredients! Stir in 2 cans of white beans, drained and rinsed. Add 1 can of diced green chilies, 1 cup of heavy cream, and the spices: 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of paprika. Don’t forget to add salt and pepper to taste. Let it simmer for another 10-15 minutes. Stir occasionally to mix everything well. The chili will thicken and become creamy. Finally, taste it and adjust the seasonings if needed. Serve your creamy white chicken chili hot, garnished with fresh cilantro and crumbled feta or shredded cheese on top. For the complete recipe, check out the Full Recipe. To make your creamy white chicken chili shine, start with spices. You can change the spices to fit your taste. If you like heat, add more chili powder. For a smoky flavor, try extra paprika. Always taste as you go. This way, you can find your perfect mix. Choosing the right beans is also key. I love using cannellini or great northern beans. They have a creamy texture that fits well. Rinse your beans to remove extra sodium. You can also use dried beans if you prefer. Just soak and cook them ahead of time. Toppings can make or break your dish. Fresh cilantro adds a bright pop. You can also use crumbled feta or shredded cheese for creaminess. If you want crunch, try crushed tortilla chips. They add a nice texture and flavor. Pair your chili with sides that complement it well. Cornbread or warm tortillas are great choices. A simple green salad can balance the meal too. These pairings will help you enjoy your chili even more. For the full recipe, check out the details above. {{image_2}} You can change the protein in this dish. Instead of chicken, try turkey or even tofu. Both options work well and keep the chili tasty. If you want a lighter meal, use shrimp. It cooks fast and adds a nice twist. For a dairy-free option, replace heavy cream with coconut milk. It gives a creamy texture without dairy. You can also use almond milk, but it won’t be as thick. Try adding a splash of lime juice for extra flavor. If you love heat, add jalapeños. Chop them up and stir them in at the start. This will give your chili a nice kick. You can also drizzle in some hot sauce before serving. For more fun, try different types of chilies. A poblano adds a smoky flavor, while serranos pack a punch. Adjust the amount based on your taste. Each of these swaps and additions makes the dish unique. Explore these variations to find your favorite twist. For the full recipe, check out the details above. To store your leftovers safely, let the chili cool down first. Place it in an airtight container. This keeps the chili fresh and tasty. I recommend using glass or BPA-free plastic containers. They help prevent any unwanted flavors from seeping in. Make sure to eat the chili within three to four days. If you won’t eat it in that time, consider freezing it instead. Freezing your chili is a great way to save it for later. To do this, wait until it cools completely. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top. This allows for expansion as the chili freezes. You can freeze it for up to three months. When you are ready to enjoy it again, thaw the chili in the fridge overnight. To reheat, heat it on the stove over low. Stir often to avoid burning. You can also use a microwave, but be sure to heat it in short bursts. This way, it warms evenly. Enjoy your Creamy White Chicken Chili again and savor the flavors! To thicken your chili, use a few simple tips. First, let it simmer longer. As it cooks, the liquid reduces, making it thicker. You can also mash some of the white beans. This adds creaminess and helps thicken the chili without extra steps. Another option is to mix a tablespoon of cornstarch with water. Stir this mix into the chili and cook for a few more minutes. With these tips, you can achieve your desired thickness easily. Yes, you can make this chili in a slow cooker. Start by sautéing the onions and garlic in a pan. Then, add them to the slow cooker with the chicken, broth, and spices. Cook on low for six to eight hours or high for three to four hours. Once the chicken is done, shred it and add the cream, beans, and chilies. Let everything cook for an additional 30 minutes. This slow cooker method makes it easy and flavorful. Yes, this chili can be gluten-free. Most of the main ingredients, like chicken, beans, and spices, are naturally gluten-free. However, check the labels on canned products. Some brands may add gluten as a thickener or filler. If you want to be safe, choose certified gluten-free products. This ensures your chili is safe for those with gluten allergies. Your Creamy White Chicken Chili will last about three to four days in the fridge. Store it in a sealed container to keep it fresh. Make sure to cool it down before putting it in the fridge. If you want it to last longer, you can freeze it. It can stay frozen for up to three months. Just thaw it in the fridge before reheating. Enjoy your homemade chili again and again! In this post, we explored making Creamy White Chicken Chili. We covered key ingredients, from chicken to spices, and gave clear steps to cook it. I shared useful tips to perfect the flavors and suggested fun toppings and side dishes. You can also switch up ingredients or make spicy versions. Finally, I provided storage tips for leftovers. Enjoy your cooking, and don't be afraid to try new flavors! This dish can warm you up and impress your guests. Happy cooking!

Creamy White Chicken Chili

Warm up with a bowl of creamy white chicken chili that's perfect for cozy nights! This delicious recipe features tender chicken, hearty white beans, and a blend of spices for a flavorful kick. Ready in just 50 minutes, it's an easy solution for a satisfying meal. Discover step-by-step instructions and make this comforting dish your new favorite. Click to explore the recipe and start cooking today!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 medium onion, diced

3 cloves garlic, minced

2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed

1 can (4 oz) diced green chilies

4 cups chicken broth

1 cup heavy cream

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Crumbled feta or shredded cheese (for topping)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.

    Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

      Add the chicken breasts to the pot and pour in the chicken broth. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.

        Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.

          Stir in the white beans, diced green chilies, heavy cream, cumin, chili powder, paprika, salt, and pepper. Allow the chili to simmer for another 10-15 minutes, stirring occasionally, until heated through and creamy.

            Taste and adjust seasonings as needed.

              Serve the chili hot, garnished with fresh cilantro and crumbled feta or shredded cheese on top.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6