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- 1 pound boneless, skinless chicken breasts - 2 cans white beans - 2 cups low-sodium chicken broth The main ingredients form the heart of this creamy white chicken chili. The chicken breasts give it a tender bite. The white beans add a creamy texture, while the chicken broth makes the chili rich and flavorful. - Ground cumin and chili powder - Smoked paprika and dried oregano Spices bring life to this dish. Ground cumin and chili powder provide warmth and depth. Smoked paprika adds a subtle smokiness, while oregano gives a hint of earthiness. These seasonings create a balanced flavor profile. - Fresh cilantro - Lime wedges Garnishes make your chili shine. Fresh cilantro adds a burst of freshness and color. Lime wedges bring a zesty brightness that enhances the flavors. These simple extras elevate your dish and make it more appealing. 1. Heat the olive oil in a large pot over medium heat. 2. Once hot, add the diced chicken. 3. Cook for 6-8 minutes, stirring occasionally. 4. Brown the chicken until it is cooked through. 5. Remove the chicken from the pot and set it aside on a plate. 1. In the same pot, add the chopped onion. 2. Sauté the onion for about 4-5 minutes. 3. Cook until the onion is soft and translucent. 4. Stir in the minced garlic. 5. Cook for another minute until the garlic smells great but does not brown. 1. Pour in the white beans, chicken broth, and heavy cream. 2. Sprinkle in the ground cumin, chili powder, smoked paprika, and oregano. 3. Add salt and pepper to taste. 4. Use a wooden spoon to stir everything together. 5. Ensure the spices mix well with the other ingredients. 1. Bring the chili base to a gentle simmer. 2. Add the corn kernels and the cooked chicken back into the pot. 3. Let the chili cook for another 10-15 minutes. 4. Stir occasionally until it thickens to your liking. 5. Taste the chili and adjust the seasoning if needed. 6. For heat, add diced jalapeños or a bit of cayenne pepper. To get the best flavor out of your creamy white chicken chili, you can adjust the spice levels. If you like a milder dish, skip the chili powder or use less. For a spicier kick, add diced jalapeños or cayenne pepper. This chili is all about balance, so taste it as you cook. Next, let’s talk about creaminess. You want a rich texture but not too heavy. Use heavy cream for a silky feel. If it’s too thick, add more chicken broth. Stir well and let it simmer to blend the flavors. How you serve the chili can make it even better. Drizzle a little heavy cream on top of each bowl. It adds a nice look and a creamy touch. Fresh cilantro sprinkled on top brightens the dish and adds color. Consider serving the chili with warm, crusty bread. This bread is perfect for dipping and soaking up the chili. It makes the meal feel special and inviting. Using the right pots and utensils helps a lot when cooking. A large pot is great for this chili. It gives you enough space to stir and mix all your ingredients. A wooden spoon is perfect for mixing. It won’t scratch your pot and helps avoid burning. You may also want to use a slow cooker or Instant Pot. These tools can make cooking easier and more convenient. A slow cooker lets flavors develop over hours, making it rich and tasty. An Instant Pot speeds up the process, cooking everything quickly while keeping it tender. {{image_4}} To make creamy white chicken chili in a slow cooker, follow these easy steps: - Modifications for slow cooking: First, brown the chicken in a pan. Then place it in the slow cooker. Add the sautéed onion and garlic, white beans, chicken broth, heavy cream, corn, and spices. - Cooking time adjustments: Set your slow cooker to low for 6 to 8 hours or high for 3 to 4 hours. Stir occasionally if you can. This way, flavors blend well, and the chili becomes thick and creamy. Using an Instant Pot gives you a quick way to enjoy this dish. Here’s how to adapt the recipe: - Steps for using the Instant Pot: Start by using the sauté function to brown the chicken, onion, and garlic. After that, add white beans, chicken broth, heavy cream, corn, and spices. - Timing and pressure settings: Close the lid and set the Instant Pot to manual pressure for 10 minutes. Once done, use the quick-release method. That’s it! You’ll have a warm, flavorful chili ready to serve. If you need to make some changes for diets, consider these options: - Options for dairy-free or gluten-free diets: Use coconut milk instead of heavy cream for a dairy-free version. For a gluten-free option, ensure all ingredients are certified gluten-free. - Protein alternatives: Try using turkey or plant-based chicken as a protein substitute. Both options work well and add their own unique flavors. Store your leftover creamy white chicken chili in an airtight container. This helps keep it fresh and tasty. Make sure the chili cools down before you put it in the fridge. The shelf life in the fridge is about 3 to 4 days. You can check for freshness by looking for off smells or changes in color. If it seems good, it’s safe to eat. The best way to freeze chili is in individual portions. Use freezer-safe bags or containers. Leave some space for expansion as it freezes. This helps prevent freezer burn. When you're ready to eat it, thaw the chili in the fridge overnight. You can also use the microwave for quick thawing. To reheat, warm it on the stove over medium heat. Stir often to ensure it heats evenly. If it seems too thick, add a splash of chicken broth or water. This keeps it creamy and delicious. Yes, you can use other chicken types. Thighs can add more flavor. Boneless thighs take about 10-12 minutes to cook. If you prefer shredded chicken, you can use a rotisserie chicken. Just add it at the end to heat through. This chili is mild, but you can make it spicy. To add heat, try diced jalapeños or cayenne pepper. Start with small amounts and taste as you go. This way, you can get the spice just right for your taste. This chili pairs well with many sides. Try warm bread or cornbread for dipping. You can also serve it with tortilla chips. For toppings, add shredded cheese, avocado slices, or more cilantro. A wedge of lime adds a nice zesty touch too. You learned how to make creamy white chicken chili using simple ingredients and steps. We covered the main ingredients like chicken, beans, and spices. Then, we walked through cooking methods such as sautéing and simmering. Don’t forget tips for flavor and presentation. Remember the options for slow cooking and Instant Pot use. With the right storage, your leftovers can last. Enjoy this hearty dish with friends and family for a warm meal.

Creamy White Chicken Chili

Warm up with a bowl of creamy white chicken chili delight that is sure to satisfy your cravings! This recipe features tender chicken, hearty white beans, and a blend of spices simmered in creamy goodness. Perfect for cozy nights or gatherings, it's easy to make and packed with flavor. Ready in just 40 minutes, this dish is a must-try. Click through to explore the full recipe and bring this comforting delight to your table!
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced into bite-sized pieces

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 cans (15 oz each) white beans (such as Great Northern), drained and rinsed thoroughly

2 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

1 teaspoon dried oregano

Salt and freshly cracked black pepper to taste

1 cup corn kernels (fresh off the cob or frozen)

½ cup freshly chopped cilantro (for garnish)

1 lime, cut into wedges (for garnish)

Instructions
 

Heat the olive oil in a large pot over medium heat. Once hot, add the diced chicken. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set it aside on a plate.

    In the same pot, add the chopped onion. Sauté for about 4-5 minutes until the onion is translucent and becomes softer. Stir in the minced garlic and cook for another minute, until the garlic is fragrant but not browned.

      Pour in the white beans, chicken broth, and heavy cream. Sprinkle in the ground cumin, chili powder, smoked paprika, oregano, as well as salt and pepper. Use a wooden spoon to stir everything together, ensuring the spices are well distributed.

        Bring the chili base to a gentle simmer. Once simmering, add the corn kernels and the previously cooked chicken back into the pot. Allow the chili to cook for an additional 10-15 minutes, stirring occasionally, until it thickens to your desired creaminess.

          Taste the chili and adjust the seasoning if needed. For those who like it spicier, this is the moment to add in some diced jalapeños or a dash of cayenne pepper for an extra kick.

            To serve, ladle the chili hot into bowls. Garnish generously with fresh cilantro and place a wedge of lime on the side to add a zesty contrast.

              - Presentation Tips: For an extra touch of elegance, drizzle a bit of heavy cream on top of each bowl of chili before garnishing. Serve with warm, crusty bread on the side for dipping.

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