Are you ready for a bowl of pure comfort? This easy creamy white chicken chili is like a warm hug on a chilly evening, with its rich, velvety texture and a kick of spice that dances on your taste buds. I stumbled upon this gem during a Netflix binge (I still can’t decide if it was the show or the chili that stole the night), and it’s been a household favorite ever since.
Steps
- Sauté the chicken pieces with onion and garlic in olive oil until the chicken is cooked through.
- Add beans, broth, green chiles, and spices to the pot and bring the mixture to a boil.
- Lower the heat and let the chili simmer, allowing the flavors to meld together.
- Take the pot off the heat and mix in the heavy whipping cream and sour cream until well combined.
Ingredients
- 1 pound of chicken, cooked and shredded
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 2 cans (15 ounces each) of white beans, drained and rinsed
- 2 cups chicken broth
- 1 can (4 ounces) of chopped green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 teaspoon black pepper
- 1 cup heavy whipping cream
- 1/2 cup sour cream
FAQ
- What ingredients make this white chicken chili creamy?
- The creaminess in this chili comes from heavy whipping cream and sour cream, which should be added after cooking to prevent curdling.
- Can I customize this white chicken chili recipe?
- Yes, this recipe is versatile and can be adapted to your taste preferences or based on the ingredients you have available.
- How should I serve creamy white chicken chili for the best experience?
- Enhance each serving with a dollop of sour cream, fresh jalapeño slices for heat, and tortilla chips for added crunch.
- How do I store the leftover creamy white chicken chili?
- Place the chili in a shallow, airtight container and store it in the refrigerator for up to four days. Reheat it on the stove or in the microwave.
- What are some tips for thickening the chili?
- To thicken the chili, you can mash a portion of the beans before adding them back into the pot.
Tips
- To prevent curdling, ensure that you add the heavy whipping cream and sour cream only after removing the chili from the heat.
- For added texture and thickness, consider mashing a portion of the beans before mixing them back into the chili.
- Enhance the flavor by customizing the spices to your preference or adding extras like chopped jalapeno peppers for additional heat.
- Keep any leftovers fresh by storing the chili in a shallow, airtight container in the refrigerator for up to four days, and reheat it gently on the stove or in the microwave.
Equipment
- Large Stockpot or Dutch Oven – Essential for cooking the chili.
- Chef’s Knife – For chopping chicken, onion, and garlic.
- Cutting Board – To safely chop ingredients.
- Wooden Spoon or Silicone Spatula – For stirring the chili.
- Measuring Cups and Spoons – For accurately measuring ingredients.
- Ladle – For serving the chili.