Name: White Chicken Chili Recipe: Creamy and Comforting
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tbsp olive oil; 1 onion (diced); 2 cloves garlic (minced); 1 lb chicken breasts; 2 15 oz cans white beans, drained; 1 4 oz can diced green chiles; 4 cups chicken broth; 1 tsp cumin; 1 tsp oregano; 1/2 tsp chili powder; 1/2 tsp salt; 1/4 tsp pepper; 1/4 tsp cayenne (optional); 4 oz cream cheese (softened); 1/2 cup heavy cream; Optional: Cilantro (green onions, cheese, lime wedges); Suggested Pairings: Tortilla chips (iced tea)

Introduction

Table of Contents

White Chicken Chili is a cozy, crowd-pleasing dish, perfect for chilly evenings, game day gatherings, or hearty weeknight meals. Its tender shredded chicken, creamy white beans, and mild green chiles in a rich, savory broth deliver warm, satisfying flavors with a gentle kick. Served in a white ceramic soup tureen or individual bowls, garnished with fresh cilantro or green onions, this White Chicken Chili offers a vibrant, inviting aesthetic. This recipe delivers a classic White Chicken Chili, adaptable for dietary preferences, best served hot for a comforting, soul-warming experience.

Ingredients

For the White Chicken Chili:

1 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 lb boneless, skinless chicken breasts (or thighs)
2 (15 oz) cans white beans (e.g., cannellini or great northern), drained and rinsed
1 (4 oz) can diced green chiles
4 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional, for heat)
4 oz cream cheese, softened
1/2 cup heavy cream

For Serving:

Optional: Chopped fresh cilantro, sliced green onions, shredded Monterey Jack cheese, lime wedges.
Suggested Accompaniments: Tortilla chips, cornbread
Suggested Pairings: Iced tea, light beer
Suggested Aesthetic: Serve in a white ceramic soup tureen or bowls
Suggested Equipment: Large pot or Dutch oven, wooden spoon, tongs

Step-by-Step Process

Sauté Aromatics: In a large pot or Dutch oven over medium heat, heat olive oil. Add onion; cook for 3-4 minutes until softened. Add garlic; cook for 1 minute until fragrant.
Cook Chicken: Add chicken breasts, broth, cumin, oregano, chili powder, salt, pepper, and cayenne (if using). Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the chicken reaches 165°F internally.
Shred Chicken: Remove chicken with tongs; shred using two forks. Return shredded chicken to the pot.
Add Beans and Chiles: Stir in white beans and green chiles. Simmer for 5 minutes to heat through.
Finish Chili: Add cream cheese, stirring until melted and smooth. Stir in heavy cream; cook for 2-3 minutes until warmed. Adjust seasoning to taste.
Serve: Ladle chili into a white ceramic soup tureen or individual bowls. Garnish with cilantro, green onions, cheese, or lime wedges. Serve hot with tortilla chips, cornbread, iced tea, or light beer.

Tips for Better White Chicken Chili

Use rotisserie chicken (about 3 cups shredded) to save time; add it with beans.
Soften cream cheese before adding to avoid lumps; cut into small pieces.
Adjust heat with cayenne or extra chiles; taste before serving.
Simmer gently to prevent cream from curdling; don’t boil after adding dairy.
Use low-sodium broth to control saltiness; adjust seasoning at the end.
For thicker chili, mash 1/2 cup beans before adding or simmer longer.
Garnish generously for flavor and visual appeal.
Enhance aesthetic: Serve in a white ceramic tureen or bowls, sprinkle with vibrant garnishes for a cozy look.

Variations and Customization

Gluten-Free White Chicken Chili: Naturally gluten-free; ensure broth and cream cheese are gluten-free.
Low-Sodium White Chicken Chili: Reduce salt to 1/4 tsp and use low-sodium beans and broth.
Vegan White Chicken Chili: Use plant-based chicken, vegetable broth, vegan cream cheese, and coconut cream.
Spicy White Chicken Chili: Add 1 diced jalapeño with garlic or increase cayenne to 1/2 tsp.
Low-Fat White Chicken Chili: Use reduced-fat cream cheese, replace cream with milk, and reduce cheese garnish.
Bean-Free White Chicken Chili: Omit beans, add 1 cup diced zucchini or corn.
Slow Cooker White Chicken Chili: Cook chicken, broth, and spices for 6 hours on low; shred, add beans, chiles, cream cheese, and cream, and cook for 30 minutes.
Cheesy White Chicken Chili: Stir in 1/2 cup shredded Monterey Jack with cream cheese.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for 4 days.
Reheat in a saucepan over medium heat, stirring, for 5-7 minutes, or microwave for 1-2 minutes, stirring halfway; add broth if thickened.
Freeze in an airtight container for 3 months; thaw in the fridge and reheat gently to avoid cream separation.
Serve hot for the best texture; cold chili may thicken.
Use leftovers as a topping for nachos or baked potatoes.
Don’t leave at room temperature for over 2 hours.
Pair with crunchy sides, like tortilla chips, to contrast creaminess.
Presented in a white ceramic tureen or bowls with vibrant garnishes for an inviting charm.

Nutritional Information

Based on 6 servings (1.5 cups each, without garnishes):

Calories: 380 kcal
Total Fat: 20g
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 90mg
Sodium: 620mg
Total Carbohydrates: 22g
Dietary Fiber: 6g
Sugars: 3g
Protein: 28g
Vitamin A: 10% Daily Value
Vitamin C: 15% Daily Value
Calcium: 15% Daily Value
Iron: 12% Daily Value

Note: Values vary by brand. These are high in protein and moderate in sodium; try low-sodium or low-fat versions. Serve with veggies for balance.

Conclusion

This White Chicken Chili recipe offers a creamy, comforting dish perfect for any occasion. It transforms simple ingredients into a cozy classic. Its easy preparation and vibrant presentation make it a favorite. The tender chicken and creamy broth, with charming garnishes, delight every time. It’s sure to be a cherished recipe, loved for its heartwarming appeal.