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Creamy White Chicken Chili Easy Weeknight Meal

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To make creamy white chicken chili, gather these simple ingredients: - 2 cups cooked chicken, shredded - 1 can (15 oz) white beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 onion, finely chopped - 2 cloves garlic, minced - 1-2 jalapeños, diced (adjust based on heat preference) - 4 cups chicken broth - 1 cup cream cheese, softened - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro, for garnish You can add a few garnishes for extra flavor and color. Here are some great options: - Sliced avocado - Shredded cheese - Sour cream - Extra lime wedges This creamy white chicken chili is not only tasty but also packed with nutrition. Here’s a rough breakdown per serving: - Calories: 350 - Protein: 25g - Carbohydrates: 30g - Dietary Fiber: 8g - Fat: 15g - Sodium: 600mg This chili offers a great balance of protein and fiber, making it a filling meal. {{ingredient_image_1}} Start by gathering your ingredients. You need: - 2 cups cooked chicken, shredded - 1 can (15 oz) white beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 onion, finely chopped - 2 cloves garlic, minced - 1-2 jalapeños, diced - 4 cups chicken broth - 1 cup cream cheese, softened - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro, for garnish Chop the onion and mince the garlic. Dice the jalapeños. Make sure the chicken is ready. In a large pot, heat the olive oil over medium heat. Add the chopped onion. Sauté until it turns soft, about 5 minutes. Next, stir in the minced garlic and diced jalapeños. Cook for 2 minutes more until you smell the garlic. Now, add the shredded chicken, white beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Mix well. Bring this to a simmer. Lower the heat to keep it warm. Add the cream cheese in chunks. Stir until it blends smoothly into the chili. Let it simmer for at least 20 minutes. Stir occasionally to keep it from sticking to the pot. When you are ready to serve, squeeze in the lime juice and adjust the seasonings. For the best flavor, use fresh ingredients. Fresh garlic and herbs really boost the taste. Adjust the amount of jalapeños based on your heat preference. Simmering helps the flavors come together. Don’t rush this step. You can also add a bit more cumin or chili powder to enhance the flavor. Finally, garnish with fresh cilantro for a pop of color and taste. It adds a nice touch. To make your creamy white chicken chili extra smooth, add more cream cheese. Use 1.5 cups instead of 1 cup. You can also mix in some sour cream for a tangy twist. If you want a lighter option, try Greek yogurt. Stir it in just before serving to keep it creamy. This will give your chili a rich texture that everyone will love. If you like your chili spicy, add more jalapeños. You can also add a pinch of cayenne pepper for extra heat. For a milder dish, use fewer jalapeños or remove the seeds. Taste as you go. You can always add more spice, but it’s hard to take it out once added. Balancing the flavors is key to a delicious chili. Creamy white chicken chili pairs well with many sides. Cornbread is a classic choice. It adds a sweet touch to your meal. You can also serve it with tortilla chips for a crunchy contrast. A simple green salad adds freshness and balances the meal. Don’t forget a dollop of sour cream on top for added creaminess! Pro Tips Adjust the Heat: If you prefer a milder chili, you can remove the seeds from the jalapeños before dicing them. This will reduce the heat significantly. Make it Creamier: For an even creamier texture, you can substitute half of the cream cheese with sour cream or Greek yogurt before serving. Flavor Boost: Adding a teaspoon of smoked paprika can enhance the depth of flavor in your chili, giving it a subtle smoky taste. Storage Tips: This chili stores well in the refrigerator for up to 4 days. You can also freeze it for up to 3 months for a quick meal later. {{image_2}} You can change the protein in your creamy white chicken chili. If you want a different flavor, try turkey or shredded pork. For a lighter option, use cooked shrimp. Each protein adds a unique twist. Just make sure to cook the protein through before adding it to the chili. This keeps everything safe and tasty. If you prefer a meatless dish, there are great vegetarian options. Use cooked quinoa or lentils instead of chicken. They add protein and texture. You can also include more beans, like black beans or kidney beans. This keeps the chili filling and rich. Don't forget to add extra veggies, like bell peppers or zucchini, for more flavor. You can play with spices to change the chili's taste. If you like it spicy, add cayenne pepper or more jalapeños. For a milder version, use sweet paprika instead of chili powder. You can also mix in fresh herbs like oregano or thyme. Each blend gives a new flavor profile, so have fun experimenting! To store your creamy white chicken chili, let it cool first. Transfer it to an airtight container. It can stay in the fridge for up to three days. Make sure to label the container with the date. This way, you won’t forget when you made it. You can freeze the chili for later. Use a freezer-safe container or bag. Leave some space in the container for the chili to expand. It will keep well for up to three months. Thaw it overnight in the fridge before reheating. When you’re ready to enjoy it again, reheat the chili on the stovetop. Pour the chili into a pot over low heat. Stir it often to heat evenly. If it seems too thick, add a splash of chicken broth or water. You can also microwave it in a bowl. Heat it for one to two minutes, stirring halfway through. Enjoy your delicious chili! Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred it and add it to the pot. This makes your chili quick and easy. You can skip cooking chicken from scratch. Yes, this chili can easily be gluten-free. Just make sure to use gluten-free chicken broth. Most canned beans are gluten-free, too. Always check labels for safety. This way, everyone can enjoy a warm bowl of chili. To make it dairy-free, skip the cream cheese. Instead, use a dairy-free cream option. Coconut cream works well and adds a nice flavor. You can also use a nut-based cheese. This keeps your chili creamy without dairy. This blog post covered all aspects of creating chili. You learned about the ingredients, preparation steps, and cooking process. We explored tips for flavor, variations, and storage. Remember, the right spices and garnishes can elevate your dish. Don't be afraid to experiment with proteins or spice levels. Enjoy your chili journey!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty dinner? You’ve found it! My Creamy White Chicken Chili is simple, fulfilling, and perfect for busy weeknights. With just a few ingredients, you can whip up this delicious dish in no time. Plus, I’ll share tips to make it creamier and ideas for fun variations. Dive into this easy recipe and make your evening meal a hit with everyone!

Why I Love This Recipe

  1. Comforting Flavor: This creamy white chicken chili is the perfect cozy dish for chilly nights, providing warmth and comfort in every bowl.
  2. Quick and Easy:
  3. Customizable Heat: The addition of jalapeños allows you to adjust the spiciness level to your liking, making it suitable for all heat preferences.
  4. Healthy Ingredients: Packed with protein from chicken and fiber from white beans, this chili is not only delicious but also nutritious.

Ingredients

Complete Ingredients List

To make creamy white chicken chili, gather these simple ingredients:

  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-2 jalapeños, diced (adjust based on heat preference)
  • 4 cups chicken broth
  • 1 cup cream cheese, softened
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro, for garnish

Optional Garnishes

You can add a few garnishes for extra flavor and color. Here are some great options:

  • Sliced avocado
  • Shredded cheese
  • Sour cream
  • Extra lime wedges

Nutritional Information

This creamy white chicken chili is not only tasty but also packed with nutrition. Here’s a rough breakdown per serving:

  • Calories: 350
  • Protein: 25g
  • Carbohydrates: 30g
  • Dietary Fiber: 8g
  • Fat: 15g
  • Sodium: 600mg

This chili offers a great balance of protein and fiber, making it a filling meal.

Step-by-Step Instructions

Preparation Steps

Start by gathering your ingredients. You need:

  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-2 jalapeños, diced
  • 4 cups chicken broth
  • 1 cup cream cheese, softened
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro, for garnish

Chop the onion and mince the garlic. Dice the jalapeños. Make sure the chicken is ready.

Cooking Process

In a large pot, heat the olive oil over medium heat. Add the chopped onion. Sauté until it turns soft, about 5 minutes. Next, stir in the minced garlic and diced jalapeños. Cook for 2 minutes more until you smell the garlic.

Now, add the shredded chicken, white beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Mix well. Bring this to a simmer. Lower the heat to keep it warm.

Add the cream cheese in chunks. Stir until it blends smoothly into the chili. Let it simmer for at least 20 minutes. Stir occasionally to keep it from sticking to the pot.

When you are ready to serve, squeeze in the lime juice and adjust the seasonings.

Tips for Achieving the Best Flavor

For the best flavor, use fresh ingredients. Fresh garlic and herbs really boost the taste. Adjust the amount of jalapeños based on your heat preference.

Simmering helps the flavors come together. Don’t rush this step. You can also add a bit more cumin or chili powder to enhance the flavor.

Finally, garnish with fresh cilantro for a pop of color and taste. It adds a nice touch.

Tips & Tricks

How to Make it Creamier

To make your creamy white chicken chili extra smooth, add more cream cheese. Use 1.5 cups instead of 1 cup. You can also mix in some sour cream for a tangy twist. If you want a lighter option, try Greek yogurt. Stir it in just before serving to keep it creamy. This will give your chili a rich texture that everyone will love.

Adjusting the Spice Level

If you like your chili spicy, add more jalapeños. You can also add a pinch of cayenne pepper for extra heat. For a milder dish, use fewer jalapeños or remove the seeds. Taste as you go. You can always add more spice, but it’s hard to take it out once added. Balancing the flavors is key to a delicious chili.

Best Side Dishes to Serve with Chili

Creamy white chicken chili pairs well with many sides. Cornbread is a classic choice. It adds a sweet touch to your meal. You can also serve it with tortilla chips for a crunchy contrast. A simple green salad adds freshness and balances the meal. Don’t forget a dollop of sour cream on top for added creaminess!

Pro Tips

  1. Adjust the Heat: If you prefer a milder chili, you can remove the seeds from the jalapeños before dicing them. This will reduce the heat significantly.
  2. Make it Creamier: For an even creamier texture, you can substitute half of the cream cheese with sour cream or Greek yogurt before serving.
  3. Flavor Boost: Adding a teaspoon of smoked paprika can enhance the depth of flavor in your chili, giving it a subtle smoky taste.
  4. Storage Tips: This chili stores well in the refrigerator for up to 4 days. You can also freeze it for up to 3 months for a quick meal later.

Variations

Substituting Proteins

You can change the protein in your creamy white chicken chili. If you want a different flavor, try turkey or shredded pork. For a lighter option, use cooked shrimp. Each protein adds a unique twist. Just make sure to cook the protein through before adding it to the chili. This keeps everything safe and tasty.

Vegetarian Options

If you prefer a meatless dish, there are great vegetarian options. Use cooked quinoa or lentils instead of chicken. They add protein and texture. You can also include more beans, like black beans or kidney beans. This keeps the chili filling and rich. Don’t forget to add extra veggies, like bell peppers or zucchini, for more flavor.

Different Spice Blends

You can play with spices to change the chili’s taste. If you like it spicy, add cayenne pepper or more jalapeños. For a milder version, use sweet paprika instead of chili powder. You can also mix in fresh herbs like oregano or thyme. Each blend gives a new flavor profile, so have fun experimenting!

Storage Info

How to Store Leftovers

To store your creamy white chicken chili, let it cool first. Transfer it to an airtight container. It can stay in the fridge for up to three days. Make sure to label the container with the date. This way, you won’t forget when you made it.

Freezing Instructions

You can freeze the chili for later. Use a freezer-safe container or bag. Leave some space in the container for the chili to expand. It will keep well for up to three months. Thaw it overnight in the fridge before reheating.

Reheating Tips

When you’re ready to enjoy it again, reheat the chili on the stovetop. Pour the chili into a pot over low heat. Stir it often to heat evenly. If it seems too thick, add a splash of chicken broth or water. You can also microwave it in a bowl. Heat it for one to two minutes, stirring halfway through. Enjoy your delicious chili!

FAQs

Can I use rotisserie chicken?

Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred it and add it to the pot. This makes your chili quick and easy. You can skip cooking chicken from scratch.

Is there a gluten-free version?

Yes, this chili can easily be gluten-free. Just make sure to use gluten-free chicken broth. Most canned beans are gluten-free, too. Always check labels for safety. This way, everyone can enjoy a warm bowl of chili.

How can I make it dairy-free?

To make it dairy-free, skip the cream cheese. Instead, use a dairy-free cream option. Coconut cream works well and adds a nice flavor. You can also use a nut-based cheese. This keeps your chili creamy without dairy.

This blog post covered all aspects of creating chili. You learned about the ingredients, preparation steps, and cooking process. We explored tips for flavor, variations, and storage. Remember, the right spices and garnishes can elevate your dish. Don’t be afraid to experiment with proteins or spice levels. Enjoy your chili journe

To make creamy white chicken chili, gather these simple ingredients: - 2 cups cooked chicken, shredded - 1 can (15 oz) white beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 onion, finely chopped - 2 cloves garlic, minced - 1-2 jalapeños, diced (adjust based on heat preference) - 4 cups chicken broth - 1 cup cream cheese, softened - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro, for garnish You can add a few garnishes for extra flavor and color. Here are some great options: - Sliced avocado - Shredded cheese - Sour cream - Extra lime wedges This creamy white chicken chili is not only tasty but also packed with nutrition. Here’s a rough breakdown per serving: - Calories: 350 - Protein: 25g - Carbohydrates: 30g - Dietary Fiber: 8g - Fat: 15g - Sodium: 600mg This chili offers a great balance of protein and fiber, making it a filling meal. {{ingredient_image_1}} Start by gathering your ingredients. You need: - 2 cups cooked chicken, shredded - 1 can (15 oz) white beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 onion, finely chopped - 2 cloves garlic, minced - 1-2 jalapeños, diced - 4 cups chicken broth - 1 cup cream cheese, softened - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro, for garnish Chop the onion and mince the garlic. Dice the jalapeños. Make sure the chicken is ready. In a large pot, heat the olive oil over medium heat. Add the chopped onion. Sauté until it turns soft, about 5 minutes. Next, stir in the minced garlic and diced jalapeños. Cook for 2 minutes more until you smell the garlic. Now, add the shredded chicken, white beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Mix well. Bring this to a simmer. Lower the heat to keep it warm. Add the cream cheese in chunks. Stir until it blends smoothly into the chili. Let it simmer for at least 20 minutes. Stir occasionally to keep it from sticking to the pot. When you are ready to serve, squeeze in the lime juice and adjust the seasonings. For the best flavor, use fresh ingredients. Fresh garlic and herbs really boost the taste. Adjust the amount of jalapeños based on your heat preference. Simmering helps the flavors come together. Don’t rush this step. You can also add a bit more cumin or chili powder to enhance the flavor. Finally, garnish with fresh cilantro for a pop of color and taste. It adds a nice touch. To make your creamy white chicken chili extra smooth, add more cream cheese. Use 1.5 cups instead of 1 cup. You can also mix in some sour cream for a tangy twist. If you want a lighter option, try Greek yogurt. Stir it in just before serving to keep it creamy. This will give your chili a rich texture that everyone will love. If you like your chili spicy, add more jalapeños. You can also add a pinch of cayenne pepper for extra heat. For a milder dish, use fewer jalapeños or remove the seeds. Taste as you go. You can always add more spice, but it’s hard to take it out once added. Balancing the flavors is key to a delicious chili. Creamy white chicken chili pairs well with many sides. Cornbread is a classic choice. It adds a sweet touch to your meal. You can also serve it with tortilla chips for a crunchy contrast. A simple green salad adds freshness and balances the meal. Don’t forget a dollop of sour cream on top for added creaminess! Pro Tips Adjust the Heat: If you prefer a milder chili, you can remove the seeds from the jalapeños before dicing them. This will reduce the heat significantly. Make it Creamier: For an even creamier texture, you can substitute half of the cream cheese with sour cream or Greek yogurt before serving. Flavor Boost: Adding a teaspoon of smoked paprika can enhance the depth of flavor in your chili, giving it a subtle smoky taste. Storage Tips: This chili stores well in the refrigerator for up to 4 days. You can also freeze it for up to 3 months for a quick meal later. {{image_2}} You can change the protein in your creamy white chicken chili. If you want a different flavor, try turkey or shredded pork. For a lighter option, use cooked shrimp. Each protein adds a unique twist. Just make sure to cook the protein through before adding it to the chili. This keeps everything safe and tasty. If you prefer a meatless dish, there are great vegetarian options. Use cooked quinoa or lentils instead of chicken. They add protein and texture. You can also include more beans, like black beans or kidney beans. This keeps the chili filling and rich. Don't forget to add extra veggies, like bell peppers or zucchini, for more flavor. You can play with spices to change the chili's taste. If you like it spicy, add cayenne pepper or more jalapeños. For a milder version, use sweet paprika instead of chili powder. You can also mix in fresh herbs like oregano or thyme. Each blend gives a new flavor profile, so have fun experimenting! To store your creamy white chicken chili, let it cool first. Transfer it to an airtight container. It can stay in the fridge for up to three days. Make sure to label the container with the date. This way, you won’t forget when you made it. You can freeze the chili for later. Use a freezer-safe container or bag. Leave some space in the container for the chili to expand. It will keep well for up to three months. Thaw it overnight in the fridge before reheating. When you’re ready to enjoy it again, reheat the chili on the stovetop. Pour the chili into a pot over low heat. Stir it often to heat evenly. If it seems too thick, add a splash of chicken broth or water. You can also microwave it in a bowl. Heat it for one to two minutes, stirring halfway through. Enjoy your delicious chili! Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred it and add it to the pot. This makes your chili quick and easy. You can skip cooking chicken from scratch. Yes, this chili can easily be gluten-free. Just make sure to use gluten-free chicken broth. Most canned beans are gluten-free, too. Always check labels for safety. This way, everyone can enjoy a warm bowl of chili. To make it dairy-free, skip the cream cheese. Instead, use a dairy-free cream option. Coconut cream works well and adds a nice flavor. You can also use a nut-based cheese. This keeps your chili creamy without dairy. This blog post covered all aspects of creating chili. You learned about the ingredients, preparation steps, and cooking process. We explored tips for flavor, variations, and storage. Remember, the right spices and garnishes can elevate your dish. Don't be afraid to experiment with proteins or spice levels. Enjoy your chili journey!

Creamy White Chicken Chili

A delicious and creamy chili made with shredded chicken, white beans, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 to 2 jalapeños, diced
  • 4 cups chicken broth
  • 1 cup cream cheese, softened
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 medium lime, juiced
  • for garnish fresh cilantro

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes until fragrant.
  • Add the shredded chicken, white beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Stir well to combine, and bring the mixture to a simmer.
  • Reduce the heat to low, and add the cream cheese, stirring until smoothly incorporated into the chili.
  • Allow the chili to simmer for at least 20 minutes, letting the flavors meld together. Stir occasionally to prevent sticking.
  • Just before serving, stir in the lime juice and adjust seasonings as needed.
  • Serve hot, garnished with chopped fresh cilantro.

Notes

Adjust the number of jalapeños based on your heat preference.
Keyword chicken, chili, creamy, white beans

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