Are you in search of a soul-warming meal that combines creamy goodness with zesty flavors? Look no further than our delectable Creamy White Chicken Chili! Bursting with aromatic spices, tender chicken, hearty beans, and velvety cream cheese, this chili is sure to become a family favorite. Whether you’re cozying up on a chilly evening or entertaining guests, this recipe is guaranteed to delight your taste buds and warm your soul. Join us as we embark on a culinary journey to create this irresistible dish!
Ingredients:
For the Chili:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 lb boneless skinless chicken breast, diced
- 4-6 cups chicken broth
- 2 (14 oz each) cans white beans, drained
- 2 (4 oz each) cans diced green chilies
- 4 oz cream cheese, at room temperature
- Juice of 1 small lime
- Kosher salt and freshly ground black pepper, to taste
For Topping (Optional):
- Fresh cilantro, chopped
- Tortilla strips
- Shredded cheese
- Lime wedges
- Avocado
Instructions:
1. Sauté the Aromatics:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
2. Add Spices and Chicken:
- Stir in the chili powder, ground cumin, smoked paprika, and dried oregano. Cook for an additional minute to toast the spices.
- Add the diced chicken breast to the pot. Cook until the chicken is no longer pink on the outside, about 5-6 minutes.
3. Simmer the Chili:
- Pour in the chicken broth, white beans, and diced green chilies. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili simmer for 20-25 minutes, or until the chicken is cooked through and tender.
4. Add Cream Cheese and Lime Juice:
- Once the chicken is cooked, add the cream cheese to the pot, stirring until it melts into the chili and creates a creamy texture.
- Squeeze the juice of one small lime into the chili. Stir to incorporate.
- Season with salt and pepper to taste.
5. Serve and Garnish:
- Ladle the creamy white chicken chili into bowls.
- Garnish with fresh cilantro, tortilla strips, shredded cheese, lime wedges, and avocado slices, if desired.
Cook’s Notes and Variations:
- Using Rotisserie Chicken: To save time, you can use shredded rotisserie chicken instead of raw chicken breast. Simply shred the chicken and add it to the pot during the last 5 minutes of cooking.
- Customizing Heat Levels: Adjust the amount of chili powder and diced green chilies to your desired level of spiciness. For a milder chili, reduce the amount of chili powder and use mild green chilies.
- Adding Vegetables: Enhance the nutritional value of the chili by adding diced bell peppers, corn kernels, or spinach to the pot along with the chicken and beans.
- Making it Vegetarian: For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can also add extra beans or tofu for protein.
Variations to Explore:
- Creamy Turkey Chili: Substitute ground turkey for the chicken and follow the recipe as directed. The lean turkey meat pairs perfectly with the creamy texture of the chili, creating a lighter yet equally delicious dish.
- Spicy Black Bean Chili: Replace the white beans with black beans and use extra chili powder and diced jalapeños for added heat. Top with sliced jalapeños and a dollop of sour cream for a satisfying kick.
- Tex-Mex Chicken Chili: Add a Tex-Mex twist to the chili by incorporating ingredients such as corn, diced tomatoes, and taco seasoning. Serve with tortilla chips or cornbread for a festive and flavorful meal.
Frequently Asked Questions (FAQs):
Q: Can I make this chili in a slow cooker? A: Yes, you can easily adapt this recipe for the slow cooker. Simply sauté the onions, garlic, and spices in a skillet, then transfer them to the slow cooker along with the chicken, beans, green chilies, and chicken broth. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender. Stir in the cream cheese and lime juice during the last 30 minutes of cooking.
Q: Can I freeze leftovers? A: Absolutely! This chili freezes well and makes for convenient future meals. Allow any leftovers to cool completely, then transfer them to an airtight container or freezer-safe bag. Label with the date and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and gently warm on the stovetop or in the microwave.
Q: How can I make this recipe keto-friendly? A: To make a keto-friendly version of Creamy White Chicken Chili, omit the beans and use full-fat cream cheese. You can also add extra vegetables such as bell peppers, cauliflower, or broccoli to bulk up the dish without adding carbs. Serve with keto-friendly toppings such as shredded cheese, crispy bacon bits, and sliced avocado.
Q: Is there a dairy-free alternative to cream cheese? A: Yes, you can use dairy-free cream cheese or coconut cream as a substitute for traditional cream cheese. Just be sure to adjust the seasoning and consistency of the chili to taste.
In conclusion, Creamy White Chicken Chili is a versatile and satisfying dish that’s perfect for any occasion. Whether you’re craving a cozy meal on a chilly night or hosting a gathering with friends, this chili is sure to impress. With its creamy texture, bold flavors, and customizable ingredients, it’s a recipe that you’ll want to make again and again. So gather your ingredients, grab a spoon, and get ready to savor the comforting goodness of this delicious white chicken chili!
