Welcome to FoodieFront, where you can find mouthwatering recipes and helpful cooking advice. Today, we’re delving into a comfort food staple called Creamy White Chicken Chili, which is sure to delight your palate. The flavorful ingredients in this dish—tender chicken, creamy broth, and savory spices—combine to provide a filling supper that’s suitable for any occasion. Whether you’re a seasoned cook or a kitchen novice, our step-by-step instructions will make it simple for you to make this filling chili.
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15.5 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup heavy cream
- Fresh cilantro, shredded cheese, and sour cream for garnish
INSTRUCTIONS
Sauté the Chicken:
-
To sauté the chicken, preheat a sizable saucepan of olive oil over medium heat. Add the chicken cubes and sauté them until they are just starting to brown. Chicken should be taken out of the pot and placed aside.
Sauté the Aromatics:
-
Add the diced onion to the same saucepan and cook until transparent. Add the minced garlic and stir; simmer for a further one to two minutes, or until fragrant.
Add Beans and Chilies:
-
Return the cooked chicken to the pot before adding the beans and chilies. White beans and diced green chiles should be added. Combine everything by giving it a good stir.
Season the Chili:
-
Add salt, pepper, ground cayenne pepper, dried oregano, and ground cumin to season the chili. To equally distribute the flavors, thoroughly mix.
Pour in the Broth:
-
Pour the broth over the ingredients, making sure it completely covers them. The mixture should slowly come to a boil.
Simmer to Perfection:
-
Turn down the heat and let the chili simmer for around 20 to 25 minutes. This enables the flavors to converge and mutate.
Add Cream and Corn:
-
Pour in the heavy cream and stir in the corn kernels to give the chili its creamy smoothness. Simmer for a further ten minutes.
Taste and Adjust:
-
Take a bite of your chili and modify the seasonings to your liking. Add a little more cayenne pepper if you prefer it hotter.
Serve and Garnish:
-
Ladle the chili into bowls once it has reached the flavor you desire before garnishing. Each plate should have fresh cilantro, cheese crumbles, and sour cream on top.
Creamy White Chicken Chili
In every spoonful of our Creamy White Chicken Chili, taste warmth and flavor. a warming combination of beans, spices, and delicate chicken. ideal for a warm lunch. Try it right away.
Equipment
- Large pot
- Wooden spoon:
- Cutting board and knife:
- Measuring spoons and cups
- Ladle
Ingredients
- 1 pound boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15.5 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup heavy cream
- Fresh cilantro, shredded cheese, and sour cream for garnish
Instructions
Sauté the Chicken:
- To sauté the chicken, preheat a sizable saucepan of olive oil over medium heat. Add the chicken cubes and sauté them until they are just starting to brown. Chicken should be taken out of the pot and placed aside.
Sauté the Aromatics:
- Add the diced onion to the same saucepan and cook until transparent. Add the minced garlic and stir; simmer for a further one to two minutes, or until fragrant.
Add Beans and Chilies:
- Return the cooked chicken to the pot before adding the beans and chilies. White beans and diced green chiles should be added. Combine everything by giving it a good stir.
Season the Chili:
- Add salt, pepper, ground cayenne pepper, dried oregano, and ground cumin to season the chili. To equally distribute the flavors, thoroughly mix.
Pour in the Broth:
- Pour the broth over the ingredients, making sure it completely covers them. The mixture should slowly come to a boil.
Simmer to Perfection:
- Turn down the heat and let the chili simmer for around 20 to 25 minutes. This enables the flavors to converge and mutate.
Add Cream and Corn:
- Pour in the heavy cream and stir in the corn kernels to give the chili its creamy smoothness. Simmer for a further ten minutes.
Taste and Adjust:
- Take a bite of your chili and modify the seasonings to your liking. Add a little more cayenne pepper if you prefer it hotter.
Serve and Garnish:
- Ladle the chili into bowls once it has reached the flavor you desire before garnishing. Each plate should have fresh cilantro, cheese crumbles, and sour cream on top.
Video
Nutrition Fact –
Nutritional Values Per Serving:
- Calories: ~350-400 kcal
- Protein: ~25-30g
- Carbohydrates: ~30-35g
- Dietary Fiber: ~8-10g
- Sugars: ~2-4g
- Fat: ~15-20g
- Saturated Fat: ~7-10g
- Cholesterol: ~70-90mg
- Sodium: ~800-1000mg
