Creamy White Chicken Chili (30 Minutes)
This Creamy White Chicken Chili is SO EASY! Ready in just 30 minutes, it’s a comforting, hearty, and smooth chili perfect for any night.
Servings: 4 servings
Ingredients
- 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
Instructions
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.
Equipment
- Large Pot or Dutch Oven
- Sharp Knife
- Cutting Board
- Measuring spoons and cups
- Wooden Spoon or Spatula
- Can opener
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze portions in freezer-safe containers for up to 3 months; thaw overnight before reheating.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk or creamy cashew milk.
- Adjust spice level by omitting or reducing diced green chilies and chili powder.
- Add fresh seasonal vegetables for variety, such as zucchini in spring or kale in winter.