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- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes - 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cans (15 oz each) white beans (cannellini or great northern), thoroughly drained and rinsed - 2 cups low-sodium chicken broth - 1 cup sour cream, at room temperature - 1 cup Monterey Jack cheese, freshly shredded - 1 can (4 oz) diced green chilies, well-drained - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon mild chili powder - Sea salt and freshly cracked black pepper, to taste - Fresh cilantro, chopped (for garnish) - Lime wedges, for serving The main ingredients in this creamy white chicken chili are simple yet flavorful. The chicken brings protein, while the white beans add creaminess. The broth makes it hearty, and the spices give it a kick. - For beans, you can use black beans or pinto beans. - Instead of chicken, try turkey or tofu for a different protein. - For a dairy-free option, substitute sour cream with coconut cream. These substitutes will still keep your chili tasty and satisfying. Feel free to mix and match based on what you have at home. - A spacious pot or Dutch oven - A sharp knife for cutting - A cutting board for prep - A wooden spoon for stirring - Measuring cups and spoons Having the right tools makes cooking easier. A Dutch oven heats evenly and holds flavors well. A good knife saves time when chopping. Make sure to gather everything before you start. 1. Cooking the aromatics: Start by heating olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes. The onion should turn soft and fragrant. Next, add minced garlic and cook for 1 more minute. Stir often to keep the garlic from burning. 2. Browning the chicken: Now, add the cubed chicken to the pot. Cook it for about 5 to 7 minutes. Stir the chicken to brown all sides. You want it golden for the best flavor. 1. Adding beans and seasonings: Once the chicken is browned, it’s time to add the white beans, chicken broth, and diced green chilies. Sprinkle in the ground cumin, smoked paprika, and chili powder. Season with sea salt and black pepper. Bring this mixture to a rolling boil. 2. Creating the creamy texture: After boiling, lower the heat and cover the pot. Let it simmer for about 20 minutes. This helps the chicken cook through and the flavors blend. When done, remove it from heat, and let it cool for a few minutes. Stir in sour cream and shredded Monterey Jack cheese. Mix until it’s smooth and creamy. 1. Simmering and melding flavors: Put the pot back on low heat. Warm it gently for another 5 minutes. Avoid boiling again; you want a nice, even heat. 2. Adjusting seasoning before serving: Taste your chili at this point. If it needs more flavor, add extra salt or pepper. This final touch makes all the difference. Now you're ready to enjoy this creamy white chicken chili! For more details, check the Full Recipe. - Overcooking chicken: This can make it tough. Cook it just until no pink remains. - Not seasoning properly: A dish needs salt and spices. Taste as you go. - Recommended herbs or spices: I love adding fresh cilantro and lime juice. They brighten the dish. - Using homemade chicken broth: This adds depth. Store-bought works too, but homemade is richer. - Best side dishes to pair: Cornbread and tortilla chips are perfect. They add crunch and balance. - Presentation ideas for serving: Use rustic bowls. Top with extra cheese and cilantro for a pop of color. For the full recipe of Creamy White Chicken Chili, check out the complete instructions. Enjoy the process and get creative! {{image_4}} You can easily change the protein in creamy white chicken chili. If you want a leaner option, try turkey. Ground turkey works well and cooks quickly. For a plant-based choice, use chickpeas or tofu. Both options add protein and texture. They fit right into the creamy broth and keep the dish hearty. Adjusting the spice level is simple. If you prefer mild flavors, skip the chili powder or use less. For a medium kick, add a small amount of diced jalapeños. If you love heat, use more chili powder or add fresh chopped serrano peppers. You can also sprinkle some cayenne pepper on top for an extra boost. Making creamy white chicken chili fit special diets is easy. To make it gluten-free, ensure your broth has no gluten. For a vegan option, swap chicken for plant-based protein and use coconut cream instead of sour cream. You can also choose nutritional yeast for a cheesy flavor without dairy. These swaps let everyone enjoy this dish! For the full recipe, check out the complete instructions above. To keep your creamy white chicken chili fresh, store it in an airtight container. Let it cool to room temperature before sealing. Place it in the fridge if you plan to eat it within three days. For best taste, consume it within this time frame. You can freeze creamy white chicken chili if you need to save it for later. Pour the cooled chili into a freezer-safe container. Leave some space at the top for expansion. Seal it tightly and label with the date. It will last up to three months in the freezer. To thaw, place it in the fridge overnight. For quicker results, use the microwave on low power. When reheating, use the stove for best results. Pour the chili into a pot over medium heat. Stir often to prevent it from sticking. If it seems too thick, add a splash of chicken broth or water. You can also reheat it in the microwave. Use a microwave-safe bowl and heat in short intervals, stirring in between. This keeps the chili creamy and delicious. For the full recipe, check the earlier section. Creamy white chicken chili can last for about three to four days in the fridge. To store it, let the chili cool down. Then, transfer it to an airtight container. This helps keep it fresh and tasty. When you reheat it, make sure it’s heated all the way through. Stir it well to mix the flavors. Yes, you can easily make creamy white chicken chili in a slow cooker! Here’s how: 1. Start by adding the chicken, onion, garlic, beans, green chilies, and broth to the slow cooker. 2. Sprinkle in your spices: cumin, smoked paprika, and chili powder. 3. Cook on low for about six to seven hours or on high for three to four hours. 4. About 30 minutes before serving, stir in the sour cream and cheese. 5. This will make it creamy and delicious. You can serve creamy white chicken chili with many tasty sides. Here are some ideas: - Warm tortilla chips are great for dipping. - Fresh cornbread adds a nice touch. - A simple green salad balances the meal. - You can also try rice for a filling option. These sides will complement your chili and make a complete meal. In this post, we explored creamy white chicken chili. We discussed key ingredients, useful substitutes, and essential kitchen tools needed. I shared step-by-step instructions to make it easy. I also covered tips to avoid common mistakes and ways to enhance flavors. Plus, we looked at variations to fit different diets and tastes. Finally, I included storage tips to keep your chili fresh longer. Enjoy making this dish and impress your family with its rich taste!

Creamy White Chicken Chili

Warm up with this Creamy White Chicken Chili Delight that’s sure to satisfy! This easy recipe combines tender chicken, hearty white beans, and zesty green chilies for a flavor-packed meal that the whole family will love. Creamy and comforting, it’s perfect for chilly nights. Discover how to make this delicious dish and impress your guests. Click through for full instructions and tips to elevate your serving experience!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

1 tablespoon extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

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

2 cups low-sodium chicken broth

1 cup sour cream, at room temperature

1 cup Monterey Jack cheese, freshly shredded

1 can (4 oz) diced green chilies, well-drained

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon mild chili powder

Sea salt and freshly cracked black pepper, to taste

Fresh cilantro, chopped (for garnish)

Lime wedges, for serving

Instructions
 

In a spacious pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for approximately 5 minutes, or until the onion becomes translucent and fragrant.

    Incorporate the minced garlic into the pot and continue to cook for another minute, stirring frequently to prevent the garlic from burning.

      Add the cubed chicken breasts into the pot. Cook, stirring occasionally, until all sides are golden brown, about 5-7 minutes in total.

        Incorporate the drained white beans, chicken broth, diced green chilies, ground cumin, smoked paprika, and chili powder. Season generously with sea salt and freshly cracked black pepper to your liking. Bring the mixture to a rolling boil.

          Once boiling, lower the heat to a gentle simmer and cover the pot. Allow it to simmer for around 20 minutes, ensuring the chicken is cooked through and the flavors meld perfectly.

            After simmering, remove the pot from heat and let it cool for a few minutes. Once slightly cooled, stir in the room temperature sour cream and shredded Monterey Jack cheese until the mixture is smooth and creamy.

              Return the pot to low heat and gently warm for an additional 5 minutes, being careful not to bring it back to a boil.

                Taste your chili and adjust the seasoning if needed, adding more salt or pepper to enhance the flavor.

                  Serve the chili hot, beautifully garnished with fresh cilantro and accompanied by lime wedges for a tangy touch.

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 6

                      Presentation Tips: Consider serving in rustic bowls topped with a sprinkle of additional cheese and cilantro for a lovely visual presentation. Pair with crispy tortilla chips or warm corn bread for a delightful finish!