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How to Make Creamy White Chicken Chili: A Hearty Comfort Dish

 

Hello to all my fellow cooking enthusiasts and welcome back to our cooking corner! Today we're diving into a bowl filled with warmth and comfort. Yes, I'm talking about the ultimate comfort food - a creamy white chicken chili.

Inspiration for this incredibly tasty and satisfying dish comes to us from none other than The Cookie Rookie, who needs no introduction.

Gather Your Ingredients:

  • Cooked Chicken (Shredded or cubed)
  • White Beans (Great Northern beans work best but cannellini or white kidney beans work too)
  • Cream Cheese (Full-fat or low-fat, you choose!)
  • Heavy Cream
  • Green Chiles
  • Assorted Seasonings: I'm thinking chili powder, cayenne pepper, oregano, cumin, salt and pepper. You can also throw cilantro in there if it looms large on your flavor horizon!

Let's Get Cooking!

Step 1: Getting Ready

Start with your cooked chicken. You could use leftovers, cube it, or reach for some shredded chicken. On a time crunch? Grab a rotisserie chicken from the grocery store for an easy option).

Step 2: The Chili Base

In a pot (because we're making chili, remember?), combine your chicken, white beans, cream cheese, and heavy cream. To this creamy and hearty base, add the fiery green chiles. Now, we're cookin'!

Step 3: Flavor Infusion

Next up, the seasonings. Sprinkle in your chili powder, cayenne pepper, oregano, cumin, salt, and pepper. Stir well to combine. You want every morsel of chicken and every bean bathing in these flavors. If cilantro is your thing, chop it up and toss it in as well.

Step 4: Let It Simmer To Perfection

Allow your mixture to cook on a gentle heat until all the flavors marry beautifully and the creamy texture intensifies.

Now you have it, folks! A pot of irresistibly creamy white chicken chili that will warm you right up!

Topping It Off

But wait, we aren't finished just yet. No, sir! This white chicken chili practically BEGS for toppings. Think crumbled tortilla chips or strips, sliced jalapenos, shredded cheese, sour cream, cilantro, and avocado slices. Go wild!

The best part? Leftovers keep wonderfully and can be stored either in the refrigerator for up to 4 days or frozen for up to 3 months.

Serving suggestion: This chili pairs brilliantly with a side of easy skillet bread or classic cornbread. And if you want your veggies, consider coupling it with some crispy Air Fryer broccoli, roasted mushrooms, or corn on the cob.

Get ready to face winter boldly with this creamy, filling, and incredibly flavorful white chicken chili. Here's to warmth, comfort, and hearty meals!

Stay adventurous in the kitchen, cooks! See you in the next recipe!

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