White Chicken Chili

White Chicken Chili is a comforting and creamy dish that offers a flavorful twist on traditional chili. Made with tender shredded chicken, a blend of warming spices, and a rich broth, this chili is both hearty and satisfying.

The addition of green chilis, jalapeños, and a touch of cream cheese creates a mildly spicy, velvety texture that’s perfect for a cozy meal. Whether you’re looking for a lighter alternative to red chili or just craving something warm and delicious, this White Chicken Chili is sure to hit the spot.

White Chicken Chili

Ingredients:

1 lb Boneless skinless chicken breasts

2 tsp Cumin

1 tsp Oregano

¼ tsp Cayenne optional

2 c Chicken broth

2 Cloves garlic minced

1 Bell pepper diced

1 c Onion diced

1 Jalapeno pepper deseeded and diced

5 oz Can Green chilis diced

4 tbsp Butter unsalted

¼ c Heavy Whipping cream

4 oz Cream cheese softened

Salt and pepper to taste

Instructions:

Season the chicken with the cumin, oregano, salt and pepper, as well as the cayenne if you desire.

Sear the chicken for a few minutes on each side in a pot.

Add the chicken broth to the pot, and simmer for 20-25 minutes until cooked through. Shred the chicken, and return it to the pot with the broth.

While the chicken is cooking, heat a skillet over medium-high heat on the stove.

Add the butter to the skillet, and saute the onions, bell pepper, jalapeno and green chilis for several minutes until they begin to soften.

Mix in the minced garlic, and stir for 30 seconds.

Add the vegetable mixture to the cooked chicken in the pot, and stir to combine.

Add additional salt and pepper to taste.

In a bowl, whisk together the softened cream cheese and heavy whipping cream until combined.

Quickly whisk the cream cheese mixture into the chili in the pot, and continue to simmer and stir until it is completely incorporated.

Serve with freshly chopped parsley or shredded cheese for a garnish.

Notes:

Creaminess: The combination of heavy whipping cream and cream cheese adds a rich, creamy texture to the chili, making it velvety and indulgent. Make sure the cream cheese is softened before mixing it with the cream to avoid lumps.

Spice Level: The jalapeño, green chilis, and optional cayenne pepper contribute to the chili’s heat. If you prefer a milder flavor, you can omit the cayenne and reduce the amount of jalapeño. For extra heat, leave in some jalapeño seeds or add more cayenne.

Chicken: Boneless, skinless chicken breasts are used for a leaner option, but you can substitute with chicken thighs for a juicier and more flavorful result. Shred the chicken after cooking for the best texture.

Flavor Development: Searing the chicken before simmering helps to lock in the spices and develop a deeper flavor. Cooking the vegetables separately before adding them to the chili also enhances their flavor and ensures they are tender.

Broth: Using chicken broth as the base adds depth and richness to the chili. For a thicker consistency, you can reduce the amount of broth or simmer the chili uncovered to allow some liquid to evaporate.

Vegetables: The bell pepper, onion, jalapeño, and green chilis add layers of flavor and texture. They complement the creamy broth and chicken, providing a nice balance between the creaminess and the crunch of the vegetables.

Garnishing: Freshly chopped parsley, shredded cheese, or even a dollop of sour cream can be used to garnish the chili, adding a pop of color and an extra layer of flavor.

Serving Suggestions: This White Chicken Chili pairs well with cornbread, tortilla chips, or a simple side salad. It’s a versatile dish that can be enjoyed on its own or with your favorite sides.

Make-Ahead: The chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious when reheated.

Customization: You can customize this chili by adding beans (like white beans or cannellini beans) for extra protein and fiber, or by including more vegetables like corn or zucchini for added nutrition.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe.

Thighs tend to be a bit more flavorful and can work well in chili recipes.

Is the cayenne pepper necessary, or can I omit it for a milder chili?

The cayenne pepper is optional and can be omitted if you prefer a milder chili.

If you enjoy some heat, feel free to include it, but adjust the amount to your desired spice level.

Can I use low-fat or fat-free cream cheese and whipping cream to reduce the calorie content?

Yes, you can use lower-fat alternatives to cream cheese and whipping cream to reduce the calorie content.

However, keep in mind that this might affect the overall creaminess and richness of the chili.

How do I properly deseed a jalapeno pepper?

To deseed a jalapeno pepper, cut it in half lengthwise.

Then, use a spoon or knife to gently scrape out the seeds and the white membrane, which is the spiciest part of the pepper.

Be sure to wash your hands thoroughly afterward, and avoid touching your face or eyes.

Can I make this chili ahead of time?

Yes, you can prepare the chili in advance and reheat it when ready to serve.

In fact, chili often tastes even better the next day as the flavors have more time to meld together.

Just store it in an airtight container in the refrigerator and reheat on the stove or in the microwave.

Can I use pre-cooked or rotisserie chicken instead of raw chicken breasts?

Yes, you can save time by using pre-cooked or rotisserie chicken.

Simply shred the pre-cooked chicken and add it to the chili during the later stages of cooking to heat through.

What can I use as a substitute for heavy whipping cream in this recipe?

If you prefer a lighter option, you can substitute half-and-half or whole milk for heavy whipping cream.

Keep in mind that this may result in a slightly thinner consistency.

Is there a way to make this chili vegetarian or vegan?

Yes, you can make a vegetarian version of this chili by omitting the chicken and using vegetable broth instead of chicken broth.

To make it vegan, use dairy-free alternatives for butter, cream cheese, and cheese.

How spicy is this chili with the optional cayenne and jalapeno pepper?

The level of spiciness can vary depending on your taste and the specific jalapeno pepper you use.

If you’re sensitive to spice, you can omit the cayenne and reduce the amount of jalapeno or remove the seeds and membrane to make it milder.

Adjust the heat to your preference.

Can I freeze White Chicken Chili for later use?

Yes, this chili can be frozen.

Allow it to cool completely before transferring it to airtight containers or freezer bags.

Leave some space for expansion.

When reheating, you may need to add a little extra broth or cream to adjust the consistency.

Frozen chili can typically be stored for 2-3 months.