This White Chicken Chili recipe is a creamy, flavorful, and comforting twist on traditional chili. It’s packed with tender shredded chicken, creamy white beans, sweet corn, and a hint of spice from green chiles and Tabasco Green Sauce. The addition of cream cheese makes it incredibly rich and satisfying, perfect for a chilly evening or a cozy gathering. This chili is easy to make, requires minimal ingredients, and is ready in under an hour, making it a weeknight winner.
Why You Will Love This Recipe
- Quick and Easy: This recipe comes together in under an hour, making it perfect for busy weeknights.
- Flavorful and Creamy: The combination of spices, green chiles, and cream cheese creates a rich, comforting flavor.
- Versatile: You can easily customize the ingredients to your liking, adding more or less spice, different types of beans, or your favorite toppings.
- Comfort Food: This chili is the ultimate comfort food, perfect for a cold day.
- Crowd-Pleasing: It’s a great dish to serve to a crowd, as it’s sure to be a hit with everyone.
- One-Pot Meal: This recipe requires only one pot, making cleanup a breeze.
Ingredients:
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 540 ml canned white kidney beans (19 oz), drained and rinsed
- 341 ml canned corn (12 oz), drained
- 127 ml canned green chiles (4.3 oz)
- 1 teaspoon Tabasco Green Sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 4 oz cream cheese, room temperature (125 grams)
- 1 tablespoon corn starch
- 1 tablespoon water
Preparation:
Step 1: In a 3-4 quart Dutch oven or soup pot, add chicken breasts and chicken broth.
Step 2: Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for 15 minutes, or until cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C). Using a meat thermometer is helpful to ensure the chicken is fully cooked. If the chicken is not fully cooked, continue to simmer for a few more minutes until it reaches the correct temperature.
Step 3: Remove the chicken breasts from the pot and shred them with two forks. This is easiest to do while the chicken is still warm. Alternatively, you can use a stand mixer fitted with the paddle attachment to shred the chicken quickly. Place the cooked chicken in the bowl of the stand mixer and mix on low speed until shredded.
Step 4: Return the shredded chicken to the pot with the chicken broth. Add the drained and rinsed white kidney beans, drained corn, canned green chiles, Tabasco Green Sauce, chili powder, onion powder, and salt. Stir to combine all ingredients thoroughly, ensuring the spices are evenly distributed.
Step 5: Cut the cream cheese into cubes and add it to the pot. This helps the cream cheese melt more evenly and prevents clumping. Cover the pot and simmer over medium heat for an additional 10 minutes, stirring occasionally to melt the cream cheese completely and incorporate it into the chili. If the cream cheese is not melting smoothly, you can lower the heat and continue to stir until it is fully melted.
Step 6: For a thicker chili, mix corn starch with water in a small bowl to create a slurry. This slurry will help thicken the chili without adding any additional flavor. Add the corn starch slurry to the pot, stirring continuously to prevent lumps from forming. Cook until the chili reaches your desired thickness. If you prefer a thinner chili, you can skip this step or add a little more chicken broth.
COOKING Rating:
Easy
Serving Suggestions:
Serve hot, garnished with your favorite toppings such as:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Chopped cilantro
- Diced avocado
- Tortilla chips
- Lime wedges
- Diced red onion
- Jalapeños
Tips:
- For a spicier chili, add more green chiles or Tabasco Green Sauce.
- You can use rotisserie chicken instead of cooking your own chicken breasts to save time.
- If you don’t have white kidney beans, you can substitute cannellini beans or great northern beans.
- To make this chili in a slow cooker, combine all ingredients except the cream cheese and cornstarch slurry in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese during the last 30 minutes of cooking. Thicken with the cornstarch slurry if desired.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and serving sizes.)
Calories:
Approximately 350-400 per serving
Protein:
Approximately 30-35 grams per serving
Sodium:
Approximately 500-700 mg per serving
Conclusion
This White Chicken Chili recipe is a delightful and comforting dish that’s perfect for any occasion. Its creamy texture, flavorful blend of spices, and tender chicken make it a satisfying meal that’s sure to please. With its ease of preparation and customizable ingredients, this chili is a versatile recipe that you can adapt to your own preferences and dietary needs. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a gathering, this White Chicken Chili is a fantastic choice. Enjoy!
Questions and Answers About This Recipe:
Q1: Can I make this chili spicier?
A: Absolutely! If you enjoy a spicier chili, you can easily increase the heat by adding more canned green chiles or a dash of your favorite hot sauce, such as the recommended Tabasco Green Sauce. You could also include a pinch of cayenne pepper or some finely chopped jalapeños for an extra kick. Start with a small amount and taste as you go to adjust the spice level to your preference. Remember, it’s always easier to add spice than to take it away!
Q2: Can I use a different type of bean?
A: Yes, you can definitely substitute the white kidney beans with other types of beans based on your preference and what you have available. Cannellini beans, also known as white Italian kidney beans, are a great alternative as they have a similar creamy texture. Great Northern beans are another good option, offering a slightly milder flavor. Even navy beans could work in a pinch. Just make sure to drain and rinse any canned beans before adding them to the chili to remove excess sodium and any starchy residue.
Q3: How do I store leftovers?
A: Leftover White Chicken Chili can be stored in the refrigerator for up to 3 days. Allow the chili to cool completely before transferring it to an airtight container. When you’re ready to reheat, you can do so on the stovetop over medium heat, stirring occasionally, or in the microwave. For longer storage, you can freeze the chili for up to 2 months. Thaw it in the refrigerator overnight before reheating. Note that the texture may change slightly after freezing, but the flavor will still be delicious.
Q4: Can I make this in a slow cooker?
A: Yes, this recipe is easily adaptable for a slow cooker. Combine all the ingredients (except for the cream cheese and cornstarch slurry) in your slow cooker. Cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the chicken is cooked through and tender. About 30 minutes before serving, shred the chicken directly in the slow cooker using two forks. Stir in the cream cheese and allow it to melt completely. If you prefer a thicker chili, mix the cornstarch with water to create a slurry and stir it into the slow cooker during the last 15 minutes of cooking.
Q5: Can I add other vegetables to this chili?
A: Absolutely! Feel free to customize this chili with other vegetables to add more flavor and nutrients. Diced bell peppers (green, red, or yellow) can add a nice crunch and sweetness. Chopped onions or celery can provide a savory base. You could also include some roasted sweet potatoes or butternut squash for a touch of sweetness and added texture. Just be sure to adjust the cooking time as needed to ensure the vegetables are tender. Adding vegetables is a great way to make this chili even more nutritious and filling.
