Have you ever found yourself staring into the pantry, wanting something warm and comforting but also a little different? I know I have. Sometimes, the classic red chili just doesn’t feel right. That’s when I turn to this amazing White Chicken Chili.
It’s creamy, savory, and has just the right amount of gentle warmth. This is one of those fantastic Chicken Dinner Recipes that feels special but is actually so easy to make on a regular weeknight. Let’s get cooking!
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Why You’ll Love This Recipe
So, what makes this White Chicken Chili a standout dish? Honestly, it’s all about the texture and flavor. It’s not your everyday chili; it’s a wonderfully creamy and rich soup that’s packed with goodness. The sour cream and cheese create a velvety base that is just so satisfying.
You will also appreciate how simple it is. There’s no complex prep work here. Just some chopping and stirring. It’s a wonderful recipe for anyone new to cooking or for busy folks who want a wholesome meal without a lot of fuss.
Plus, it’s a truly Unique Chili Recipe. It surprises people in the best way possible. The combination of tender shredded chicken, sweet corn, and that zesty lime finish is just delightful. It’s the kind of meal that gets everyone at the table talking.
And the toppings! You can get so creative. From crunchy tortilla strips to creamy avocado slices, you can customize each bowl. It makes dinner feel fun and interactive, which is always a bonus in my book.
Ingredients
Here is what you will need to gather for this tasty dish. The list might seem long, but it all comes together beautifully to create one of the best White Chicken Chilli Recipes around.
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded monterey jack cheese
- 4 cloves of garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
Optional Toppings:
- cotija cheese
- beef bacon crumbles
- tortilla strips
- sliced avocado
Step By Step Instructions
Ready to make some delicious White Chicken Chili? Let’s walk through it together. It’s easier than you think!
Step 1: Sauté Your Aromatics
First, grab a large, heavy bottomed pot and place it on medium high heat. Add a tablespoon of olive oil. Once it shimmers, add your chopped onion and diced jalapeno. Cook them until the onion starts to get soft and translucent.
Now, toss in the minced garlic, dried oregano, and chili powder. Stir everything for about a minute until you can smell those wonderful aromas. This step builds the foundation of flavor for your chili.
Step 2: Simmer The Chicken
Pour in the chicken broth, then gently place the chicken breasts into the pot. Season with salt and pepper. Bring the whole mixture to a boil. Once it’s bubbling, reduce the heat to a simmer, cover the pot, and let it cook for about 10 to 15 minutes.
Your chicken is done when it’s fully cooked through. You can check by cutting into the thickest part. There should be no pink inside.
Step 3: Prepare The Thickener
While the chicken is simmering away, grab a small bowl. Combine the cornstarch and water, and whisk them together until you have a smooth mixture. This is called a slurry, and it’s going to give our chili its lovely, thick consistency.
Step 4: Shred The Chicken
Once the chicken is cooked, carefully remove it from the pot and place it on a plate or cutting board. Using two forks, shred the chicken into bite sized pieces. It should fall apart quite easily.
Step 5: Combine And Thicken
Add the shredded chicken right back into the pot. Now for the creamy part! Stir in the sour cream, shredded cheese, chopped cilantro, frozen corn, and the fresh lime juice. Keep stirring until everything is melted and combined.
Give your cornstarch slurry another quick stir, as it can settle. Pour it into the pot and stir well to combine everything. Let the chili simmer uncovered for about 10 more minutes to thicken up. Make sure to stir it occasionally so it doesn’t stick.
Step 6: Serve And Garnish
And that’s it! Your homemade White Chicken Chili is ready. Ladle it into bowls and have fun with the toppings. Add some beef bacon crumbles, cotija cheese, crunchy tortilla strips, and fresh avocado slices. Enjoy!
How To Store Leftovers
Got leftovers? Lucky you! Storing this White Chicken Chili is simple. Just let it cool down completely to room temperature. Then, transfer it to an airtight container and pop it in the refrigerator. It will stay fresh for up to 4 days.
When you’re ready to eat it again, you can reheat it on the stovetop over low heat. Stir gently until it’s warmed through. You can also use the microwave; just heat it in short intervals, stirring in between.
Tips
Want to add a little extra something to your chili? Here are a few ideas. For a smokier flavor, you can char the jalapenos in a hot, dry skillet before you dice them. It adds a nice depth to the dish.
If you’re a fan of rich flavors, try mixing in half a cup of cooked beef bacon crumbles directly into the chili. Alternatively, half a tablespoon of smoked paprika can add a similar smoky taste. It’s a small change that makes a big difference.
Looking for an even thicker chili? Adding a can of cannellini beans is a great trick. You can add them whole, or for a really thick and creamy broth, mash them into a paste first and stir them in. This is a great tip for making White Chicken Chilli Recipes extra hearty.
Conclusion
There you have it, a straightforward and delicious White Chicken Chili recipe that is sure to become a new favorite. It’s a comforting, flavorful meal that brings a little something new to the dinner table.
Whether you’re making it for a cozy night in or sharing it with friends, this Unique Chili Recipe is a winner. I hope you enjoy every spoonful of this creamy, savory dish. It’s one of my favorite Chicken Dinner Recipes for a reason!
FAQ
Can I Use A Different Kind Of Chicken?
Absolutely! If you’re short on time, a store bought rotisserie chicken works beautifully. Just shred the meat and add it in at the end with the sour cream and cheese. You can also use chicken thighs if you prefer darker meat.
Is This Recipe Spicy?
This chili has a mild warmth from the single jalapeno and chili powder. If you prefer less heat, you can remove the seeds from the jalapeno before dicing it. If you love spice, feel free to add another jalapeno or a pinch of cayenne pepper.
How Can I Make This Chili Even Thicker?
Besides the cornstarch slurry, letting the chili simmer a little longer will help it thicken. Also, adding a can of mashed cannellini beans, as mentioned in the tips, is a fantastic way to make your White Chicken Chili extra thick and creamy.
What Can I Serve With This Chili?
This chili is great on its own, but it’s also wonderful with a side of warm cornbread or fluffy white rice. Of course, a big bowl of tortilla chips for dipping is always a good idea. It makes for a complete and satisfying meal.
Chocolate Protein Ice Cream
Enjoy a rich and creamy homemade chocolate protein ice cream that’s easy to make with your Ninja Creami. This delightful treat is perfect for a healthy, satisfying dessert any time.
Requirements
Ingredients
Instructions
- In a Ninja Creami pint, combine the protein shake, protein powder, cocoa powder, sweetener, and salt. Add optional guar gum or pudding mix for extra creaminess.
- Mix with a frother or whisk until the base is completely smooth with no clumps.
- Secure the lid and freeze on a level surface for at least 24 hours until solid.
- Place the frozen pint into the outer bowl, secure the processing lid, and lock it into the Ninja Creami machine.
- Select the ‘Lite Ice Cream’ function and let it run a full cycle. If the texture is powdery or crumbly, add 1 tablespoon of milk or protein shake and use the ‘Re-Spin’ function.
- If desired, create a well in the center, add mix-ins, and use the ‘Mix-In’ function to combine. Enjoy immediately!
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
Nutrition
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