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- 2 cups cooked chicken, shredded - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chiles - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups chicken broth - 1 cup heavy cream The main ingredients create a rich and creamy base for this chili. The cooked chicken adds protein, while white beans bring fiber. Diced green chiles give it a mild heat and flavor. Onion and garlic add depth, making every bite tasty. Chicken broth keeps it moist, and heavy cream gives it that creamy finish. - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon oregano - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Sliced jalapeños, for garnish (optional) - Crumbled tortilla chips, for garnish (optional) Seasonings elevate the dish. Cumin, chili powder, and oregano blend well, creating a warm taste. Olive oil helps sauté the onion and garlic. I always use salt and pepper to balance flavors. Fresh cilantro brightens the chili, while jalapeños and tortilla chips add fun textures. Sautéing the onion and garlic First, take a large pot and add olive oil. Heat it over medium heat. Once hot, toss in the chopped onion. Stir it for about 4-5 minutes until it turns translucent. Next, add the minced garlic. Cook for 1-2 minutes until it smells great. This step builds a strong base for your chili. Adding main ingredients to the pot Now, it’s time to add the fun stuff! Stir in the shredded chicken, drained white beans, and diced green chiles. Pour in the chicken broth. Sprinkle in the cumin, chili powder, and oregano. Mix it all well. Bringing ingredients to a simmer Turn up the heat and bring the mix to a simmer. This is where the flavors start to blend and grow. Let it simmer for 15-20 minutes. Stir occasionally to keep it from sticking to the pot. Incorporating heavy cream and final seasoning After simmering, lower the heat. Now add the heavy cream slowly. Stir it in gently. Let the chili warm through but don’t let it boil. Taste it and add salt and pepper as needed. Presentation tips with garnishes Once done, serve the chili in bowls. I love garnishing with fresh cilantro on top. You can also add sliced jalapeños for heat and crumbled tortilla chips for crunch. This makes your chili look and taste amazing. Enjoy it with warm cornbread on the side! - How to shred chicken efficiently: To shred chicken fast, use two forks. Hold one fork in each hand. Grab a piece of chicken with one fork and pull it apart. This will help you get nice, even shreds in no time. You can also use your hands if the chicken is cool enough to touch. - Importance of simmering time: Simmering is key to blending flavors. It allows all the spices to mix well and lets the chicken soak up the broth. Let your chili simmer for at least 15 minutes. This will give you a rich and hearty dish. - Adding more spices or ingredients: You can spice up your chili by adding more cumin or chili powder. If you like heat, try adding sliced jalapeños or some cayenne pepper. For a twist, add corn or diced bell peppers for extra flavor and texture. - Achieving the best creaminess: To get that rich creaminess, add the heavy cream at the end. Stir it in gently. This keeps the cream from curdling and gives you that smooth texture everyone loves. - Overcooking the cream: When you add cream, keep the heat low. If you boil it, the cream can separate. This changes the texture and look of your chili. Warm it through, then remove it from the heat. - Under-seasoning the chili: Taste your chili before serving. You may need to add more salt or spices. Under-seasoning can make your chili bland. A sprinkle of salt or a dash of pepper can make a big difference. {{image_2}} You can swap chicken for turkey or beans. Turkey gives a lighter taste. It works well if you want a leaner meal. Beans are great for a vegetarian option. They add protein and fiber. Use one can of white beans or two cans for more texture. This makes the chili hearty and filling. Adjust the spice to match your taste. Want more heat? Add extra diced green chiles. You can also try different spices. Smoked paprika or cayenne pepper can add depth. For a milder flavor, reduce the chili powder. Taste as you go to find your perfect mix. Making this chili gluten-free is easy. Ensure your chicken broth is gluten-free. If you want to go dairy-free, try coconut milk instead of heavy cream. It adds creaminess and a subtle sweetness. You can also use almond milk, but it may thin the chili slightly. Always check labels for hidden gluten or dairy. To store your creamy white chicken chili, let it cool first. Pour it into an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This helps you track how long it’s been stored. When you’re ready to eat, just scoop out the amount you want. Freezing chili is a great way to save it for later. Use freezer-safe containers or bags. Make sure to leave some space at the top, as the chili will expand when frozen. You can freeze it for up to three months. When you are ready to use it, move it to the fridge to thaw overnight. When you want to enjoy your stored chili, reheat it safely. You can use the stove or microwave. If using the stove, heat it over medium-low heat. Stir it often until hot. For the microwave, place the chili in a bowl and cover it. Heat it in 30-second bursts, stirring in between. Make sure it is hot all the way through before eating. You can use half-and-half or whole milk as a lighter choice. For a dairy-free option, try coconut cream or cashew cream. These alternatives will change the flavor slightly, but they will still give you a creamy texture. Yes, you can make this chili in a slow cooker! Just add all the ingredients except the cream. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cream in the last 30 minutes to keep it rich and creamy. Creamy White Chicken Chili lasts about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it later, consider freezing it instead. This chili has a mild spice level. The diced green chiles add a bit of heat, but it's not overwhelming. If you want more spice, you can add extra jalapeños or chili powder to kick it up a notch. This blog post covered how to make a delicious creamy white chicken chili. We explored main ingredients like chicken, white beans, and spices. I shared tips for cooking and serving. You learned about variations, storage, and common mistakes to avoid. In my view, this chili is easy to make and very tasty. You can customize it to your taste. Enjoy impressing your friends and family with this dish!

Creamy White Chicken Chili

Warm up your evenings with this creamy white chicken chili recipe that's both hearty and delicious! Packed with tender shredded chicken, white beans, and zesty green chiles, this dish is perfect for any meal. With simple ingredients and easy instructions, you'll have a comforting bowl ready in just 35 minutes. Click through to explore the recipe and delight your taste buds with this flavorful creation!
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Ingredients
  

2 cups cooked chicken, shredded

1 can (15 oz) white beans, drained and rinsed

1 can (4 oz) diced green chiles

1 medium onion, chopped

3 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon oregano

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Sliced jalapeños, for garnish (optional)

Crumbled tortilla chips, for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.

    Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

      Stir in the shredded chicken, white beans, diced green chiles, chicken broth, cumin, chili powder, and oregano. Bring to a simmer.

        Lower the heat and allow the chili to simmer for about 15-20 minutes, stirring occasionally.

          Reduce the heat to low and stir in the heavy cream. Allow the chili to warm through but do not let it boil. Season with salt and pepper to taste.

            Remove from heat and let stand for a few minutes to thicken slightly before serving.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6

                - Presentation Tips: Serve the chili in bowls garnished with fresh cilantro, sliced jalapeños, and crumbled tortilla chips on top for added crunch. Enjoy with warm cornbread on the side!