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- 2 cups cooked chicken, shredded - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup corn (fresh or frozen) - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, for garnish - Lime wedges, for serving The main ingredients form the base of the creamy white chicken chili. Cooked chicken brings protein and flavor. White beans add creaminess and fiber. Diced green chilies give it a mild kick, while the onion and garlic provide depth. For additional flavor, corn adds sweetness and texture. Chicken broth keeps it moist and rich. Heavy cream transforms the chili into a comfort dish that feels indulgent. Spices are the heart of this recipe. Cumin adds warmth, while chili powder brings a hint of spice. Dried oregano rounds out the flavors. Season with salt and pepper to taste. Using fresh cilantro as a garnish brightens the dish. Lime wedges enhance the flavors when squeezed on top. This combination makes every bite a delight. You can find the Full Recipe in the detailed instructions above. - Heat olive oil in a large pot over medium heat. - Sauté diced onion until translucent. - Add minced garlic and cook until fragrant. Start by heating the olive oil. This helps to bring out the flavors. Onion adds a nice sweetness to the chili. Cook it for about five minutes. Once it turns translucent, add the minced garlic. Garlic brings a rich aroma and taste. Cook it just until you smell it, which should take about one minute. - Stir in the shredded chicken, green chilies, corn, and white beans. - Pour in chicken broth and bring to a gentle simmer. Next, add the shredded chicken. This is where the chili gets its heartiness. Mix in the green chilies, corn, and white beans. Each ingredient adds its own unique flavor. Once everything is well combined, pour in the chicken broth. This will create a lovely base for your chili. Bring the mixture to a gentle simmer. This allows the flavors to blend beautifully. - Add cumin, chili powder, and oregano. - Let simmer for 15 minutes to meld flavors. - Reduce heat and stir in heavy cream, cooking for an additional 5 minutes. Now it's time to add spices. Sprinkle in the cumin, chili powder, and oregano. These spices give the chili its warm and comforting taste. Let the chili simmer for 15 minutes. This is when the magic happens, and the flavors meld together. After that, reduce the heat and stir in the heavy cream. This will make your chili creamy and rich. Cook it for another five minutes to heat through. Enjoy every spoonful of your creamy white chicken chili! You can find the Full Recipe if you want precise instructions or to share with friends. - Use leftover roast chicken for convenience. This saves time and adds flavor. - Adjust spice levels by varying chili powder amount. Start with less if unsure. - Serve in deep bowls garnished with cilantro. This adds a fresh touch. - Pair with warm crusty bread or tortilla chips. They make great dippers. - Ensure chicken is thoroughly cooked to avoid foodborne illness. Use a meat thermometer. - Keep leftovers refrigerated within 2 hours of cooking. This helps prevent spoilage. {{image_2}} You can change up the protein in this dish. Substitute shredded turkey or tofu for the chicken. This keeps the meal tasty while adding variety. Use a low-fat cream or coconut milk for lighter options. These swaps help you enjoy a creamy dish without too many calories. To kick up the heat, add diced jalapeños. This gives your chili a nice spicy kick. You can also incorporate smoked paprika for a smoky flavor. This adds depth and warmth to your dish, making it even more appealing. You can make this chili gluten-free by checking your broth label. Many brands offer gluten-free options. For a vegan version, use beans and vegetables only. Replace the cream with coconut milk for a rich taste without dairy. These modifications let everyone enjoy this comforting dish. Store your creamy white chicken chili in an airtight container. It stays fresh for up to 3 days. Make sure it cools down before you seal it up. This helps keep the flavors intact. You can freeze the chili in a suitable container for up to 3 months. To thaw, place it in the refrigerator overnight. This method keeps the texture and flavor from changing too much. When ready to enjoy, reheat on the stove over low heat. Add a splash of broth if it seems too thick. You can also microwave it in short intervals. Just remember to stir frequently to heat it evenly. You can use half-and-half, sour cream, or coconut milk as alternatives. Half-and-half gives a nice creaminess. Sour cream adds a tangy touch. Coconut milk is great for a dairy-free option. It has a mild spice level; adjust chili powder to increase heat. If you like it hot, add more chili powder. You can also add jalapeños or hot sauce to spice it up. Yes, you can combine ingredients in a slow cooker and cook on low for 6-8 hours. This method makes it easy and lets the flavors blend well. Just add the heavy cream in the last hour. You can thicken it by adding more beans or using a cornstarch slurry. A slurry is made by mixing cornstarch with water, then stirring it into the chili. This method works fast and keeps it creamy. It pairs well with tortilla chips, cornbread, or a fresh salad. Tortilla chips add crunch, while cornbread is a nice side. A salad brings a refreshing balance to the dish. You can find the Full Recipe for Creamy White Chicken Chili in the provided instructions. You now have a complete guide to making Creamy White Chicken Chili. We covered the key ingredients, easy steps, and useful tips. If you follow these instructions, your chili will be tasty and satisfying. Remember, you can adjust the flavors to fit your taste. Try out different ingredients or serving options. Feel free to store leftovers for later enjoyment. Enjoy your cooking journey, and stay safe in the kitchen!

Creamy White Chicken Chili

Warm up with this creamy white chicken chili delight that’s packed with flavor and easy to make! Using simple ingredients like shredded chicken, white beans, and a hint of spice, this comforting dish is perfect for chilly evenings. In just 35 minutes, you can enjoy a hearty meal that serves six.
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Ingredients
  

2 cups cooked chicken, shredded

1 can (15 oz) white beans, drained and rinsed

1 can (4 oz) diced green chilies

1 medium onion, diced

3 cloves garlic, minced

1 cup corn (fresh or frozen)

4 cups chicken broth

1 cup heavy cream

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

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

    Stir in the minced garlic and cook for another 1 minute until fragrant.

      Add the shredded chicken, diced green chilies, corn, and white beans. Mix well.

        Pour in the chicken broth and bring to a gentle simmer.

          Stir in the cumin, chili powder, and oregano. Let the mixture simmer for about 15 minutes, allowing flavors to meld.

            Reduce the heat to low and stir in the heavy cream. Cook for an additional 5 minutes to heat through.

              Season with salt and pepper to taste.

                Serve hot, garnished with fresh cilantro and a wedge of lime on the side.

                  Prep Time: 10 min | Total Time: 35 min | Servings: 6

                    - Presentation Tips: Serve the chili in deep bowls, garnished with a sprinkle of fresh cilantro and a slice of lime on top for added color and flavor. Enjoy with warm crusty bread or tortilla chips on the side!