Hello, my wonderful friends! There’s nothing quite like a big, warm bowl of chili to make you feel cozy and loved, especially as the temperatures start to dip here in Khenifra. Today, I’m absolutely thrilled to share with you my go-to recipe for Creamy White Chicken Chili! Imagine a rich, velvety broth, bursting with tender shredded chicken, hearty white beans, and just the right amount of gentle spice. This isn’t just any chili; it’s an incredibly satisfying and flavorful meal that manages to be both indulgent and healthy. It’s truly an easy healthy white chicken chili that balances comfort, nutrition, and, most importantly, ease! Perfect for those busy weeknights when you still crave something homemade and delicious.
Serving Versatility
This chili is a superstar when it comes to serving! Enjoy it in a classic bowl with all your favorite toppings, ladle it over a baked potato or sweet potato, or even serve it with tortilla chips for a hearty dip. It’s a meal that adapts beautifully to whatever you’re in the mood for!
Full Recipe: My Go-To Creamy White Chicken Chili
Prep time: 10 minutes Cook time: 20-25 minutes Total time: 30-35 minutes Servings: 6-8 Calories: Approximately 380 calories per serving
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breast, cooked and shredded (a rotisserie chicken is perfect here!)
- 4 cups low-sodium chicken broth
- 2 (15 ounce) cans Great Northern beans, rinsed and drained
- 1 (15 ounce) can sweet corn, drained
- 1 (4 ounce) can diced green chiles, undrained
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for a little kick)
- 4 ounces (½ block) light cream cheese, softened and cubed
- ½ cup milk (any kind: skim, 2%, or whole)
- Juice of 1 lime
- Salt and black pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the shredded cooked chicken, chicken broth, rinsed beans, drained corn, and diced green chiles to the pot. Stir in the cumin, oregano, chili powder, and cayenne pepper (if using).
- Bring the chili to a gentle simmer, then reduce the heat to low. Let it simmer for 10-15 minutes, stirring occasionally, allowing all the flavors to meld together.
- Remove the pot from the heat. Add the softened, cubed light cream cheese and the milk. Stir continuously until the cream cheese is completely melted and the chili is wonderfully smooth and creamy. This is the secret to a truly creamy white chicken chili recipe!
- Stir in the fresh lime juice. Season generously with salt and black pepper to your taste.
- Ladle into bowls and garnish with fresh cilantro, and any other favorite toppings.
Why You’ll Love This Recipe
- Quick preparation: With pre-cooked chicken, this white bean chicken chili is ready from start to finish in just about 30 minutes!
- Budget-friendly ingredients: Uses common pantry staples to create a hearty and satisfying meal without breaking the bank.
- Big, cozy flavor: It’s rich, creamy, and bursting with savory flavors that will warm you from the inside out. Truly a healthier white chicken chili that tastes indulgent!
- Nutritional value: Packed with lean protein, fiber, and wholesome ingredients, making it a delicious and smart choice. This could easily be a skinnylicious white chicken chili!
- Customizability: Easily adjust the spice level, add more veggies, or swap out the beans to make it your own. It’s as adaptable as the famous Cha Cha’s White Chicken Chili!
Cultural or Cooking Technique Note
The magic of this creamy white chicken chili lies in the clever use of light cream cheese and milk to create its luscious texture. Unlike traditional chilis that rely on a roux or heavier creams, this method provides a velvety mouthfeel without adding excessive fat, making it an ideal choice for an easy healthy white chicken chili. By stirring in the dairy off the heat, we ensure a smooth, lump-free consistency and prevent curdling, allowing the delicate flavors to shine through beautifully.
Serving Suggestions
- Classic Comfort: Top with shredded Monterey Jack cheese, a dollop of Greek yogurt or light sour cream, and fresh cilantro.
- With a Crunch: Serve alongside a basket of warm, crispy tortilla chips or a side of cornbread.
- Loaded Baked Potato: Spoon generous amounts of chili over a fluffy baked potato for a complete and satisfying meal.
- Spicy Kick: Add a few dashes of your favorite hot sauce and some pickled jalapeños for those who love extra heat.
Pro Tips for Success
- Rotisserie Chicken Magic: Using a store-bought rotisserie chicken is the ultimate shortcut! It provides incredibly tender, flavorful chicken without any extra cooking.
- Soften Cream Cheese: Ensure your light cream cheese is at room temperature before adding it to the chili. This helps it melt smoothly and blend perfectly into the broth.
- Don’t Boil Dairy: Once you add the cream cheese and milk, remove the pot from the heat. The residual warmth will melt the cheese without causing the dairy to curdle, keeping your chili perfectly creamy.
- Fresh Finish: The fresh lime juice and cilantro at the end are crucial! They add a vibrant, zesty finish that brightens all the rich flavors.
Storage & Reheating
Store leftover creamy white chicken chili in an airtight container in the refrigerator for up to 4 days. This chili also freezes wonderfully! Allow it to cool completely, then transfer it to freezer-safe containers or bags and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight (if frozen) and gently warm on the stovetop over low heat, stirring occasionally, or microwave in individual portions.
Closing Paragraph
I truly hope this Creamy White Chicken Chili becomes a beloved staple in your kitchen, just as it has in mine! It’s the perfect blend of comforting, healthy, and incredibly delicious, proving that simple meals can be the most satisfying. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish, this recipe delivers. Please give it a try, customize it to your heart’s content, and don’t forget to share your experience, rate the recipe, and leave a comment below!
🎀 Final Thoughts
Oh, sweet friends, this chili is like a warm, comforting hug in a bowl, especially on those evenings when you just need something truly nourishing and delicious without a fuss. It feels like a labor of love, but it’s our little secret how quickly it all comes together! I hope it brings as much joy and comfort to your table as it does to mine.
FAQs
Q: Can I make this in a slow cooker?
A: Yes! This white chicken chili recipe crockpot version works great. Combine all ingredients except cream cheese, milk, lime juice, and cilantro in the slow cooker. Cook on low for 4-6 hours. Shred chicken (if uncooked), then stir in the remaining ingredients until creamy.
Q: How can I make this spicier? A: Add an extra pinch of cayenne pepper, a finely diced jalapeño with the onion, or use a can of hot diced green chiles.
Q: Can I use different beans? A: Cannellini beans or even a mix of white beans work perfectly well in this white bean chicken chili!