The Comfort of Creamy White Chicken Chili
Well, hello there, dear! I’m Grandma Helen, and I have something warm and comforting to share with you today. On those chilly fall nights, when the leaves are turning amber and the wind has a little bite to it, nothing hits the spot quite like a good ol’ bowl of Creamy White Chicken Chili. It’s the kind of meal that wraps you up like a cozy blanket and makes you feel at home no matter where you are.
This chili is a twist on the classic, with tender chicken, hearty beans, and a luscious creamy broth that will have you coming back for seconds. Now, let’s get to cooking, honey, because once you taste it, you’ll know why this recipe has been passed down in our family for generations.
The History of White Chicken Chili
While traditional chili is made with red meat and tomatoes, White Chicken Chili is a relatively new invention that’s become quite popular in the last few decades. It’s said to have originated in the southwestern United States, where Mexican flavors and ingredients are common. The use of green chilies, cumin, and beans gives it a Tex-Mex flair, but the creamy broth and tender chicken make it comfort food at its best.
Why This Recipe Works: The Key to Success
Now, sugar, let me tell you why this Creamy White Chicken Chili is going to be your new favorite. The combination of spices, tender chicken, and creamy broth creates a perfect harmony of flavors. Each bite is rich and satisfying, with just a hint of spice from the green chilies and cayenne. The beans give it body and substance, while the sour cream and cream cheese make it silky smooth.
The lime juice at the end is the secret weapon here. It cuts through the richness of the broth and brightens everything up, making the chili taste fresh and light, despite being hearty and filling.You’ll find that this final touch brings everything together perfectly.
Ingredients: Everything You Need for Creamy White Chicken Chili
olive oil
medium onion, diced
cloves garlic, minced
ground cumin
oregano
chili powder
paprika
cayenne pepper
chicken broth
cooked shredded chicken
Great Northern beans,
cannellini beans
diced green chilies
sour cream
cream cheese
shredded Monterey Jack cheese
lime juice
Salt and pepper to taste
Instructions: How to Make Creamy White Chicken Chili
Now, sugar, this chili is easier than you think. Follow these steps, and you’ll have a pot of deliciousness simmering on your stove in no time.
1. Sautéing the Aromatics
Heat a large pot over medium heat, and add in your olive oil. Once that oil’s shimmering, toss in your diced onion. Cook for about 4-5 minutes, or until those onions start turning translucent. Then add your garlic, and stir for another minute or so. You’ll start smelling that garlic—oh, there’s nothing like it, honey!
2. Adding the Spices
Next, we’re going to bring in those warm spices—cumin, oregano, chili powder, paprika, and cayenne (if you like a little heat). Stir them into the onion and garlic mixture, letting them toast for about 30 seconds. This step really helps release all the flavors of the spices.
3. Adding the Chicken and Broth
Pour in your chicken broth, and stir to combine everything. Then, toss in your cooked shredded chicken. You can use leftover chicken or even a rotisserie chicken from the store. Let that mixture come to a simmer, giving the flavors a chance to meld.
4. Beans and Green Chilies Join the Party
Once the chili is simmering, it’s time to add the beans and green chilies. The beans give the chili its heartiness, while the green chilies add just the right amount of flavor without being too spicy. Let this simmer for about 20 minutes, stirring occasionally.
5. Making It Creamy
Here’s where the magic happens, sugar. Lower the heat, and stir in your sour cream and cream cheese. These two ingredients are what give this chili its rich, creamy texture. Make sure the cream cheese melts completely into the chili. Once it’s silky smooth, stir in your shredded Monterey Jack cheese. The cheese will add a lovely richness to the broth.
6. The Final Touch: Lime Juice
Right before serving, squeeze in some fresh lime juice. This little burst of citrus brightens up the whole pot, balancing out the creamy richness of the chili. Don’t skip this step, darling—it really makes a difference.
Serving Suggestions: How to Top and Enjoy Your Chili
Now, this Creamy White Chicken Chili is delicious on its own, but if you want to take it to the next level, try adding a few toppings. Here are some of my favorites:
- Fresh cilantro: A sprinkle of cilantro adds a nice fresh flavor.
- Avocado slices: The creaminess of the avocado pairs beautifully with the chili.
- Tortilla chips: Crumble a few on top for a bit of crunch.
- Extra shredded cheese: Because, really, who can say no to more cheese?
- Jalapeños: If you like it spicy, add some sliced jalapeños for an extra kick.
Make It Your Own
Now, honey, every recipe can be tweaked to suit your tastes or what you have on hand. Here are a few ideas for how to make this Creamy White Chicken Chili just right for you.
1. Make It Spicier
If you love spicy food, add more cayenne pepper or some chopped jalapeños to the chili. You could even use pepper jack cheese instead of Monterey Jack for an extra spicy kick.
2. Use Different Beans
I use Great Northern and cannellini beans in this recipe, but you can switch them out for other white beans like navy beans or even chickpeas if that’s what you have in the pantry.
3. Go Dairy-Free
If you’re avoiding dairy, you can still enjoy this chili. Use dairy-free sour cream and cream cheese, and leave out the shredded cheese. The broth will still be creamy, thanks to the beans and chicken.
4. Add Corn
For a little sweetness and extra texture, stir in a cup of frozen or canned corn when you add the beans. The corn will give it a lovely pop of color and flavor.
Creamy White Chicken Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional, if you want a bit of heat.
- 4 cups chicken broth I like to use low-sodium so we can control the salt
- 3 cups cooked shredded chicken you can use rotisserie chicken for ease
- 2 cans 15 oz Great Northern beans, drained and rinsed
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 can 4 oz diced green chilies
- 1/2 cup sour cream
- 4 oz cream cheese softened
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon lime juice freshly squeezed, of course
- Salt and pepper to taste
- Optional toppings: cilantro avocado slices, tortilla chips, shredded cheese, or jalapeños
Instructions
Sautéing the Aromatics
- Heat a large pot over medium heat, and add in your olive oil. Once that oil’s shimmering, toss in your diced onion. Cook for about 4-5 minutes, or until those onions start turning translucent. Then add your garlic, and stir for another minute or so. You’ll start smelling that garlic—oh, there’s nothing like it, honey!
Adding the Spices
- Next, we’re going to bring in those warm spices—cumin, oregano, chili powder, paprika, and cayenne (if you like a little heat). Stir them into the onion and garlic mixture, letting them toast for about 30 seconds. This step really helps release all the flavors of the spices.
Adding the Chicken and Broth
- Pour in your chicken broth, and stir to combine everything. Then, toss in your cooked shredded chicken. You can use leftover chicken or even a rotisserie chicken from the store. Let that mixture come to a simmer, giving the flavors a chance to meld.
Beans and Green Chilies Join the Party
- Once the chili is simmering, it’s time to add the beans and green chilies. The beans give the chili its heartiness, while the green chilies add just the right amount of flavor without being too spicy. Let this simmer for about 20 minutes, stirring occasionally.
Making It Creamy
- Here’s where the magic happens, sugar. Lower the heat, and stir in your sour cream and cream cheese. These two ingredients are what give this chili its rich, creamy texture. Make sure the cream cheese melts completely into the chili. Once it’s silky smooth, stir in your shredded Monterey Jack cheese. The cheese will add a lovely richness to the broth.
The Final Touch: Lime Juice
- Right before serving, squeeze in some fresh lime juice. This little burst of citrus brightens up the whole pot, balancing out the creamy richness of the chili. Don’t skip this step, darling—it really makes a difference.
Notes
1. Make It Spicier
If you love spicy food, add more cayenne pepper or some chopped jalapeños to the chili. You could even use pepper jack cheese instead of Monterey Jack for an extra spicy kick.2. Use Different Beans
I use Great Northern and cannellini beans in this recipe, but you can switch them out for other white beans like navy beans or even chickpeas if that’s what you have in the pantry.3. Go Dairy-Free
If you’re avoiding dairy, you can still enjoy this chili. Use dairy-free sour cream and cream cheese, and leave out the shredded cheese. The broth will still be creamy, thanks to the beans and chicken.4. Add Corn
For a little sweetness and extra texture, stir in a cup of frozen or canned corn when you add the beans. The corn will give it a lovely pop of color and flavor.Storage: How to Store and Reheat Your Chili
If you happen to have any leftovers (and I doubt you will), Creamy White Chicken Chili stores wonderfully.
- Refrigerator: Store the chili in an airtight container in the fridge for up to 4 days.
- Freezer: You can also freeze this chili for up to 3 months. Just let it cool completely, then transfer it to freezer-safe containers or bags.
- Reheating: To reheat, simply warm it up on the stove over medium heat, stirring occasionally until heated through. If the chili becomes too thick, simply stir in a little extra chicken broth to reach your desired consistency.
Gather ‘Round for a Bowl of Comfort
There you have it, dear—Grandma Helen’s Creamy White Chicken Chili. It’s a recipe that warms the soul and brings people together, whether it’s a weeknight dinner or a special occasion. Serve it up with your favorite toppings, and watch it disappear before your eyes.
And don’t be shy about sharing the love—this is one recipe that’s meant to be passed down, just like my grandma passed it down to me. Enjoy every spoonful, and remember, there’s always room for one more at Grandma’s table.
