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- 1 lb chicken breast, cooked and shredded - 1 can (15 oz) white beans (like Great Northern or Cannellini), drained - 1 can (4 oz) chopped green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 1 tsp ground cumin - 1 tsp chili powder - 1/2 tsp smoked paprika - 4 cups chicken broth - 1 cup heavy cream - 1/2 cup sour cream - 1 cup corn kernels (fresh or frozen) - 2 tbsp olive oil - Salt and pepper to taste - Fresh cilantro and lime wedges for garnish Each ingredient brings a special taste. You can use rotisserie chicken for quick prep. If you want beans, feel free to swap with black beans or pinto beans. Green chilies add a nice kick, but you can use jalapeños for more heat. If you don't have chicken broth, vegetable broth works too. For a dairy-free version, use coconut cream instead of heavy cream and sour cream. To boost the flavor, use fresh garlic instead of pre-minced. Fresh herbs, like cilantro, add brightness at the end. Using smoked paprika gives a rich, deep taste. Squeeze fresh lime juice before serving for a zesty lift. Don't skip the salt; it enhances all the flavors. For extra creaminess, try adding a bit more sour cream or cream. {{ingredient_image_1}} Gather all your ingredients first. This makes cooking easier. Here’s what you need: - 1 lb chicken breast, cooked and shredded - 1 can (15 oz) white beans, drained - 1 can (4 oz) chopped green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 1 tsp ground cumin - 1 tsp chili powder - 1/2 tsp smoked paprika - 4 cups chicken broth - 1 cup heavy cream - 1/2 cup sour cream - 1 cup corn kernels - 2 tbsp olive oil - Salt and pepper to taste - Fresh cilantro and lime wedges for garnish Make sure your chicken is cooked and shredded. This helps it blend well in the chili. Dice the onion and mince the garlic. Drain the beans to remove excess liquid. Set everything aside for easy access. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes. You want the onion to turn translucent. Next, stir in the minced garlic for one minute. This step releases a nice aroma. Now, add the shredded chicken, white beans, green chilies, cumin, chili powder, and smoked paprika. Season with salt and pepper. Stir well to combine all the flavors. Pour in the chicken broth and bring the mix to a gentle boil. Lower the heat and let it simmer for 20 minutes. This allows the flavors to meld beautifully. After 20 minutes, stir in the corn, heavy cream, and sour cream. Mix until everything is well combined. Let it simmer for another 10 minutes. Check the seasoning and adjust with salt and pepper as needed. Serve the chili hot in bowls. Garnish with fresh cilantro and lime wedges. The lime adds a bright flavor. This chili pairs well with crusty bread or tortilla chips. Enjoy it with family and friends for a warm meal. I often see people skip the sauté step. Sautéing the onion and garlic builds flavor. Make sure not to rush this part. Cooking the onion until it is soft is key. Also, avoid adding all the cream at once. This can cause the chili to become too rich. Instead, add it slowly and taste as you go. Lastly, be careful with salt. Always taste before adding more. To make your chili extra creamy, use more heavy cream. You can also mix in cream cheese for richness. Another trick is to blend some of the white beans. This adds creaminess without changing the taste. For a lighter option, use Greek yogurt instead of sour cream. It gives the same tang with less fat. Want to boost the flavor? Add more spices! A pinch of cayenne pepper brings heat. You can also try adding a splash of lime juice for brightness. If you like it smoky, increase the smoked paprika. Fresh cilantro adds a bright taste when served. Don’t forget to adjust according to your taste buds! Pro Tips Use Rotisserie Chicken: For a quicker preparation, use store-bought rotisserie chicken instead of cooking your own. It adds great flavor and saves time! Adjust the Spice Level: If you prefer a spicier chili, add diced jalapeños or a pinch of cayenne pepper to the mix. Adjust according to your taste! Add Extra Creaminess: For an even creamier texture, consider adding an additional 1/2 cup of heavy cream or a splash of cream cheese when mixing in the sour cream. Garnish for Freshness: Always garnish with fresh cilantro and lime wedges just before serving to enhance the flavor and presentation of your chili. {{image_2}} You can enjoy a tasty vegetarian version of this chili. Simply replace the chicken with more beans. Use two cans of white beans instead of one. Add extra veggies like bell peppers, zucchini, or even spinach. These add color and nutrients. Keep the broth and spices the same for flavor. If you love heat, spice up your chili! Add diced jalapeños or serrano peppers. Mix these in when you cook the onion and garlic. You can also increase the chili powder. A pinch of cayenne pepper adds a nice kick too. Adjust the amount to suit your taste. Using a slow cooker makes this dish even easier. Start by sautéing the onion and garlic in a pan. Then, transfer them to the slow cooker. Add all the other ingredients, except for the cream and sour cream. Cook on low for 6 hours or high for 3 hours. Stir in the cream and sour cream just before serving. This method deepens the flavors and makes it super simple. Store any leftover white chicken chili in an airtight container. Make sure it cools down to room temperature first. This helps keep it fresh. Place it in the fridge where it can last for up to three days. When you want to enjoy it later, just take it out and check the smell and look before eating. You can freeze white chicken chili for longer storage. Use a freezer-safe container or heavy-duty freezer bags. Leave some space at the top for the chili to expand. Label the container with the date. It can stay frozen for up to three months. When ready to eat, move it to the fridge to thaw overnight. Reheat the chili on the stove for even heating. Pour it into a pot and heat it over medium heat. Stir often to prevent sticking. If it seems thick, add a splash of chicken broth or water. You can also use a microwave. Place it in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until hot. Enjoy your warm, comforting chili! This chili wins awards due to its rich flavor and creamy texture. I blend spices like cumin and smoked paprika for depth. The combination of chicken, white beans, and green chilies creates a harmony of tastes. Each ingredient plays a key role in making it special. The heavy cream and sour cream add a luscious finish. It warms you up and satisfies your taste buds. People rave about this chili because it feels like a hug in a bowl. Yes, you can use canned chicken. It saves time and effort. Just drain and rinse the chicken before adding it. Canned chicken works well in this recipe. However, fresh cooked chicken has better texture and flavor. If you choose canned, make sure to adjust the cooking time. Stir it in during the last few minutes to heat through. To spice it up, add more chili powder or diced jalapeños. You can also use cayenne pepper for extra heat. A few dashes of hot sauce can add a nice kick too. Another option is to top it with sliced jalapeños or spicy cheese. Experiment with spices to find your perfect heat level. Just remember to balance the flavors so it stays delicious. In this post, I covered the key steps for making the best chili. We discussed essential ingredients, helpful tips, and variations to suit your taste. Remember the prep work and avoid common mistakes. These points will help you craft a dish everyone loves. Don’t shy away from experimenting, whether it’s making it creamier or adding spice. Enjoy your cooking adventures and make that chili your own.

Award Winning White Chicken Chili

Discover the ultimate creamy white chicken chili with our award-winning chili recipe! This easy chicken chili is packed with tender shredded chicken, hearty white beans, and a touch of heavy cream for a luxe finish. Perfect for any occasion, this white bean chili will become a family favorite. Don’t miss out—save this recipe and bring warmth to your table tonight! #WhiteChickenChili #EasyChickenChili #ChiliRecipe #ComfortFood
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Ingredients
  

1 lb chicken breast, cooked and shredded

1 can (15 oz) white beans (like Great Northern or Cannellini), drained

1 can (4 oz) chopped green chilies

1 medium onion, diced

3 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

4 cups chicken broth

1 cup heavy cream

1/2 cup sour cream

1 cup corn kernels (fresh or frozen)

2 tbsp olive oil

Salt and pepper to taste

Fresh cilantro and lime wedges for garnish

Instructions
 

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

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the shredded chicken, white beans, green chilies, cumin, chili powder, smoked paprika, and season with salt and pepper. Stir well to combine.

        Pour in the chicken broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for 20 minutes to allow the flavors to meld.

          After 20 minutes, stir in the corn, heavy cream, and sour cream. Mix until everything is well incorporated and simmer for another 10 minutes.

            Adjust seasoning with salt and pepper if needed.

              Serve hot, garnished with fresh cilantro and lime wedges on the side for an extra zing.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 6 servings