Oh boy, do I have a treat for you today! If you’re looking to warm up your belly and your soul, let me introduce you to my **Best Ever White Chicken Chili**. This dish has been a staple in my household for years, and every time I make it, I can’t help but feel a wave of cozy nostalgia wash over me. It reminds me of chilly autumn days when we’d gather around the table, bowls in hand, savoring the rich flavors and hearty goodness. It’s comfort food at its finest and perfect for any gathering—or just a quiet night in!
What I love most about this chili is its versatility; whether you want something mild and creamy or spicy and zesty, you can adjust the heat with a sprinkle of jalapeños. Plus, it comes together in one pot, giving you less mess to deal with and more time to enjoy your company! So, let me take you through the steps to make this deliciousness!
What’s in Best Ever White Chicken Chili?
- Boneless, skinless chicken breasts: This is the star of the show! I love how tender and juicy the chicken becomes as it simmers. You can also use rotisserie chicken for a time-saving twist—trust me, it’s still delish!
- White beans: Cannellini or great northern work beautifully. They add creaminess and a lovely texture that pairs wonderfully with the other ingredients.
- Corn: Sweet, juicy kernels bring a pop of flavor and color to the mix. I usually go for sweet corn from a can for convenience.
- Diced tomatoes with green chilies: These add a hint of zest and depth to the chili. I’m partial to the Ro-Tel brand, but whatever you have on hand is perfect!
- Onion and garlic: These two aromatics are essential; they create a solid flavor base. I always say, “In a world full of onions, be a garlic!”
- Chicken broth: A flavorful broth keeps the chili rich and comforting. I prefer homemade when I have the time, but store-bought works like a charm too!
- Heavy cream: This adds the creamy goodness that ties everything together. You could use half-and-half for a lighter option, but I say go for the full cream if you can!
- Seasonings: Ground cumin, chili powder, smoked paprika, salt, and pepper—each contributes to the warm, savory essence of the dish.
- Fresh cilantro: A sprinkle on top for garnish gives a fresh burst of flavor—plus, it looks pretty!
- Cheese: Monterey Jack or cheddar brings an indulgent finish. Feel free to go cheese crazy on top!
- Optional jalapeños: If you like a little heat, don’t hesitate to toss some in—just the right kick to elevate the whole dish.
Is Best Ever White Chicken Chili Good for You?
Yes, it sure is! This chili packs a punch with lean chicken breasts, stuffed with protein to keep you satisfied. The white beans add fiber, which is always a plus for digestion. And how about that corn? It’s rich in antioxidants that are super great for your health! However, keep in mind that heavy cream makes this chili a bit decadent, so if you’re keeping an eye on calories, consider using a lighter cream alternative. Overall, I’d call it comfort food with a nutritious twist—especially when you serve it with a side of veggies or a salad!
Ingredients List
- 1 lb (450g) boneless, skinless chicken breasts
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 cup shredded cheese (Monterey Jack or cheddar, for topping)
- Optional: sliced jalapeños (for heat)
How to Make Best Ever White Chicken Chili?
- First things first—grab a large pot or Dutch oven and toss in your chicken breasts, diced onion, minced garlic, chicken broth, and all the seasonings: cumin, chili powder, smoked paprika, salt, and pepper.
- Bring it all to a boil over medium-high heat, then reduce the heat and let it simmer. Cover it up and let it cook for about 20-25 minutes until the chicken is cooked through and tender.
- Remove the chicken from the pot (careful, it’s hot!) and shred it using two forks—this is where the magic happens! Return all that tender goodness back into the pot.
- Now, it’s time for the creamy goodness. Stir in those lovely white beans, corn, the can of diced tomatoes with green chilies, and the heavy cream.
- Let it all simmer together for an additional 10-15 minutes until everything is heated through and beautifully combined—don’t forget to stir occasionally!
- Give it a taste and adjust the seasoning if needed. This is your masterpiece, after all!
- Serving time! Ladle the chili into bowls and garnish with fresh cilantro and a generous sprinkle of shredded cheese. Feeling spicy? Go ahead and add some sliced jalapeños on top!
Chili Tips and Tricks!
- If you want to make this in a slow cooker, simply combine all the ingredients (except the cream) and cook on low for 6-8 hours. Stir in the cream just before serving—it’ll be great!
- For a twist, try adding diced bell peppers or celery to the initial pot for extra veggies.
- This chili is fantastic served with tortilla chips or cornbread. Let’s be honest, who can resist dipping?
Alright, my friends! If you’re ready for a dinner that’s quick, scrumptious, and a total crowd-pleaser, give this Best Ever White Chicken Chili a go! I can’t wait for you to try it and hear how it turned out for you. Remember to share your thoughts and any fun twists you added! Happy cooking!
