Amazing Creamy White Chicken Chili: 1 Pot Wonder
Oh, get ready for your new favorite dinner! Seriously, this Creamy White Chicken Chili is the hug in a bowl you didn’t know you needed. It’s hearty, it’s packed with flavor, and the best part? It’s ridiculously easy to throw together, even on a busy weeknight. I first whipped this up on a whim when I needed something comforting but didn’t want to spend hours in the kitchen, and let me tell you, it was an instant hit!
Forget those bland, watery chilis you might have tried. This recipe uses simple ingredients to create this incredibly rich, velvety texture that’s just pure comfort food magic. It’s got tender chicken, creamy beans, a hint of spice… honestly, it’s just perfect. I love making a big batch because leftovers are *chef’s kiss*!
Why You’ll Love This Creamy White Chicken Chili
Honestly, what’s not to love?! This chili is the whole package. It’s one of those recipes that just makes you feel good, inside and out.
- Quick and Easy Preparation: Seriously, you can have this on the table in under an hour. Most of that is just letting it simmer and do its thing!
- Rich and Comforting Flavor: It’s got this amazing creamy texture from the beans and cream, with just the right amount of spice from the chilies and seasonings. It’s the perfect balance of savory and comforting.
- Versatile for Any Occasion: Whether it’s a chilly evening, a casual get-together, or you just need a delicious meal prep option, this chili totally fits the bill. Plus, everyone can customize their bowl with toppings!
Gather Your Creamy White Chicken Chili Ingredients
Alright, let’s get our game faces on and round up everything we need for this amazing Creamy White Chicken Chili. It’s pretty straightforward, and you probably have most of this stuff already! For super speed, I always grab a rotisserie chicken from the store – it saves so much time on shredding.
Core Ingredients for Creamy White Chicken Chili
These are the stars of the show that make this chili so darn good.
Aromatics and Spices
- 1 tablespoon olive oil
- 1 large onion, all chopped up
- 2 cloves garlic, minced super fine
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (if you like a little kick!)
Protein and Beans
- 4 cups cooked shredded chicken (rotisserie is my best friend here!)
- 2 (15-ounce) cans cannellini beans, give ’em a good rinse and drain
Liquids and Creaminess
- 4 cups chicken broth
- 1 cup heavy cream – this is what makes it SO creamy!
Flavor Enhancers
- Salt and black pepper, just to taste
Optional Toppings
Don’t forget the fun stuff to top your bowl with! I love a little bit of everything:
- Shredded cheese (cheddar or Monterey Jack are great!)
- A dollop of sour cream
- Fresh chopped cilantro
- Diced avocado
Step-by-Step Guide to Making Creamy White Chicken Chili
Alright, let’s get this deliciousness simmering! It’s honestly super simple, just follow along:
Sautéing Aromatics
First things first, grab a big pot or a Dutch oven. Pour in that tablespoon of olive oil and let it get warm over medium heat. Toss in your chopped onion and let it soften up for about 5 to 7 minutes. You want it nice and tender, not browned. Then, add in that minced garlic and let it cook for just another minute until it smells amazing. Be careful not to burn it!
Blooming Spices
Now for the flavor-boosters! Sprinkle in your cumin, oregano, and that cayenne pepper if you’re feeling brave. Give it a good stir and let them toast for about 60 seconds. This step really wakes up the spices and makes them taste so much richer. For more on spice blooming, check out this guide to toasting spices.
Combining Main Ingredients
Time to bring it all together! Add your shredded chicken, those rinsed and drained cannellini beans, and the diced green chilies right into the pot. Pour in your chicken broth. Give everything a good stir to make sure it’s all mixed up.
Simmering for Flavor
Bring the whole mixture up to a gentle simmer. Once you see those little bubbles starting, turn the heat down low. Let it simmer away, covered, for about 15 to 20 minutes. This is where all those yummy flavors really get to know each other and meld together perfectly.
Achieving Creaminess
Okay, the magic moment! Stir in that cup of heavy cream. You just want to heat it through until it’s nice and creamy, but please, don’t let it boil! Boiling cream can sometimes make it curdle, and we definitely don’t want that.
Seasoning and Serving
Last but not least, give it a taste. Add salt and black pepper until it tastes just right to you. Ladle this glorious Creamy White Chicken Chili into bowls and go wild with your favorite toppings! Shredded cheese, a dollop of sour cream, some fresh cilantro, or creamy avocado – whatever makes your heart sing!
Tips for Perfect Creamy White Chicken Chili
Even though this Creamy White Chicken Chili is super easy, there are a few little tricks that can make it absolutely perfect every single time. Trust me, these little tips make a big difference!
Thickening Your Chili
If you like your chili on the thicker side, I’ve got a super simple hack for you! Before you add the heavy cream, take a potato masher or even just the back of your spoon and mash about half of the cannellini beans right against the side of the pot. It sounds weird, I know, but it releases their starches and makes the chili wonderfully thick and creamy without needing any extra thickeners. It’s my go-to move!
Speeding Up Preparation
Okay, I’ve mentioned it before, but it’s worth repeating! Using a store-bought rotisserie chicken is an absolute game-changer for this recipe. It’s already cooked and seasoned, so all you have to do is shred it right into the pot. It cuts down your prep time like crazy and the flavor is fantastic. You can totally use leftover cooked chicken too, of course!
Adjusting Spice Level
This recipe has a little bit of warmth from the cayenne pepper, but it’s totally adjustable! If you’re sensitive to spice, feel free to leave the cayenne out altogether. If you love a good kick, though, you can absolutely add a little more, or even a pinch of red pepper flakes with the other spices. Just start small and add more to your liking – you can always add heat, but you can’t take it away! For reference on chili heat levels, you can check out this guide to chili peppers.
Frequently Asked Questions About Creamy White Chicken Chili
Got questions about this dreamy Creamy White Chicken Chili? I’ve got answers! It’s such a forgiving recipe, but here are a few things folks often ask:
Can I make this chili vegetarian?
Absolutely! For a vegetarian version, just skip the chicken and use vegetable broth instead of chicken broth. You can add some extra cannellini beans or even some diced zucchini or corn for more texture. It’ll still have that wonderful creamy goodness!
What kind of chicken is best for this recipe?
Honestly, my favorite shortcut is a rotisserie chicken. It’s already cooked and seasoned, so shredding it right into the pot is a breeze and adds great flavor. But leftover cooked chicken works perfectly too! If you’re starting from scratch, you can boil or bake some chicken breasts until cooked through, then shred them.
How long does the chili keep in the refrigerator?
This chili is fantastic for leftovers! Store it in an airtight container in your fridge, and it should stay delicious for about 3 to 4 days. The flavors actually get even better the next day, in my opinion!
Creamy White Chicken Chili: Estimated Nutritional Information
Just a heads-up, these numbers are estimates and can totally vary based on your exact ingredients and toppings! But generally, a serving of this delicious Creamy White Chicken Chili clocks in around:
- Calories: 450
- Fat: 25g
- Protein: 35g
- Carbohydrates: 20g
It’s a pretty hearty and satisfying bowl, packed with good stuff!
Share Your Creamy White Chicken Chili Experience
I just LOVE hearing from you all! If you whip up this Creamy White Chicken Chili, please, please, PLEASE let me know how it turned out! Drop a comment below, give it a rating, or tell me your favorite topping combo. Your feedback means the world to me!
Print
Amazing Creamy White Chicken Chili: 1 Pot Wonder
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful white chicken chili with a creamy texture, perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups cooked shredded chicken
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (4-ounce) can diced green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5-7 minutes.
- Add garlic, cumin, oregano, and cayenne pepper (if using) and cook for 1 minute more until fragrant.
- Stir in shredded chicken, cannellini beans, diced green chilies, and chicken broth.
- Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing flavors to meld.
- Stir in heavy cream and heat through, but do not boil.
- Season with salt and black pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a thicker chili, mash some of the cannellini beans against the side of the pot before adding the cream.
- You can use rotisserie chicken for a quicker preparation.
- Adjust the cayenne pepper for your desired level of spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg
Keywords: creamy white chicken chili, chicken chili, white chili, comfort food, easy chili, hearty chili
