Creamy White Chicken Chili Recipe
Grandma Helen's Creamy White Chicken Chili is a comforting, flavorful dish made with tender chicken, beans, and a creamy broth, perfect for chilly days. This easy-to-follow recipe offers delicious variations and toppings, making it a family favorite.
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
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.