Go Back
In recent years, chili dishes have surged in popularity, becoming staples in households across the nation. From traditional beef chili to vegetarian variations, the comforting allure of a warm bowl of chili is hard to resist. However, if you're seeking a unique twist on this beloved classic, look no further than Creamy White Chicken Chili. This delightful recipe combines the hearty essence of chili with a rich, creamy base, making it a perfect choice for cozy dinners or entertaining guests.

White Chicken Chili Recipe

Experience the cozy comfort of Creamy White Chicken Chili, a delightful twist on the classic dish. This creamy, protein-packed meal is easily customizable to suit various dietary needs and preferences, making it perfect for gatherings or weeknight dinners. With tender chicken, hearty white beans, and rich flavors, this chili is both satisfying and nutritious. Serve it with cornbread or tortilla chips for a complete meal! #CreamyWhiteChickenChili #ComfortFood #ChiliRecipe #HealthyEating #MealPrep #DinnerIdeas
Pin Recipe Print Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts, cooked and shredded

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

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

1 can (4 oz) diced green chilies

1 cup corn kernels (fresh, frozen, or canned)

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon oregano

Salt and pepper to taste

1 cup heavy cream (or coconut milk for a lighter option)

½ cup sour cream (optional, for garnish)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add the cooked and shredded chicken, white beans, diced green chilies, corn, and chicken broth into the pot. Mix well.

        Sprinkle in the ground cumin, chili powder, oregano, salt, and pepper. Stir to combine.

          Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld.

            After 20 minutes, lower the heat and stir in the heavy cream (or coconut milk). Heat through without boiling.

              Taste and adjust seasoning if necessary. Serve hot, garnished with a dollop of sour cream, fresh cilantro, and lime wedges on the side.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6