Creamy Stovetop White Chicken Chili

$- 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 cans (15 oz each) white beans, drained and rinsed - 1 can (4 oz) diced green chilies, with juices - 2 cups low-sodium chicken broth - 1 cup corn (fresh, canned, or frozen) - 1 cup sour cream or Greek yogurt - 1 cup shredded Monterey Jack cheese, plus extra for garnish These main ingredients form the heart of your stovetop white chicken chili. The chicken adds protein, while the beans provide fiber. The green chilies give a mild heat, and the corn adds sweetness. Sour cream or Greek yogurt brings creaminess, making the dish cozy and filling. - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and freshly ground black pepper to taste Spices and seasonings are crucial for flavor in this chili. Ground cumin adds warmth, while chili powder gives a nice kick. Smoked paprika adds depth and a hint of smokiness. Adjust the salt and pepper to match your taste, enhancing the overall dish. - Fresh cilantro, chopped - Lime wedges - Tortilla chips Garnishes elevate your chili. Fresh cilantro adds brightness, and lime wedges give a zesty touch. Serve with tortilla chips for a crunchy contrast. This makes your meal fun and interactive. You can dip the chips into the chili, adding an enjoyable texture. {{ingredient_image_2}} - Start by chopping 1 pound of chicken breasts into small pieces. - Season the chicken with salt, pepper, cumin, chili powder, and smoked paprika. - Next, finely chop 1 medium onion and mince 2 cloves of garlic. - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add the chopped onion and cook for about 5 minutes. Stir until soft. - Mix in the minced garlic and cook for 1-2 minutes. Keep stirring to avoid burning. - Then, add the seasoned chicken to the pot. Cook for 5-7 minutes, stirring often. - Ensure the chicken is browned and no longer pink. - Pour in 2 cups of low-sodium chicken broth. - Add 2 cans of drained white beans and 1 can of diced green chilies. - Stir in 1 cup of corn, then mix everything well. - Bring the mixture to a gentle simmer over medium heat. - Let the chili simmer uncovered for 15 minutes. This helps blend all the flavors. - Remove the pot from heat, then stir in 1 cup of sour cream and 1 cup of cheese. - Mix until the chili is creamy. If it’s too thick, add a bit more broth. - Taste the chili and adjust salt and pepper as needed. - Serve hot, garnished with cilantro and extra cheese. Add lime wedges for zest! - To ensure the chicken is fully cooked, cut it into small pieces. This helps it cook faster and evenly. Always check that the chicken is no longer pink in the center. - If you want a thicker chili, let it simmer longer. For a thinner chili, just add a bit more chicken broth. Stir well to mix everything together. - To add more heat, try adding extra chili powder or even some cayenne pepper. Start with a small amount and taste as you go. - Fresh ingredients make a big difference. Use fresh garlic and onions for a stronger flavor. Fresh cilantro adds brightness at the end. - Pair Stovetop White Chicken Chili with warm tortilla chips or crusty bread. This makes for a filling and fun meal. - For garnishing, sprinkle extra cheese and chopped cilantro on top. A squeeze of lime juice also brightens the dish and adds a zesty kick. Pro Tips Perfectly Season Your Chicken: Before cooking, season the diced chicken with salt and pepper to enhance its flavor. This simple step ensures your chicken is flavorful throughout the dish. Customize Your Spice Level: If you prefer a spicier chili, add more diced green chilies or a pinch of cayenne pepper. Adjust the spices to suit your taste for the perfect heat. Use Fresh Ingredients: Whenever possible, opt for fresh corn and herbs. Fresh ingredients not only improve the flavor but also the overall appearance of the dish. Let It Simmer: Allowing the chili to simmer for a longer time can deepen the flavors. If time permits, let it cook for 20-30 minutes for an even more delicious result. {{image_4}} You can change this recipe to fit your diet. If you want less fat, use turkey instead of chicken. It cooks well and tastes great. For a plant-based option, try using tofu or chickpeas. Both add protein and flavor. If you're dairy-free, replace sour cream with cashew cream. It blends smoothly and adds a nice texture. You can mix it up by adding different veggies. Bell peppers, zucchini, or spinach add color and nutrients. You can also swap out beans. Black beans or pinto beans can work nicely. For a kick, add spices like cayenne pepper or jalapeños. These can give your chili a fun twist. Think about how you want to serve your chili. You can use it as a dip. Just pour it into a bowl and serve with chips. It also works great as a topping. Try it on baked potatoes or nachos for a tasty meal. If you're prepping meals, store some chili in small containers. This makes it easy to grab for lunch or dinner later. To store leftovers, let the chili cool first. Then, transfer it to an airtight container. This keeps the chili fresh and safe. Store it in the fridge for up to three days. If you want to enjoy it longer, freezing is a great option. You can freeze Stovetop White Chicken Chili for up to three months. To freeze, place it in a freezer-safe container. Leave some space at the top for expansion. When ready to eat, thaw it overnight in the fridge. Reheat on the stove over low heat. You may need to add a splash of broth to get the right texture again. Make this chili ahead of time for easy meals. You can cook it and store it in portions. This helps when you want a quick lunch or dinner. Reheat only what you need, so the rest stays fresh. This chili also tastes great the next day! How long does it take to cook Stovetop White Chicken Chili? It takes about 35 minutes to cook this chili. You spend 10 minutes prepping and 25 minutes cooking. This quick meal fits perfectly into a busy schedule. Can I make this chili ahead of time? Yes, you can make this chili ahead of time. It tastes great when you reheat it. Just store it in the fridge for up to three days. What can I substitute for sour cream? You can use Greek yogurt in place of sour cream. It adds creaminess and a bit of tang. You can also skip it for a lighter version. Is it possible to make this chili spicy? Absolutely! You can add diced jalapeños or a splash of hot sauce. Adjust the spices to your taste for a spicy kick. What side dishes go well with white chicken chili? Serve it with tortilla chips, cornbread, or a fresh salad. These sides balance the rich flavors of the chili nicely. Can I serve this chili in tortillas or burritos? Yes! This chili works well in tortillas or burritos. Just scoop it in and enjoy a delicious, hearty meal. In this blog post, we explored making Stovetop White Chicken Chili. We discussed essential ingredients like chicken, beans, and spices. I shared step-by-step instructions for cooking, combining flavors, and finishing your dish. You learned about helpful tips, serving suggestions, and possible variations for dietary needs. By storing leftovers correctly, you can enjoy this meal later. I hope you feel ready to create your own delicious chili. Enjoy the flavors and warmth of your dish!$

Creamy Stovetop White Chicken Chili

A delicious and creamy chili made with chicken, white beans, and spices, perfect for a cozy meal.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 6

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 cans (15 oz each) white beans (cannellini or Great Northern), thoroughly drained and rinsed
1 can (4 oz) diced green chilies, with juices
2 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
0.5 teaspoon smoked paprika
to taste Salt and freshly ground black pepper
1 cup corn (fresh, canned, or frozen)
1 cup sour cream (or Greek yogurt for a lighter option)
1 cup shredded Monterey Jack cheese, plus extra for garnish
to taste Fresh cilantro leaves, chopped, for garnish
as needed Lime wedges, for serving

Instructions

In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat until shimmering.
Add the finely chopped onion to the pot and sauté for about 5 minutes, or until the onion is soft and translucent, stirring occasionally to prevent burning.
Incorporate the minced garlic and cook for an additional 1-2 minutes, stirring constantly until the garlic is aromatic.
Stir in the diced chicken pieces, generously seasoning them with the ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for roughly 5-7 minutes, stirring occasionally, until the chicken is browned and no longer pink in the center.
Pour in the low-sodium chicken broth, then add the drained white beans, diced green chilies (including their juices), and corn to the pot. Mix everything together until evenly combined.
Increase the heat slightly to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, and let it cook uncovered for about 15 minutes.
Remove the pot from heat and gently stir in the sour cream and shredded Monterey Jack cheese, mixing until the chili is creamy and fully combined. If the mixture is too thick, feel free to add a splash more chicken broth until the desired consistency is reached.
Taste the chili and adjust the seasoning with salt and pepper if necessary. Serve hot, garnished with chopped fresh cilantro and extra shredded cheese, with lime wedges on the side.

Notes

Serve with tortilla chips or warm crusty bread for a complete meal.

Keyword chicken, chili, creamy, stovetop, white beans