Ready in: 50 minutes · Serves: 6 · Technique: Stovetop · Storage: Refrigerate for up to 3 days.
Quick Answer
This White Chicken Chili is a creamy, hearty dish that's perfect for warming up on chilly days.
As the crisp New York City air signals the arrival of comfort food season, I'm always on the lookout for recipes that warm the soul. With Thanksgiving and Christmas just around the corner, I find myself drawn to this delightful White Chicken Chili. Its creamy, hearty flavor is perfect for gathering friends and family around the table, especially when the days grow shorter and colder.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Satisfies your cravings for comfort food, perfect for chilly days.
- Quick to prepare, making it ideal for weeknight dinners or festive gatherings.
- Rich in flavor with a creamy texture that everyone will enjoy.
- Adaptable for dietary preferences-easily swap ingredients to suit your taste.
- Perfect for leftovers, as the flavors develop even more with time!
Ingredients
To make this sumptuous White Chicken Chili, you will need:
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 can (4 oz) diced green chilies
- 3 cups cooked, shredded chicken (rotisserie chicken works beautifully)
- 2 cups chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup frozen corn
- 1 cup heavy cream
- Salt and freshly ground pepper, to taste
- Fresh cilantro, for garnish
- Crumbled feta or shredded Monterey Jack cheese, for serving (optional)
How to Make White Chicken Chili (Step-by-Step)
This creamy and hearty White Chicken Chili is easy to make and perfect for warming up your evenings.
Step 1: Sauté the Aromatics
In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Once shimmering, add the diced onion. Cook it for about 5 minutes, or until it becomes translucent and aromatic. Next, stir in the minced garlic, cumin, chili powder, and smoked paprika, letting the spices awaken and fill your kitchen with their warm fragrance for another minute.
Step 2: Add the Chicken and Broth
Toss in the cooked, shredded chicken along with the diced green chilies. Pour in the chicken broth, stirring to combine. I love to use a quality low-sodium broth here; it allows the flavors of the spices and chicken to truly shine. Bring the mixture to a gentle simmer.
Step 3: Incorporate the Beans and Corn
Next, fold in the cannellini beans and frozen corn, allowing everything to cook together for about 10 minutes. The chili will thicken up nicely during this time, creating a delightful texture that's rich but still comforting.
Step 4: Finish with Cream
Reduce the heat to low and stir in the heavy cream. This is where the magic happens-watch as the chili transforms to a creamy, luscious consistency. Be sure to season with salt and freshly cracked pepper to taste.
Step 5: Garnish and Serve
Remove the pot from heat and garnish your chili with fresh cilantro. If you're like me and can't resist a bit of extra flavor, I recommend serving with crumbled feta or shredded Monterey Jack cheese on top for a melty finish.
Common Mistakes to Avoid
- Using dry chicken: Ensure your chicken is moist and tender; rotisserie chicken is a fantastic shortcut.
- Not tasting first: Always taste as you go! Adjust the seasoning based on your personal preferences.
- Rushing the sauté: Letting the onion and garlic brown properly enhances the flavor, so take your time on this step.
Tips and Tricks for Success
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- To enhance flavors, consider freezing the chili for up to three months; let it cool completely before transferring it to freezer-safe containers.
- Taste the chili before serving to make any last-minute seasoning adjustments.
- When adding heavy cream, do so on low heat to prevent curdling.
- Garnish generously with fresh herbs and cheese for added flavor and presentation.
Variations
- Substitute cannellini beans with black beans or pinto beans.
- Add jalapeños for a spicier kick.
- Use half-and-half instead of heavy cream for a lighter version.
- Incorporate different vegetables like bell peppers or zucchini.
- Experiment with different types of cheese, such as pepper jack for extra flavor.
How to Serve
- Top with fresh cilantro for a burst of color and flavor.
- Drizzle with lime juice for a tangy finish.
- Serve with crumbled feta or shredded Monterey Jack cheese for richness.
- Accompany with tortilla chips or warm bread for dipping.
- Pair with a simple green salad for a complete meal.
Make Ahead and Storage
- Make Ahead: Prepare the chili up to a day in advance and store in the refrigerator.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Reheating: Reheat on the stovetop over medium heat until warmed through.
- Freezing: Freeze the chili for up to three months. Let it cool completely before transferring to freezer-safe containers.
Recipe Notes / What I Learned
While whipping up this White Chicken Chili, I discovered just how forgiving and adaptable this recipe is; you can easily swap in your favorite beans or even add a kick of jalapeños for extra heat. It's a perfect dish to trial and tweak for your own holiday gatherings!
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 30g carbs · 15g fat
Recipe by:
Creamy White Chicken Chili
Ingredients
Equipment
Method
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Once shimmering, add the diced onion. Cook it for about 5 minutes, or until it becomes translucent and aromatic. Next, stir in the minced garlic, cumin, chili powder, and smoked paprika, letting the spices awaken and fill your kitchen with their warm fragrance for another minute.
- Toss in the cooked, shredded chicken along with the diced green chilies. Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Fold in the cannellini beans and frozen corn, allowing everything to cook together for about 10 minutes. The chili will thicken up nicely during this time.
- Reduce the heat to low and stir in the heavy cream. Season with salt and freshly cracked pepper to taste.
- Remove the pot from heat and garnish your chili with fresh cilantro. Serve with crumbled feta or shredded Monterey Jack cheese on top.
Notes
FAQs
1. Can I use any type of chicken for this White Chicken Chili?
Yes, you can use any cooked chicken, but rotisserie chicken is recommended for its flavor and tenderness.
2. Is it possible to make this chili ahead of time?
Absolutely! This chili tastes even better the next day, so feel free to make it in advance.
3. Can I substitute the heavy cream for a lighter option?
Yes, you can replace heavy cream with half-and-half or a dairy-free alternative if you prefer a lighter version.
4. How can I add more spice to the chili?
For a spicier chili, you can add diced jalapeños or extra chili powder to taste.
5. What toppings work best with White Chicken Chili?
Some great toppings include fresh cilantro, crumbled feta, shredded Monterey Jack cheese, and avocado slices.
