Creamy White Chicken Chili (30 Minutes)

If you’re craving a comforting, cozy bowl of chili that’s bursting with flavor but comes together in no time, this Creamy White Chicken Chili (30 Minutes) is your new go-to recipe. Made with tender diced chicken breasts, white beans, and a luscious creamy base, it’s a perfect blend of hearty and smooth. The subtle heat from diced green chilies and warming spices like cumin and chili powder elevate this dish into a soul-satisfying meal you can whip up any night of the week. Plus, it’s topped with shredded cheddar cheese and a sprinkle of fresh cilantro for that extra pop of freshness.

Top Reasons to Make Creamy White Chicken Chili (30 Minutes)

• Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights.
• Comfort Food Classic: Creamy texture paired with hearty chicken and beans creates a satisfying meal.
• Versatile Ingredients: Pantry staples like canned beans and broth make this chili accessible year-round.
• Balanced Flavor: Mild heat and fragrant spices bring warmth without overwhelming the palate.
• Family Friendly: Loved by kids and adults alike, with customizable spice levels.
• One-Pot Wonder: Minimal cleanup and maximum flavor in one pot.

Shopping List

• 1 pound boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (4 ounces) diced green chilies
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Fresh cilantro, for garnish

Toolbox for This Recipe

• Large pot or Dutch oven – for cooking everything in one vessel.
• Sharp knife and cutting board – to dice chicken and chop onion.
• Measuring spoons and cups – for precise seasoning and liquids.
• Wooden spoon or spatula – for stirring the chili as it cooks.
• Can opener – to open the beans and chilies.

The Method for Creamy White Chicken Chili (30 Minutes)

Step 1: Sauté the Aromatics and Chicken

Heat the olive oil in your large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Next, add the diced chicken breasts. Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5 minutes.

Step 2: Add Beans, Chilies, and Spices

Pour in the drained and rinsed white beans, diced green chilies, chicken broth, cumin, chili powder, salt, and black pepper. Stir everything together and bring the mixture to a simmer. Reduce the heat and let it gently simmer for 10 minutes to allow the flavors to meld and the chicken to cook through.

Step 3: Stir in the Cream and Cheese

Slowly add the heavy cream to the pot, stirring to combine and create a creamy texture. Once incorporated, sprinkle in the shredded cheddar cheese, stirring until melted and well blended. The chili should be rich and velvety, with a beautiful golden hue.

Step 4: Garnish and Serve

Ladle the chili into bowls and garnish generously with fresh cilantro leaves. This dish pairs wonderfully with warm crusty bread, tortilla chips, or even a side of cornbread for a complete meal.

Fresh Seasonal Changes

• Spring: Add fresh diced zucchini or corn kernels for a burst of sweetness and color.
• Summer: Top with diced avocado and a squeeze of lime to brighten the flavors.
• Fall: Mix in roasted butternut squash cubes for a cozy, autumn-inspired twist.
• Winter: Stir in chopped kale or spinach for added greens and nutrients.

Problems & Prevention

• Chili too thin? Simmer uncovered for a few extra minutes to reduce and thicken.
• Chicken dry or tough? Dice chicken into even pieces and avoid overcooking by simmering gently.
• Too spicy? Omit or reduce the diced green chilies and chili powder, or add more cream to mellow heat.
• Beans too mushy? Use canned beans labeled “firm” or add them later in the cooking process to avoid overcooking.

Keep-It-Fresh Plan

This Creamy White Chicken Chili (30 Minutes) stores beautifully in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Adding a little extra broth or cream when reheating can help restore the perfect creamy texture.

Reader Questions

Can I make this recipe in a slow cooker?

Absolutely! You can start by sautéing the onions, garlic, and chicken on the stove, then transfer everything to a slow cooker and cook on low for 4-5 hours. Add the cream and cheese in the last 15-20 minutes of cooking to melt and combine. For a fun alternative, check out the Slow Cooker Thai Sweet Chili Chicken for another slow cooker favorite with bright flavors.

What can I use instead of heavy cream?

If you prefer a lighter option, substitute heavy cream with full-fat coconut milk or a creamy cashew-based milk. Both will maintain the richness without dairy. Keep in mind these alternatives may add a subtle flavor twist to the chili.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work wonderfully here and tend to stay juicier and more tender. Dice them similarly and follow the recipe as is. You might notice a slightly richer flavor from the thighs.

How can I add more spice to this chili?

To kick up the heat, add a diced jalapeño when cooking the onions or sprinkle in some cayenne pepper along with the chili powder. A drizzle of hot sauce on top before serving also works beautifully. If you like smoky spice, try incorporating a pinch of smoked paprika.

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Wrap-Up

This Creamy White Chicken Chili (30 Minutes) hits all the right notes for a quick, comforting, and flavorful meal. Whether you’re a chili lover looking to change things up or a busy cook in need of a simple weeknight dinner, this recipe delivers creamy, savory goodness with minimal effort. The combination of tender chicken, hearty beans, and a smooth, cheesy broth is a guaranteed crowd-pleaser. Plus, it’s easily adaptable to fit seasonal ingredients and spice preferences. Whip up a batch tonight and enjoy the warmth and satisfaction of a homemade chili that’s ready in a flash!

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