Description
This Creamy White Chicken Chili is a comforting and flavorful dish featuring tender chicken thighs, white beans, and a blend of spices. Cooked on the stovetop and enriched with cream cheese and sour cream, it offers a rich, creamy texture balanced by a mild, yet zesty heat. Perfect for cozy dinners, it can be customized with your favorite toppings for an extra burst of flavor.
Ingredients
Scale
Vegetables and Aromatics
- 1 yellow onion
- 4 cloves garlic
- 1 jalapeño
Proteins
- 1.5 lbs. boneless, skinless chicken thighs
Beans and Vegetables
- 2 15 oz. cans cannellini beans, drained
- 1 15 oz. can pinto beans, drained
- 1 7 oz. can diced green chiles
- 1 cup frozen corn
Spices and Seasonings
- 1 Tbsp olive oil
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/4 tsp freshly cracked black pepper
Liquids and Dairy
- 3 cups chicken broth
- 4 oz. cream cheese
- 1/2 cup sour cream
Instructions
- Prepare Vegetables: Dice the onion and mince the garlic. Deseed and dice the jalapeño to control the heat level.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño and sauté until the onions are soft and translucent.
- Add Ingredients: Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, black pepper, and chicken broth to the pot. Stir everything to combine evenly.
- Simmer Chili: Cover the pot with a lid and increase heat to medium-high until the chili comes to a boil. Reduce heat to medium-low and let it simmer gently for 30 minutes, stirring occasionally to prevent sticking.
- Shred Chicken: Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot along with the frozen corn, stirring to combine and heat through.
- Add Creamy Ingredients: Cut the cream cheese into chunks and stir it into the chili until fully melted and incorporated. Then stir in the sour cream for extra creaminess.
- Thicken Chili: To thicken, mash some of the beans against the side of the pot, blending them into the broth for a heartier texture.
- Season and Serve: Taste the chili and adjust the seasoning if necessary. Serve hot with your choice of toppings such as sour cream, cheese, green onions, cilantro, tortilla chips, and avocado.
Notes
- Boneless, skinless chicken thighs are recommended for their tenderness and ability to stay moist during simmering. If using chicken breasts, simmer gently to avoid drying out.
- Toppings such as sour cream, Monterey Jack or Pepper Jack cheese, green onions, fresh cilantro, tortilla chips, hot sauce, jalapeños, avocado, or lime add great flavor and texture.
- Adjust the spice level by omitting jalapeño and cayenne for mild chili, or including jalapeño seeds, hot diced green chiles, and extra cayenne for a spicier dish. Hot sauce can also be added for more heat.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
