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- 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed - 1 can (4 oz) diced green chilies The main ingredients are the heart of this dish. The chicken gives it protein, while the beans add fiber and creaminess. The olive oil helps everything cook well and brings flavor. Onion and garlic add a base of taste that makes this chili shine. Green chilies give it a nice kick and a hint of heat. - 2 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon paprika - Salt and pepper to taste Seasoning is key to a great chili. Chicken broth adds depth and flavor to every bite. Cumin brings a warm, earthy taste that pairs well with the chicken. Chili powder adds a bit of spice, while paprika gives it color. Salt and pepper help balance all the flavors, making each spoonful perfect. - 1 cup corn (fresh, canned, or frozen) - 1 cup sour cream (or Greek yogurt) - 1 cup shredded Monterey Jack cheese - Fresh cilantro, for garnish - Lime wedges, for serving The extras elevate this dish. Corn adds sweetness and texture. Sour cream or Greek yogurt gives it a creamy finish. Shredded Monterey Jack cheese melts nicely, making the chili rich. Fresh cilantro adds brightness, and lime wedges give a fresh zing. Each of these ingredients enhances the overall taste and makes serving fun. {{ingredient_image_1}} First, I heat 1 tablespoon of olive oil in a large pot over medium heat. I add 1 chopped medium onion and sauté it until it turns soft and clear, about 5 minutes. This step adds a sweet flavor to our chili. Next, I stir in 2 minced garlic cloves and cook them for 1-2 minutes. The garlic will smell amazing as it cooks. Now, I add 1 pound of diced boneless, skinless chicken breasts to the pot. I season the chicken with 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of paprika, and salt and pepper to taste. I cook the chicken for about 5-7 minutes, stirring often. I want the chicken to brown nicely and be fully cooked. Once the chicken looks good, I pour in 2 cups of chicken broth. Then, I add 2 cans of drained and rinsed white beans, 1 can of diced green chilies, and 1 cup of corn. I mix it all well. Next, I let the chili come to a gentle simmer. I reduce the heat to low and cook it uncovered for about 15 minutes. This allows all the flavors to blend together. After that, I remove the pot from the heat. I stir in 1 cup of sour cream and 1 cup of shredded Monterey Jack cheese. I mix everything until it becomes creamy and smooth. If needed, I adjust the seasoning. Now, the chili is ready to serve! To get the best diced chicken, start with a sharp knife. Cut the chicken into even, bite-sized pieces. This helps it cook evenly. For moist chicken, do not overcook it. Cook until it turns white and no longer pink. Use a meat thermometer if you can. The chicken should reach 165°F. This way, it stays juicy and tender. Want to boost the flavor? Add extra spices like oregano or cayenne pepper for heat. These spices add depth to the chili. Always allow the flavors to meld. Letting the chili simmer for at least 15 minutes makes a big difference. This step allows all the tastes to come together. You will notice a richer flavor in each bite. What can you serve with your chili? Try warm tortillas or cornbread. These sides soak up the chili well. For a creative garnish, use chopped cilantro or sliced jalapeños. Lime wedges also add a fresh kick. A sprinkle of cheese on top makes it even better. Enjoy your meal with friends or family for the best experience! Pro Tips Use Rotisserie Chicken: For a quicker option, substitute cooked rotisserie chicken instead of raw chicken breasts to save time and add extra flavor. Adjust the Spice Level: Feel free to add more green chilies or a dash of hot sauce if you like your chili with a kick! Make It Ahead: This chili tastes even better the next day! Make a big batch and refrigerate for leftovers. Garnish Creatively: Add toppings such as avocado slices, jalapeños, or tortilla chips for added texture and flavor. {{image_2}} You can easily change the protein in your stovetop white chicken chili. If you want a twist, try turkey. Ground turkey works well. It gives a lighter taste. For beef lovers, ground beef adds a hearty flavor. Just remember to drain extra fat for a healthier dish. If you prefer a meatless option, consider beans as your protein. You can replace chicken with more white beans. Chickpeas are a great choice too. They add texture and protein. Lentils also work, but they cook faster. So, add them later in the cooking process. Sometimes, you may want to swap ingredients. If you need a dairy-free option, use coconut cream instead of sour cream. Almond or cashew cream can also add richness. For cheese, try nutritional yeast. It gives a cheesy flavor without dairy. You can change the beans too. If you can't find white beans, kidney beans work well. Black beans can add a fun color. You can also mix in different veggies. Bell peppers or zucchini can add great flavor and nutrients. You can control the spice level in your chili. If you prefer mild flavors, skip the jalapeños. Instead, add a bit more cumin or paprika. You can also leave out the diced green chilies for less heat. If you like it spicy, add sliced jalapeños or a splash of hot sauce. You can use fresh or pickled jalapeños for different heat levels. Try adding cayenne pepper for an extra kick. Just remember to taste as you go to find your perfect balance. After making your stovetop white chicken chili, store it wisely. For short-term storage, keep it in the fridge. Use an airtight container. This helps the chili stay fresh for up to four days. For long-term storage, consider freezing. You can freeze the chili for up to three months. Use freezer-safe bags or containers for best results. When you want to enjoy leftovers, reheating properly is key. The best method is to use the stovetop. Heat it slowly over medium-low heat. Stir often to keep the chili from sticking. If the chili seems thick, add a splash of chicken broth. This restores the texture. For creaminess, add a little sour cream or cheese while reheating. To freeze your chili effectively, let it cool completely before packing. Portion it into single servings. This makes it easy to thaw just what you need. Seal the bags tightly to avoid freezer burn. When you're ready to eat, thaw it overnight in the fridge. Reheat on the stovetop or in the microwave until hot. Enjoy your delicious meal! To make Stovetop White Chicken Chili gluten-free, replace regular chicken broth with a gluten-free broth. Always check all labels on canned goods, like beans and green chilies. These can sometimes contain gluten. Using fresh or frozen corn is also a great option. This simple swap keeps your chili tasty and safe for gluten-free diets. Yes, you can make this chili in a slow cooker. Start by sautéing the onions and garlic in a pan. After that, add all the other ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the sour cream and cheese at the end for that creamy finish. Stovetop White Chicken Chili pairs well with many sides. Consider serving it with warm tortillas or crunchy tortilla chips. A fresh salad can add brightness, too. You might also enjoy it with cornbread for a nice touch. Don’t forget lime wedges and fresh cilantro for a burst of flavor! This article shared how to make Stovetop White Chicken Chili. We discussed key ingredients like chicken, beans, and spices. You learned step-by-step cooking methods and got tips for flavor and serving. Remember, you can swap ingredients or adjust spice levels to fit your taste. Whether you enjoy it fresh or need storage tips, this chili is simple and versatile. Dive into this recipe and savor the flavors. Happy cooking!

Creamy Stovetop White Chicken Chili

A delicious and creamy chicken chili made on the stovetop, perfect for a cozy meal.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • to taste salt and pepper
  • 1 cup corn (fresh, canned, or frozen)
  • 1 cup sour cream (or Greek yogurt)
  • 1 cup shredded Monterey Jack cheese
  • to garnish fresh cilantro
  • to serve lime wedges

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  • Add the diced chicken to the pot, seasoning with cumin, chili powder, paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  • Pour in the chicken broth, and add the white beans, diced green chilies, and corn. Stir well.
  • Bring the mixture to a gentle simmer and reduce heat to low. Let cook uncovered for about 15 minutes, allowing flavors to meld.
  • Remove the pot from heat and stir in the sour cream and shredded Monterey Jack cheese until everything is well combined and creamy.
  • Adjust seasoning if necessary and serve hot, garnished with chopped fresh cilantro and lime wedges on the side.

Notes

Serve with lime wedges for added flavor.
Keyword chicken, chili, creamy, stovetop