Warm up with this Creamy White Chili—a perfect blend of beans, chicken, and spices simmered to create a hearty, comforting meal. With just the right amount of kick, it’s a refreshing change from your typical chili. Plus, it all comes together in one pot, making cleanup a breeze.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- Creamy and savory with a hint of spice—balances deliciously with the beans and chicken.
- Cooks in one pot, reducing cleanup time.
- Versatile—great for meal prep or a comforting family dinner.
Ingredients
- 1 tablespoon olive oil: Used for sautéing and adding depth. Substitute with canola oil if preferred.
- 1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes: Protein base for the chili. Thighs work as a flavorful substitute.
- 1 onion, chopped: Provides aromatic foundation and sweetness.
- 2 cloves garlic, chopped: Adds essential savory flavor.
- 2 (15.5 ounce) cans great Northern beans, rinsed and drained: Offers fiber and creamy texture.
- 1 (14.5 ounce) can chicken broth: Liquid base; use vegetable broth for a different flavor profile.
- 2 (4 ounce) cans chopped green chiles: Infuses mild heat and tang. For less spice, omit one can.
- 1 teaspoon salt: Enhances overall flavor.
- 1 teaspoon ground cumin: Adds earthy warmth. Swap with coriander for a different twist.
- 1 teaspoon dried oregano: Provides herbal notes. Fresh can be used at the end for fragrance.
- ½ teaspoon ground black pepper: Drives subtle heat into the dish.
- ¼ teaspoon cayenne pepper: Lends a spicy kick. Adjust to taste.
- 1 cup sour cream: Adds creaminess and tang. Greek yogurt can replace for tang without the cream.
- ½ cup heavy whipping cream: Adds richness and body. Use half-and-half for a lighter version.
How to Make It
Step 1: Sauté Aromatics and Chicken
In a large pot over medium heat, warm the olive oil. Add the chicken cubes, cooking until they’re lightly browned on all sides, about 5 minutes. Stir in the onion and garlic, sautéing until the onion becomes translucent. This step builds the foundation of flavors.
Step 2: Combine Beans and Broth
Add the great Northern beans and chicken broth to the pot. Bring the mixture to a gentle simmer. This ensures the flavors meld and the beans absorb the aromatics from the broth and chicken.
Step 3: Season and Simmer
Stir in the green chiles, salt, cumin, oregano, black pepper, and cayenne pepper. Let the chili simmer uncovered for 15 minutes. This step enhances the depth of flavor while reducing the broth slightly.
Step 4: Add Cream and Finish
Lower the heat and mix in the sour cream and heavy whipping cream. Stir continuously until everything is well combined, and heat gently until warmed through. This final touch turns the chili creamy and luscious.
Recipe FAQs
Can I make this chili ahead of time?
Yes, this chili can be made a day in advance. Store it in the refrigerator, and reheat gently over low heat, stirring frequently to maintain its creamy texture.
What can I serve with this chili?
This chili is delicious on its own but pairs beautifully with crusty bread or a simple side salad to complete the meal.
How do I adjust the spiciness?
To reduce the heat, decrease or omit the cayenne pepper or use only one can of green chiles. For more spice, add extra cayenne or try some chopped fresh jalapeños.
