White chicken chili is a comforting dish that’s perfect for chilly evenings, featuring tender chicken, hearty beans, and a creamy, flavorful broth. This dish is believed to have originated as a Southwestern twist on traditional red chili, swapping out the usual tomato base for a creamier, lighter flavor. It’s an adaptable recipe, perfect for using up leftover chicken, and has become a favorite for gatherings or family meals, especially in the colder months.
Why You’ll Love This Recipe:
- Quick and easy to prepare in under an hour.
- Uses simple ingredients you may already have.
- Can be customized with various toppings.
- Creamy and hearty without being too heavy.
Ingredients You’ll Need:
- Chicken: Use rotisserie or leftover cooked chicken, or poach raw chicken directly in the broth.
- Onion and Garlic: Aromatics that form the base of the flavor.
- Chicken Broth: Low-sodium broth adds depth and richness.
- Green Chiles: A mix of mild and hot chiles for a balanced spice level.
- Corn: Adds a touch of sweetness.
- White Beans: Cannellini or great Northern beans provide heartiness.
- Cream Cheese: Adds creaminess to the broth.
- Spices: Cumin, chili powder, paprika, oregano, coriander, and a dash of cayenne.
- Lime Juice and Cilantro: Brighten up the flavors.
- Olive Oil, Salt, and Pepper: For sautéing and seasoning.
How to Make White Chicken Chili:
Step-by-Step Instructions:
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté diced onion until softened, then add minced garlic and cook for another 30 seconds.
- Simmer the Base: Add chicken broth, green chiles, corn, and beans. Stir in spices (cumin, chili powder, paprika, oregano, coriander, cayenne) and season with salt and pepper.
- Blend for Creaminess: Puree a portion of the chili with a blender and return it to the pot for a thicker texture.
- Incorporate Chicken and Cream Cheese: Stir in cubed cream cheese and shredded chicken. Simmer until the cream cheese melts and blends smoothly into the chili.
- Finish with Fresh Ingredients: Stir in lime juice and chopped cilantro before serving.
- Serve: Ladle the chili into bowls and add your favorite toppings.
Cooking Tips:
- For a Spicier Kick: Add more cayenne, or include diced jalapenos or poblano peppers.
- Blending Options: Use an immersion blender, food processor, or potato masher.
- Cream Cheese Cubes: Smaller cubes will melt faster.
Helpful Tips:
- Leftover Chicken: Perfect for using up rotisserie chicken or other leftovers.
- Customizable Toppings: Try sour cream, shredded cheese, avocado, tortilla strips, or jalapenos.
- Slow Cooker Option: Combine ingredients and cook on low for 6-8 hours or high for 3-4.
Details:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Notes:
- Adjust the spice levels to suit your taste.
- For a thicker consistency, puree more of the chili.
Nutritional Information:
- Serving Size: Approximately 1.5 cups
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 24g
- Fat: 18g
Frequently Asked Questions:
Can I freeze white chicken chili?
Yes, freeze it in an airtight container for up to 3 months.
How can I make it dairy-free?
Omit the cream cheese or use a dairy-free alternative.
Storage Instructions:
- Refrigerator: Store leftovers in a sealed container for 3-4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Related Recipes:
Conclusion:
White chicken chili is a comforting and versatile dish, perfect for cozy nights. Easy to make and customize, it’s a surefire hit for family meals.
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White Chicken Chili
Description
White chicken chili is a comforting dish that’s perfect for chilly evenings, featuring tender chicken, hearty beans, and a creamy, flavorful broth. This dish is believed to have originated as a Southwestern twist on traditional red chili, swapping out the usual tomato base for a creamier, lighter flavor. It’s an adaptable recipe, perfect for using up leftover chicken, and has become a favorite for gatherings or family meals, especially in the colder months.
Ingredients
- Chicken: Use rotisserie or leftover cooked chicken, or poach raw chicken directly in the broth.
- Onion and Garlic: Aromatics that form the base of the flavor.
- Chicken Broth: Low-sodium broth adds depth and richness.
- Green Chiles: A mix of mild and hot chiles for a balanced spice level.
- Corn: Adds a touch of sweetness.
- White Beans: Cannellini or great Northern beans provide heartiness.
- Cream Cheese: Adds creaminess to the broth.
- Spices: Cumin, chili powder, paprika, oregano, coriander, and a dash of cayenne.
- Lime Juice and Cilantro: Brighten up the flavors.
- Olive Oil, Salt, and Pepper: For sautéing and seasoning.
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté diced onion until softened, then add minced garlic and cook for another 30 seconds.
- Simmer the Base: Add chicken broth, green chiles, corn, and beans. Stir in spices (cumin, chili powder, paprika, oregano, coriander, cayenne) and season with salt and pepper.
- Blend for Creaminess: Puree a portion of the chili with a blender and return it to the pot for a thicker texture.
- Incorporate Chicken and Cream Cheese: Stir in cubed cream cheese and shredded chicken. Simmer until the cream cheese melts and blends smoothly into the chili.
- Finish with Fresh Ingredients: Stir in lime juice and chopped cilantro before serving.
- Serve: Ladle the chili into bowls and add your favorite toppings.
Notes
- Adjust the spice levels to suit your taste.
- For a thicker consistency, puree more of the chili.
