White Chicken Chili

$- 1 lb boneless, skinless chicken breasts, diced - 2 (15 oz) cans white beans (cannellini or great northern) - 4 cups low-sodium chicken broth - 1 cup sour cream or Greek yogurt - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Fresh cilantro, chopped - Lime wedges For white chicken chili, you need simple but tasty ingredients. Start with chicken breasts. You can use any brand you like. Diced chicken cooks fast and absorbs flavor well. White beans are next. They give the chili creaminess and protein. Canned beans save time. I love using cannellini or great northern beans for this dish. Chicken broth adds depth. Choose low-sodium broth to control salt. Sour cream or Greek yogurt gives a rich finish. This makes your chili creamy and smooth. Now, let’s talk spices. Cumin and chili powder bring warmth and depth. Smoked paprika adds a nice, subtle smokiness. You can adjust these to suit your taste. For garnishes, fresh cilantro brightens the dish. Lime wedges add a zesty kick. These are not just pretty—they enhance the flavor and freshness of the chili. To view the full list with steps, check the Full Recipe. This way, you can gather all the ingredients and get ready to cook. - Heat olive oil in a large pot or Dutch oven. - Cook chicken and set aside. First, pour the olive oil into your pot. Turn the heat to medium. Wait until the oil is hot. Then, add the diced chicken. Cook it for about 5 to 7 minutes. Make sure the chicken is no longer pink. Once cooked, remove the chicken and place it on a plate. - Sauté onions and garlic until fragrant. - Combine all ingredients and bring to a boil. Next, add the chopped onion to the same pot. Stir it around for about 3 to 4 minutes until it turns soft. Then, toss in the minced garlic. Cook this for 1 more minute. The smell will be amazing! Now, return the cooked chicken to the pot. Add the white beans, diced green chilies, chicken broth, cumin, chili powder, smoked paprika, and corn. Give it a good stir. Bring the mixture to a boil. - Simmer to meld flavors. - Stir in sour cream and adjust seasoning. Once boiling, reduce the heat. Let the chili simmer uncovered for about 15 to 20 minutes. This lets all the flavors mix well. After that, stir in the sour cream until it blends smoothly. Taste your chili and add salt and pepper as needed. If it's too thick, just splash in some extra chicken broth. Serve your chili hot, garnished with fresh cilantro and lime wedges on the side. For the full recipe, check out the detailed guide. To make your chili just right, you can adjust the spice levels. Start with the basic spices in the recipe. After cooking, taste the chili. If you want more heat, add a pinch of cayenne pepper. For a milder taste, use less chili powder. The right consistency is key for chili. If it’s too thick, stir in more chicken broth. If it’s too thin, simmer it longer. This lets the flavors deepen and meld together. You can use a slow cooker or Instant Pot for this dish. Both methods make cooking easy. For a slow cooker, combine all ingredients and cook on low for 6-8 hours. If using an Instant Pot, set it for 15 minutes on high pressure. Both ways will give you a tasty chili. Stovetop methods let you watch the chili closely. With this method, you can adjust flavors as it cooks. Oven methods can also work, but they take longer. I prefer stovetop for speed and control. White chicken chili pairs well with many sides. Cornbread is a classic choice. It adds a nice, sweet touch. You can also serve it with tortilla chips for crunch. For toppings, try fresh cilantro and lime. They add brightness to each bite. Other options include shredded cheese, diced avocado, and jalapeños for extra flavor. Feel free to mix and match to find your favorite combination! {{image_2}} You can switch the chicken for other meats like turkey or even tofu. Turkey works well and gives a lighter taste. Tofu adds protein and is great for a veggie option. You can also use leftover rotisserie chicken. It saves time and adds flavor. Just shred it and mix it in. For a meat-free chili, use beans and veggies instead of chicken. Black beans or pinto beans can give you a hearty feel. You can also add mushrooms for texture. For dairy-free options, skip the sour cream. You could use coconut cream or cashew cream. Both add creaminess without dairy. To make your chili even tastier, try adding spices like oregano or cayenne pepper. These can add depth and heat. You can also toss in veggies like bell peppers or zucchini. These not only enhance the taste but also boost nutrition. How long will it last in the fridge? White chicken chili can last up to four days in your fridge. To keep it fresh, store it in an airtight container. Proper storage helps maintain its flavor and texture. Best practices for freezing chili include letting it cool completely before you freeze it. Use freezer-safe containers or bags. This helps prevent freezer burn. How to reheat frozen chili for optimal taste? Thaw it in the fridge overnight. Heat it gently on the stove or in the microwave. Stir often to ensure even heating. Creative ideas for utilizing leftover white chicken chili include making chili nachos. Just layer tortilla chips with chili and cheese, then bake. You can also use it as a filling for burritos or tacos. Another great idea is to mix it into a creamy pasta dish. Each option brings new life to your delicious leftovers! What can I substitute for sour cream in White Chicken Chili? You can use Greek yogurt in place of sour cream. It gives a similar tangy taste. You can also try cream cheese, but thin it out with a little milk. This keeps the chili creamy and rich. Can I use canned chicken for this recipe? Yes, you can use canned chicken. Just drain it well and add it at the end. Canned chicken cooks faster, so make sure to adjust your cooking time. This is an easy way to save time. Is White Chicken Chili healthy? Yes, White Chicken Chili can be healthy. It has lean protein from chicken and fiber from beans. Use low-sodium broth to keep the salt low. You can also add more veggies for extra nutrients. How can I make it gluten-free? To make it gluten-free, use gluten-free chicken broth. Most beans and spices are already gluten-free. Always check labels to ensure they meet your needs. This way, everyone can enjoy the chili. How do I thicken White Chicken Chili? You can thicken your chili by adding more beans. Just mash some beans and stir them in. Another option is to simmer it longer to reduce the liquid. This gives you a nice, thick texture. Can I make this chili in advance? Yes, you can make the chili in advance. It tastes even better the next day as flavors meld. Store it in the fridge for up to three days. Reheat it on the stove before serving. For the full recipe, check the link. This article covered everything you need to make White Chicken Chili. We discussed key ingredients, cooking steps, and even variations. You can customize the dish using different proteins or spices. Proper storage and reheating tips ensure you enjoy it for days. Try adding your favorite toppings for extra flair. Most of all, have fun cooking and share your delicious creation with others. Enjoy every bite of this hearty meal. Your kitchen will love this recipe, and so will your taste buds!$

Warm up your meals with this creamy white chicken chili that’s both comforting and easy to make! Packed with tender chicken, white beans, and zesty flavors, this delicious recipe will be a family favorite. In just 45 minutes, you can whip up a hearty dish perfect for any occasion. Ready to give it a try? Click through to explore the complete recipe and elevate your dinner game tonight!

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Ingredients

1 lb boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

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

1 can (4 oz) diced green chilies

4 cups low-sodium chicken broth

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

1 cup corn kernels (fresh or frozen)

1 cup sour cream or Greek yogurt

Salt and pepper to taste

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 chicken and cook for 5-7 minutes until the chicken is no longer pink. Remove the chicken and set aside.

In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Return the cooked chicken to the pot and add the white beans, diced green chilies, chicken broth, cumin, chili powder, smoked paprika, and corn. Stir to combine.

Bring the chili to a boil, then reduce the heat and let it simmer uncovered for about 15-20 minutes, allowing the flavors to meld.

Stir in the sour cream (or Greek yogurt) until well blended. Season with salt and pepper to taste.

If the chili is too thick, add a little more chicken broth to reach your desired consistency.

Serve hot, garnished with fresh cilantro and lime wedges on the side for squeezing over the chili.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6