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Creamy Garlic White Chicken Chili Delightful Dinner

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To make creamy garlic white chicken chili, gather these key items: - 2 cups cooked chicken, shredded - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 1 medium onion, diced - 4 cloves garlic, minced - 1 can (4 oz) diced green chilies - 4 cups chicken broth - 1 cup heavy cream - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon olive oil These ingredients come together to create a rich and warming dish. For extra flavor and fun, consider these garnishes: - Fresh cilantro, chopped - Lime wedges Cilantro adds a fresh taste, while lime gives a zesty kick. This creamy garlic white chicken chili serves about four. Each serving provides: - Calories: 420 - Protein: 30g - Carbohydrates: 35g - Fat: 20g This meal is hearty, filling, and packed with flavor. You can enjoy it guilt-free! {{ingredient_image_1}} First, gather your ingredients. You will need: - 2 cups cooked chicken, shredded - 1 can (15 oz) white beans, drained and rinsed - 1 medium onion, diced - 4 cloves garlic, minced - 1 can (4 oz) diced green chilies - 4 cups chicken broth - 1 cup heavy cream - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro, chopped, for garnish - Lime wedges, for serving Next, dice the onion and mince the garlic. Rinse the white beans if you haven't done so. Shred your cooked chicken if it’s not already. In a large pot, heat the olive oil over medium heat. Add the diced onion. Cook for about 5 minutes until it looks clear. Then, stir in the minced garlic. Cook this for about 1 minute until it smells good. Now, add the shredded chicken, white beans, and diced green chilies. Sprinkle in the ground cumin, smoked paprika, and oregano. Mix everything well so the flavors blend. Pour in the chicken broth and bring the mix to a gentle boil. Once boiling, lower the heat and let it simmer for 15 minutes. This step helps the flavors mix nicely. After 15 minutes, stir in the heavy cream. Season with salt and pepper to taste. Let it simmer for another 5 minutes. This makes the chili creamy and rich. Serve your creamy garlic white chicken chili hot. Top it with fresh chopped cilantro for a pop of color. Squeeze some lime juice over it for a nice tang. This chili pairs well with crusty bread or tortilla chips on the side. Enjoy your delightful dinner! To make your chili super creamy, use heavy cream. It gives a rich texture that mixes well with the broth. If you want a lighter option, try half-and-half. Just remember, add it at the end of cooking. This helps it keep its smoothness. Stir it in gently for best results. To boost the flavor, always start with fresh garlic and onions. Sauté them until soft. This releases their flavors and makes your chili taste amazing. Adding lime juice brightens the dish. Sprinkle fresh cilantro on top for a fresh touch. More spices, like chili powder, can also enhance the heat. A common mistake is adding cream too early. Don’t do this! It can curdle if you cook it too long. Also, avoid skipping the simmering step. This is key for letting the flavors mix well. Lastly, taste your chili before serving. Adjust the salt and pepper to fit your taste. Pro Tips Use Rotisserie Chicken: For a quick and convenient option, use store-bought rotisserie chicken to save time on cooking and shredding the chicken. Adjust Spice Levels: If you prefer a spicier chili, consider adding jalapeños or a dash of cayenne pepper to the pot for an extra kick. Thicker Chili: For a creamier and thicker consistency, you can blend a portion of the white beans with some of the chicken broth before adding it to the pot. Garnish for Flavor: Don't skip the lime wedges and cilantro garnish; they add freshness and enhance the overall flavor of the chili. {{image_2}} You can make a vegetarian version of this creamy garlic white chicken chili. Replace the chicken with extra white beans or diced tofu. Use vegetable broth instead of chicken broth. This keeps the chili hearty and filling. Add more veggies like zucchini, corn, or bell peppers for extra flavor and texture. If you love heat, make a spicy version of this chili. Add more diced green chilies or some chopped jalapeños. You can also stir in a teaspoon of cayenne pepper or chili powder for a kick. Adjust the spice level to fit your taste. This will give your chili a warm and exciting flavor. For a low-fat version, you can swap the heavy cream for reduced-fat sour cream or Greek yogurt. This will cut down on calories while keeping the dish creamy. Use skinless chicken to reduce fat content. Choose low-sodium chicken broth to make it healthier. These tweaks make the chili lighter but still tasty. After cooking, let your creamy garlic white chicken chili cool down to room temperature. This helps keep it fresh. Once cooled, transfer it to an airtight container. Store it in the fridge for up to three days. Before serving, give it a good stir. The flavors may settle. If you want to keep this dish longer, freezing is a great option. Use a freezer-safe container or bag. Make sure to leave some space for expansion. The chili can be frozen for up to three months. Label the container with the date. This will help you keep track of it. When you're ready to enjoy it again, you can reheat the chili in a few ways. The easiest way is on the stove. Pour it into a pot and heat over low to medium heat. Stir it often to prevent burning. You can also use a microwave. Place it in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. Make sure it is hot all the way through before serving. Yes, you can use fresh beans. However, you must cook them first. Make sure to soak them overnight and boil them until soft. This helps them blend well in the chili. If you want a lighter option, use half-and-half or coconut milk. These will give you a nice creamy texture without the extra fat. You can also use Greek yogurt for a tangy twist. To spice things up, add more diced green chilies or some jalapeños. You can also sprinkle in cayenne pepper or red pepper flakes. Start small and taste as you go for the right heat level. Yes, you can double this recipe easily. Just make sure to use a larger pot. You might need to adjust the cooking time slightly to ensure everything heats through well. This article covered all key details for making a great chili. We discussed essential ingredients, the cooking process, and ways to enhance flavor. I shared tips for perfect creaminess and common mistakes to avoid. You also learned about fun variations and how to store leftovers properly. Now, you can confidently prepare a delicious chili that suits your taste. Enjoy the process and make it your own!

WANT TO SAVE THIS RECIPE?

Looking for a warm, creamy dish to brighten your dinner table? You’ve found it! My Creamy Garlic White Chicken Chili packs flavor, comfort, and nutrition into every scoop. With simple ingredients and easy steps, you’ll impress your family or friends. Plus, there are tasty variations to suit any palate. Dive in to discover how to make this delightful chili and turn any meal into a cozy feast!

Why I Love This Recipe

  1. Comforting Flavor: This creamy garlic white chicken chili is the perfect blend of spices and creaminess that warms you from the inside out.
  2. Quick and Easy: With a total time of just 30 minutes, this recipe is perfect for busy weeknights when you want something delicious without the fuss.
  3. Healthy Ingredients: Packed with shredded chicken and white beans, this chili is not only comforting but also nutritious and filling.
  4. Customizable: You can easily adjust the spices or add your favorite toppings like avocado or cheese, making it a versatile dish for everyone.

Ingredients

List of Main Ingredients

To make creamy garlic white chicken chili, gather these key items:

  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 tablespoon olive oil

These ingredients come together to create a rich and warming dish.

Optional Garnishes

For extra flavor and fun, consider these garnishes:

  • Fresh cilantro, chopped
  • Lime wedges

Cilantro adds a fresh taste, while lime gives a zesty kick.

Nutritional Information

This creamy garlic white chicken chili serves about four. Each serving provides:

  • Calories: 420
  • Protein: 30g
  • Carbohydrates: 35g
  • Fat: 20g

This meal is hearty, filling, and packed with flavor. You can enjoy it guilt-free!

Step-by-Step Instructions

Preparation Steps

First, gather your ingredients. You will need:

  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Next, dice the onion and mince the garlic. Rinse the white beans if you haven’t done so. Shred your cooked chicken if it’s not already.

Cooking Process

In a large pot, heat the olive oil over medium heat. Add the diced onion. Cook for about 5 minutes until it looks clear. Then, stir in the minced garlic. Cook this for about 1 minute until it smells good.

Now, add the shredded chicken, white beans, and diced green chilies. Sprinkle in the ground cumin, smoked paprika, and oregano. Mix everything well so the flavors blend.

Pour in the chicken broth and bring the mix to a gentle boil. Once boiling, lower the heat and let it simmer for 15 minutes. This step helps the flavors mix nicely.

After 15 minutes, stir in the heavy cream. Season with salt and pepper to taste. Let it simmer for another 5 minutes. This makes the chili creamy and rich.

Serving Suggestions

Serve your creamy garlic white chicken chili hot. Top it with fresh chopped cilantro for a pop of color. Squeeze some lime juice over it for a nice tang. This chili pairs well with crusty bread or tortilla chips on the side. Enjoy your delightful dinner!

Tips & Tricks

How to Perfect the Creaminess

To make your chili super creamy, use heavy cream. It gives a rich texture that mixes well with the broth. If you want a lighter option, try half-and-half. Just remember, add it at the end of cooking. This helps it keep its smoothness. Stir it in gently for best results.

Best Practices for Flavor Enhancement

To boost the flavor, always start with fresh garlic and onions. Sauté them until soft. This releases their flavors and makes your chili taste amazing. Adding lime juice brightens the dish. Sprinkle fresh cilantro on top for a fresh touch. More spices, like chili powder, can also enhance the heat.

Common Mistakes to Avoid

A common mistake is adding cream too early. Don’t do this! It can curdle if you cook it too long. Also, avoid skipping the simmering step. This is key for letting the flavors mix well. Lastly, taste your chili before serving. Adjust the salt and pepper to fit your taste.

Pro Tips

  1. Use Rotisserie Chicken: For a quick and convenient option, use store-bought rotisserie chicken to save time on cooking and shredding the chicken.
  2. Adjust Spice Levels: If you prefer a spicier chili, consider adding jalapeños or a dash of cayenne pepper to the pot for an extra kick.
  3. Thicker Chili: For a creamier and thicker consistency, you can blend a portion of the white beans with some of the chicken broth before adding it to the pot.
  4. Garnish for Flavor: Don’t skip the lime wedges and cilantro garnish; they add freshness and enhance the overall flavor of the chili.

Variations

Vegetarian Alternative

You can make a vegetarian version of this creamy garlic white chicken chili. Replace the chicken with extra white beans or diced tofu. Use vegetable broth instead of chicken broth. This keeps the chili hearty and filling. Add more veggies like zucchini, corn, or bell peppers for extra flavor and texture.

Spicy Version

If you love heat, make a spicy version of this chili. Add more diced green chilies or some chopped jalapeños. You can also stir in a teaspoon of cayenne pepper or chili powder for a kick. Adjust the spice level to fit your taste. This will give your chili a warm and exciting flavor.

Low-Fat Adjustments

For a low-fat version, you can swap the heavy cream for reduced-fat sour cream or Greek yogurt. This will cut down on calories while keeping the dish creamy. Use skinless chicken to reduce fat content. Choose low-sodium chicken broth to make it healthier. These tweaks make the chili lighter but still tasty.

Storage Info

Refrigeration Tips

After cooking, let your creamy garlic white chicken chili cool down to room temperature. This helps keep it fresh. Once cooled, transfer it to an airtight container. Store it in the fridge for up to three days. Before serving, give it a good stir. The flavors may settle.

Freezing Instructions

If you want to keep this dish longer, freezing is a great option. Use a freezer-safe container or bag. Make sure to leave some space for expansion. The chili can be frozen for up to three months. Label the container with the date. This will help you keep track of it.

Reheating Methods

When you’re ready to enjoy it again, you can reheat the chili in a few ways. The easiest way is on the stove. Pour it into a pot and heat over low to medium heat. Stir it often to prevent burning. You can also use a microwave. Place it in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. Make sure it is hot all the way through before serving.

FAQs

Can I use fresh beans instead of canned?

Yes, you can use fresh beans. However, you must cook them first. Make sure to soak them overnight and boil them until soft. This helps them blend well in the chili.

What can I substitute for heavy cream?

If you want a lighter option, use half-and-half or coconut milk. These will give you a nice creamy texture without the extra fat. You can also use Greek yogurt for a tangy twist.

How to make this chili spicier?

To spice things up, add more diced green chilies or some jalapeños. You can also sprinkle in cayenne pepper or red pepper flakes. Start small and taste as you go for the right heat level.

Can this recipe be doubled?

Yes, you can double this recipe easily. Just make sure to use a larger pot. You might need to adjust the cooking time slightly to ensure everything heats through well.

This article covered all key details for making a great chili. We discussed essential ingredients, the cooking process, and ways to enhance flavor. I shared tips for perfect creaminess and common mistakes to avoid. You also learned about fun variations and how to store leftovers properly.

Now, you can confidently prepare a delicious chili that suits your taste. Enjoy the process and make it your ow

To make creamy garlic white chicken chili, gather these key items: - 2 cups cooked chicken, shredded - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 1 medium onion, diced - 4 cloves garlic, minced - 1 can (4 oz) diced green chilies - 4 cups chicken broth - 1 cup heavy cream - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon olive oil These ingredients come together to create a rich and warming dish. For extra flavor and fun, consider these garnishes: - Fresh cilantro, chopped - Lime wedges Cilantro adds a fresh taste, while lime gives a zesty kick. This creamy garlic white chicken chili serves about four. Each serving provides: - Calories: 420 - Protein: 30g - Carbohydrates: 35g - Fat: 20g This meal is hearty, filling, and packed with flavor. You can enjoy it guilt-free! {{ingredient_image_1}} First, gather your ingredients. You will need: - 2 cups cooked chicken, shredded - 1 can (15 oz) white beans, drained and rinsed - 1 medium onion, diced - 4 cloves garlic, minced - 1 can (4 oz) diced green chilies - 4 cups chicken broth - 1 cup heavy cream - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro, chopped, for garnish - Lime wedges, for serving Next, dice the onion and mince the garlic. Rinse the white beans if you haven't done so. Shred your cooked chicken if it’s not already. In a large pot, heat the olive oil over medium heat. Add the diced onion. Cook for about 5 minutes until it looks clear. Then, stir in the minced garlic. Cook this for about 1 minute until it smells good. Now, add the shredded chicken, white beans, and diced green chilies. Sprinkle in the ground cumin, smoked paprika, and oregano. Mix everything well so the flavors blend. Pour in the chicken broth and bring the mix to a gentle boil. Once boiling, lower the heat and let it simmer for 15 minutes. This step helps the flavors mix nicely. After 15 minutes, stir in the heavy cream. Season with salt and pepper to taste. Let it simmer for another 5 minutes. This makes the chili creamy and rich. Serve your creamy garlic white chicken chili hot. Top it with fresh chopped cilantro for a pop of color. Squeeze some lime juice over it for a nice tang. This chili pairs well with crusty bread or tortilla chips on the side. Enjoy your delightful dinner! To make your chili super creamy, use heavy cream. It gives a rich texture that mixes well with the broth. If you want a lighter option, try half-and-half. Just remember, add it at the end of cooking. This helps it keep its smoothness. Stir it in gently for best results. To boost the flavor, always start with fresh garlic and onions. Sauté them until soft. This releases their flavors and makes your chili taste amazing. Adding lime juice brightens the dish. Sprinkle fresh cilantro on top for a fresh touch. More spices, like chili powder, can also enhance the heat. A common mistake is adding cream too early. Don’t do this! It can curdle if you cook it too long. Also, avoid skipping the simmering step. This is key for letting the flavors mix well. Lastly, taste your chili before serving. Adjust the salt and pepper to fit your taste. Pro Tips Use Rotisserie Chicken: For a quick and convenient option, use store-bought rotisserie chicken to save time on cooking and shredding the chicken. Adjust Spice Levels: If you prefer a spicier chili, consider adding jalapeños or a dash of cayenne pepper to the pot for an extra kick. Thicker Chili: For a creamier and thicker consistency, you can blend a portion of the white beans with some of the chicken broth before adding it to the pot. Garnish for Flavor: Don't skip the lime wedges and cilantro garnish; they add freshness and enhance the overall flavor of the chili. {{image_2}} You can make a vegetarian version of this creamy garlic white chicken chili. Replace the chicken with extra white beans or diced tofu. Use vegetable broth instead of chicken broth. This keeps the chili hearty and filling. Add more veggies like zucchini, corn, or bell peppers for extra flavor and texture. If you love heat, make a spicy version of this chili. Add more diced green chilies or some chopped jalapeños. You can also stir in a teaspoon of cayenne pepper or chili powder for a kick. Adjust the spice level to fit your taste. This will give your chili a warm and exciting flavor. For a low-fat version, you can swap the heavy cream for reduced-fat sour cream or Greek yogurt. This will cut down on calories while keeping the dish creamy. Use skinless chicken to reduce fat content. Choose low-sodium chicken broth to make it healthier. These tweaks make the chili lighter but still tasty. After cooking, let your creamy garlic white chicken chili cool down to room temperature. This helps keep it fresh. Once cooled, transfer it to an airtight container. Store it in the fridge for up to three days. Before serving, give it a good stir. The flavors may settle. If you want to keep this dish longer, freezing is a great option. Use a freezer-safe container or bag. Make sure to leave some space for expansion. The chili can be frozen for up to three months. Label the container with the date. This will help you keep track of it. When you're ready to enjoy it again, you can reheat the chili in a few ways. The easiest way is on the stove. Pour it into a pot and heat over low to medium heat. Stir it often to prevent burning. You can also use a microwave. Place it in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. Make sure it is hot all the way through before serving. Yes, you can use fresh beans. However, you must cook them first. Make sure to soak them overnight and boil them until soft. This helps them blend well in the chili. If you want a lighter option, use half-and-half or coconut milk. These will give you a nice creamy texture without the extra fat. You can also use Greek yogurt for a tangy twist. To spice things up, add more diced green chilies or some jalapeños. You can also sprinkle in cayenne pepper or red pepper flakes. Start small and taste as you go for the right heat level. Yes, you can double this recipe easily. Just make sure to use a larger pot. You might need to adjust the cooking time slightly to ensure everything heats through well. This article covered all key details for making a great chili. We discussed essential ingredients, the cooking process, and ways to enhance flavor. I shared tips for perfect creaminess and common mistakes to avoid. You also learned about fun variations and how to store leftovers properly. Now, you can confidently prepare a delicious chili that suits your taste. Enjoy the process and make it your own!

Creamy Garlic White Chicken Chili

A rich and creamy chili featuring shredded chicken, white beans, and a blend of spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • In a large pot over medium heat, heat the olive oil. Add the diced onion and sauté for about 5 minutes, until translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the shredded chicken, white beans, diced green chilies, ground cumin, smoked paprika, and dried oregano to the pot. Mix well to combine.
  • Pour in the chicken broth and bring the mixture to a gentle boil.
  • Lower the heat and simmer for 15 minutes to allow the flavors to meld.
  • Stir in the heavy cream and season with salt and pepper to taste. Allow to simmer for another 5 minutes.
  • Serve hot, garnished with chopped cilantro and lime wedges on the side for an extra zing.

Notes

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

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