Creamy White Chicken Chili
As happens with recipes that have been posted as long as this one has, I have additional notes that may help make the recipe even more delicious. Over the years, Ive often subbed out the green chiles completely for a jar 12 ounces of green salsa salsa verde or tomatillo salsa. Yum, super yum. Also, I hardly ever use the whipping cream anymore. I either add extra sour cream OR use milk OR if I want a thicker chili, I blend 1/2 cup milk with 1 tablespoon flour and use that. There are SO many comments about variations youve used as well. Finally, this chili is really delicious with already cooked chicken like a rotisserie chicken or leftover chicken. Simply stir in cooked chicken at the end and heat through.
As happens with recipes that have been posted as long as this one has, I have additional notes that may help make the recipe even more delicious. Over the years, Ive often subbed out the green chiles completely for a jar 12 ounces of green salsa salsa verde or tomatillo salsa. Yum, super yum. Also, I hardly ever use the whipping cream anymore. I either add extra sour cream OR use milk OR if I want a thicker chili, I blend 1/2 cup milk with 1 tablespoon flour and use that. There are SO many comments about variations youve used as well. Finally, this chili is really delicious with already cooked chicken like a rotisserie chicken or leftover chicken. Simply stir in cooked chicken at the end and heat through.
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1 tablespoon oil
- 1/4 teaspoon cayenne pepper
- 1 medium onion chopped (about 1/2 cup)
- 1 pound boneless, skinless chicken breasts, cut into 1/2-
- 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic finely minced
- 2 cans (15 1/2 ounces each) great northern beans rinsed and drained
- 1 can (14 1/2 ounces) chicken broth (about 1 3/4â cups)
- 2 cans (4 ounces each) chopped green chiles (see note ab
- 1/2 cup whipping cream (see note above)
- fresh cilantro for garnish (optional)
- shredded cheese tortilla chips, other toppings (optional)
- Carbohydrate 1.59288692287208 g
- Cholesterol 11.2125000094785 mg
- Fat 12.5611041984991 g
- Fiber 0.154035116716615 g
- Protein 0.945556907736481 g
- Saturated Fat 3.32613694562564 g
- Serving Size 1 1 serving (114g)
- Sodium 12.465641462916 mg
- Sugar 1.43885180615546 g
- Trans Fat 0.626663645039061 g
- Calories 121 calories
Step-by-step
- Stovetop Directions:
- In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it's ok if the chicken isn't cooked all the way; it will cook more in the next step).
- Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.
- Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from the heat; stir in the sour cream and cream.
- Garnish with fresh cilantro, if desired. Serve immediately with other toppings of choice, if desired.
- Slow Cooker Directions:
- In a 5- or 6-quart slow cooker, place 1 pound boneless, skinless chicken breasts whole (without cutting into pieces).
- Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet!
- Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours.
- Remove the chicken to a cutting board and shred in bite-size pieces (or use a couple forks and shred right in the slow cooker). Add the shredded chicken back into the slow cooker.
- In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the chili cook warm through on low temperature. Serve.
Creamy White Chicken Chili: A Weeknight Wonder
This Creamy White Chicken Chili recipe isn't just a dish; it's a warm hug in a bowl. Perfect for chilly evenings or a cozy weekend lunch, it's the kind of recipe that becomes a staple in your kitchen repertoire. The beauty of this chili lies in its versatility. You can easily adapt it to your preferences and what you have on hand. Over the years, I've experimented with different variations, and I'm excited to share my tips and tricks with you. This isn't your grandma's chicken chili (unless your grandma is incredibly adventurous!), but it's the kind of comfort food that will leave you feeling satisfied and wanting more.
One of my favorite tweaks is substituting the canned green chilies with a jar of vibrant green salsa. The salsa adds a fresh, zesty kick that elevates the flavor profile. It's a simple swap, but it makes a world of difference. Another personal modification is to skip the whipping cream altogether. Sometimes, I add extra sour cream for a tangier taste, while other times I opt for a splash of milk to lighten things up. For a thicker, more substantial chili, I create a roux by whisking together a tablespoon of flour with half a cup of milk before adding it to the pot. The possibilities are endless!
This recipe is incredibly forgiving, making it ideal for busy weeknights. Feel free to use leftover cooked chicken – rotisserie chicken works wonderfully – simply stir it in at the end. The slow cooker version is a lifesaver for those days when you have limited time. Just throw everything in the slow cooker in the morning, and by evening, you'll have a delicious, comforting chili ready to enjoy. Speaking of enjoying, don't forget the toppings! Shredded cheese, tortilla chips, fresh cilantro – the options are as diverse and delicious as the chili itself. This is a recipe I’ve made countless times, and with each iteration, I discover new ways to personalize it.
The magic of this recipe is its approachability and its capacity for creativity. It's not just about following instructions; it's about embracing the process and making it your own. So whether you're a seasoned chef or a beginner in the kitchen, this chili is a perfect starting point for culinary exploration. I encourage you to experiment, to try different combinations of spices and toppings, and to create a chili that reflects your unique taste preferences. This recipe is a testament to the power of simplicity, showing that sometimes, the best meals are born from humble beginnings and a little bit of culinary intuition.
Beyond the Bowl: This chili is more than just a meal; it's a story. A story of family gatherings, of cozy nights in, of shared moments around a table filled with laughter and warmth. It's a story that's written with each spoonful, each carefully chosen ingredient, and each personal touch. More than just a recipe, it's a tradition in the making. It’s an invitation to create your own culinary narratives, filled with warmth and unforgettable flavors. This is your chili – make it your own. And above all, enjoy the process!
