why make this recipe
This creamy white chicken chili is warm, simple, and filling. You can make it in a slow cooker with little work. It uses basic ingredients and gives a smooth, slightly spicy soup that most people like.
introduction
This recipe makes a soft, creamy chili you can serve any night. It keeps well and warms up easily for leftovers. For a clear step-by-step take on a similar dish, see easy creamy white chicken chili recipe.
how to make Creamy White Chicken Chili
Put the ingredients in the crockpot and let them cook slowly. Shred the chicken and stir the cream in near the end. If you want more crockpot ideas or a slightly different method, check easy crockpot white chicken chili for more tips.
Ingredients :
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cream or sour cream
- 1/4 cup chopped cilantro (optional)
Directions :
- In a crockpot, combine the chicken, white beans, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
- Shred the chicken using two forks and stir back into the chili.
- Stir in the cream or sour cream and cook for an additional 30 minutes on low.
- Serve hot, garnished with chopped cilantro if desired.
how to serve Creamy White Chicken Chili
Serve the chili hot in bowls. Add toppings such as extra cilantro, shredded cheese, or a squeeze of lime. You can also serve it with warm bread or a simple side. For a creamy vegetable side idea, try chicken and ham pot pie with creamy vegetable filling as a companion dish.
how to store Creamy White Chicken Chili
Let the chili cool to room temperature. Put it in an airtight container and place it in the fridge for up to 3-4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating on the stove.
tips to make Creamy White Chicken Chili
Use boneless chicken for easy shredding. Taste before you add the cream and adjust salt and spices. If you like more heat, add chopped jalapeño or extra chili powder. For another creamy chicken idea, see chicken thighs with creamy mushroom garlic sauce for flavor tips you can borrow.
variation (if any)
- Use rotisserie chicken instead of raw chicken for a fast version.
- Swap cream for plain Greek yogurt for a tangy twist (stir yogurt in off heat to avoid curdling).
- Add corn or chopped green chiles for more texture.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay moist and work well. Adjust cook time if needed.
Q: Can I make this on the stove?
A: Yes. Cook the chicken and beans in a pot with the broth and spices, simmer until done, then shred and add cream.
Q: Is sour cream the same as cream here?
A: Sour cream gives a tang. Heavy cream makes it milder and richer. Use what you like.
Q: Can I skip the cilantro?
A: Yes. Cilantro is optional. You can use parsley or leave it out.
Conclusion
For another slow cooker version with extra tips and winning ideas, see Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef.
Creamy White Chicken Chili
Ingredients
Method
- In a crockpot, combine the chicken, white beans, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
- Shred the chicken using two forks and stir back into the chili.
- Stir in the cream or sour cream and cook for an additional 30 minutes on low.
- Serve hot, garnished with chopped cilantro if desired.