White Chicken Chili
This creamy and flavorful White Chicken Chili is made with White beans, shredded chicken, the perfect spices, and creamy broth, for the perfect chili to warm you up during those cool and cold nights.
I have always loved Ground Beef chili, growing up my dad cooked it often and now during the fall/winter months I make it quite regular. Recently while at the dentist with my son the receptionist was telling me about this Easy White Chili Recipe her husband recently made. Being a big fan of ground beef chili, I didn’t think I would like chili with chicken, but my kids and husband are chicken lovers, so I wanted to give this recipe a try. I was amazed at how delicious it was.
Equipment:
- Medium pot (stock pot or Dutch oven)
- Measuring cups and spoons
What you need for White Chicken Chili:
Chicken– If you have leftover chicken from another recipe, it will go great in this chili. you may can use rotisserie chicken or boneless skinless chicken breast.
Beans– I love Bushes baked beans so I like using the Bush’s white chili beans. You can also use great northern beans or cannellini beans.
Cream Cheese– is used to make the chili creamy.
Spices: chili powder, ground cumin, ground oregano, salt and pepper
Olive Oil
Optional toppings- Shredded Cheese, Sour Cream, Avocado, Limes
How to make White Chicken Chili:
Step 1:
In a medium size pot add olive oil and onions over medium heat. Sauté onions for about 5 minutes or until translucent. Add minced garlic and cook for 30 seconds.
Step 2:
Add the flour and cook for about two minutes. Slowly whisk in the chicken broth and bring to a simmer. Then mix in heavy cream and bring to a simmer.
Step 3:
Add beans, shredded chicken, diced chili, diced tomatoes, and cream cheese. Bring to a boil.
Step 4:
Reduce heat add chili powder, cumin, oregano, salt and pepper.
Let chili simmer for 25 minutes.
Add toppings and enjoy.
Storage:
White Chicken Chili can be stored in the refrigerator, in an airtight container for up to three days. It can also be stored in the freezer for up to three months when stored in a zip lock bag or airtight container.
You may also like:
Best Chili Recipe– a hearty and comforting meal that can be made in one pot in just 30 minutes, it’s loaded with ground beef, beans, sausage, and vegetables will leave you full and satisfied.
Creamy Ranch Chicken (Slow Cooker recipe)–Creamy ranch chicken is a simple and flavorful, slow cooker meal. It’s loaded with chicken, potatoes, and carrots.
Vegetable Beef Soup– the perfect soup to cozy up with this fall. Filled with protein, vegetables and tomatoes it makes a hearty and filling meal every time.
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PrintWhite Chicken Chili
This creamy and flavorful White Chicken Chili is made with White beans, shredded chicken, the perfect spices, and creamy broth, for the perfect chili to warm you up during those cool and cold nights.
Ingredients
1 tablespoon olive oil
2 cups chicken, cooked and shredded
2 (15 oz) cans bush’s white chili beans or Great northern Beans
1 (7oz) can diced chili
1 (15oz) can diced tomatoes
1 large onion diced
2 teaspoon minced garlic
3 cups chicken broth
⅓ cup heavy cream
1 (8oz) block cream cheese, cubed
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon oregano
¼ teaspoon salt
¼ teaspoon pepper
Instructions
- In a medium size pot add olive oil and onions over medium heat. Sauté onions for about 5 minutes or until translucent. Add minced garlic and cook for 30 seconds.
- Add the flour and cook for about two minutes. Slowly whisk in the chicken broth and bring to a simmer. Then mix in heavy cream and bring to a simmer.
- Add beans, shredded chicken, diced chili, diced tomatoes, and cream cheese. Bring to a boil.
- Reduce heat add chili powder, cumin, oregano, salt and pepper.
- Let chili simmer for 25 minutes.
