Ever have one of those days where you just crave something warm, creamy, and comforting? I know I do. On evenings like that, nothing hits the spot quite like a big bowl of chili.
But we are not talking about the classic red chili today. We are making its amazing cousin, a rich and savory White Chicken Chili. It is one of my favorite Chicken Dinner Recipes because it is so easy and incredibly delicious.
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Why You’ll Love This Recipe
This recipe is a keeper for so many reasons. First off, it’s unbelievably creamy. And the best part? That creaminess comes from blending some of the beans, not from heavy cream.
It is a smart little trick that makes the chili feel indulgent without being too heavy. Honestly, it is a great way to get that velvety texture we all love.
It is also a dream for busy weeknights. This is one of those fantastic White Chicken Chilli In Crock Pot recipes. You just toss everything in the slow cooker and let it do all the work for you.
The aroma that fills your house while it simmers away will be absolutely wonderful. It is the kind of smell that makes a house feel like a home, you know?
The flavor is just so satisfying. It has a gentle warmth from the chili powder and cumin, a hint of zest from the green chiles, and a lovely sweetness from the corn. It is a balanced and comforting meal the whole family can enjoy.
Plus, leftovers are amazing. This chili might taste even better the next day, making it great for lunches or another easy dinner. It is a recipe that keeps on giving.
Ingredients
Let us gather what you need. The ingredients are simple and easy to find at any grocery store. Nothing too fancy here, just wholesome goodness for your chili.
- 2½ cups low sodium chicken broth (divided)
- 1 can canned white kidney beans (540 ml or 19oz) drained and rinsed, divided
- 1 can sweet corn (341 ml or 12oz) drained
- ½ medium onion (finely diced)
- 1 can canned green chiles (127 ml or 4.3oz)
- 2 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 4 boneless skinless chicken breasts (about 2 lb)
- 4 oz cream cheese room temperature (125 grams) room temperature
Step By Step Instructions
Following these instructions will give you a delicious pot of chili every single time. Let us walk through it together.
Step 1: Create The Creamy Base
This first step is where the magic begins. You will take half a cup of the rinsed white kidney beans and put them in a blender or food processor. Add half a cup of the chicken broth.
Now, blend them together until the mixture is completely smooth. This bean puree is what will give your White Chicken Chili its signature creamy texture. Pour this mixture right into your slow cooker.
Step 2: Add Most Of The Ingredients
Next, pour in the rest of your chicken broth. Add the remaining whole white kidney beans, the drained sweet corn, and the finely diced onion. Do not forget the canned green chiles and the minced garlic.
Sprinkle in the chili powder, cumin, and salt. Give everything a good stir to combine all those wonderful flavors. This is the foundation for some of the best White Chicken Chilli Recipes.
Step 3: Cook The Chicken
Now it is time for the chicken. Gently place the boneless, skinless chicken breasts into the liquid. Nestle them down so they are mostly submerged. This helps them cook evenly and stay moist.
Put the lid on your crock pot. You can cook it on the low setting for 4 to 5 hours, or on the high setting for 2 to 3 hours. The goal is to have tender onions and fully cooked chicken.
The chicken should reach an internal temperature of 165 degrees Fahrenheit. A simple meat thermometer is very handy for checking this.
Step 4: Add The Cream Cheese
Once the chicken is cooked through, carefully take it out of the slow cooker and set it aside on a plate. Now, grab your room temperature cream cheese. It is important that it’s soft.
Cut the cream cheese into cubes and drop them into the slow cooker. Stir it into the hot liquid until it melts and makes the chili even creamier. Put the lid back on while you handle the chicken.
Step 5: Shred The Chicken And Finish
While the cream cheese is melting, it’s time to shred the chicken. You can use two forks to easily pull it apart. The chicken should be very tender and easy to shred at this point.
Add all that shredded chicken back into the crock pot. Stir everything together one last time to mix in the chicken and make sure the cheese is fully melted. Have a taste and adjust seasonings if you think it needs it.
How To Store Leftovers
If you have any leftover White Chicken Chili, you are in luck. It stores beautifully and makes for a fantastic next day meal. Just let the chili cool down to room temperature first.
Spoon the leftovers into an airtight container. It will stay fresh in the refrigerator for up to four days. For longer storage, you can freeze it. It will keep well in the freezer for about two to three months.
To reheat, you can warm it up gently in a saucepan on the stove or pop it in the microwave. If it seems a little thick after being stored, just add a splash of chicken broth to thin it out.
Tips
Want to make your chili even better? Here are a few simple tips and tricks I have learned along the way. These ideas can help you customize your chili to your liking.
- Topping Ideas: Toppings are half the fun! Try adding shredded Monterey Jack cheese, a dollop of sour cream or plain Greek yogurt, fresh cilantro, diced avocado, or crunchy tortilla strips.
- Adjust the Heat: If you like it spicier, feel free to add a finely diced jalapeño along with the onions. A pinch of cayenne pepper also works well to add some extra warmth.
- Quick Version: In a hurry? You can use about 3 cups of shredded rotisserie chicken. Just add it in at the end with the cream cheese and heat it through. This makes it one of the quickest Chicken Dinner Recipes.
- Different Beans: While white kidney beans, also called cannellini beans, are great, you can also use Great Northern beans or navy beans. They all work wonderfully in this recipe.
- Best Cream Cheese: For the creamiest result, use full fat cream cheese. Make sure it is at room temperature so it melts smoothly into the chili without any lumps.
Conclusion
And there you have it. A simple, delicious recipe for White Chicken Chili that is sure to become a family favorite. It is a comforting and satisfying meal that is perfect for any occasion, from a quiet night in to a gathering with friends.
This is one of those White Chicken Chilli Recipes that is both easy enough for a beginner and flavorful enough for everyone to enjoy. I hope you love this dish as much as I do. Happy cooking!
FAQ
Can I Make This On The Stovetop?
Yes, you absolutely can. Sauté the onion and garlic in a large pot or Dutch oven first. Then add the broth, beans, corn, chiles, and spices. Add the chicken breasts and simmer until they are cooked through. Then, follow the same steps for shredding the chicken and adding the cream cheese.
Is This White Chicken Chili Gluten Free?
This recipe is naturally gluten free. However, it is always a good idea to double check the labels on your ingredients, especially the chicken broth and chili powder, to ensure they are certified gluten free.
What Should I Serve With This Chili?
This chili is wonderful on its own, but it is also great with a side of warm cornbread or fluffy white rice. A simple green salad would also be a nice, fresh accompaniment to this rich and creamy chili.
Can I Use Chicken Thighs Instead Of Breasts?
Of course. Boneless, skinless chicken thighs would be a great substitute. They have a bit more fat, which can add even more flavor to the final dish. The cooking time should be about the same.
Creamy White Chicken Chili
A rich and savory White Chicken Chili that’s easy to make, incredibly creamy without heavy cream, and perfect for a comforting weeknight dinner. It’s a smart trick that blends some of the beans for a velvety texture, making it feel indulgent without being too heavy. This slow-cooker friendly recipe is ideal for busy weeknights, filling your home with a wonderful aroma as it simmers. Enjoy the balanced flavors of chili powder, cumin, green chiles, and sweet corn in this satisfying meal.
Requirements
Ingredients
Instructions
- Create the creamy base by blending half a cup of rinsed white kidney beans with half a cup of chicken broth until smooth. Pour this mixture into your slow cooker. You can use a blender or food processor for this.
- Add the remaining chicken broth, white kidney beans, drained sweet corn, finely diced onion, canned green chiles, and minced garlic to the slow cooker. Sprinkle in chili powder, cumin, and salt, then stir well.
- Gently place the boneless, skinless chicken breasts into the liquid, ensuring they are mostly submerged.
- Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken reaches an internal temperature of 165°F and onions are tender.
- Remove the cooked chicken from the slow cooker and set aside. Cut the room temperature cream cheese into cubes and add to the hot liquid, stirring until melted and smooth.
- Shred the cooked chicken using two forks, then return it to the slow cooker. Stir everything together one last time to combine the chicken and melted cheese. Taste and adjust seasonings if needed.
Notes
Topping Ideas: Try adding shredded Monterey Jack cheese, a dollop of sour cream or plain Greek yogurt, fresh cilantro, diced avocado, or crunchy tortilla strips.
Adjust the Heat: For a spicier chili, add a finely diced jalapeño with the onions or a pinch of cayenne pepper.
Quick Version: Use about 3 cups of shredded rotisserie chicken, adding it at the end with the cream cheese.
Different Beans: Great Northern beans or navy beans can be used in place of white kidney beans.
Best Cream Cheese: Use full fat cream cheese at room temperature for a smooth, lump-free consistency.
Nutrition
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