White Chicken Chili

Step-by-Step Directions for White Chicken Chili

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. Cook the Chicken: Place the chicken breasts or thighs into the pot and season with cumin, chili powder, oregano, smoked paprika (if using), salt, and pepper. Pour in the chicken broth and bring to a simmer. Cover and cook for about 15-20 minutes, or until the chicken is fully cooked and tender.
3. Shred the Chicken: Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
4. Add Beans and Corn: Stir in the white beans and corn (if using). Let the chili simmer for another 10-15 minutes to allow the flavors to meld together.
5. Make It Creamy: Reduce the heat to low and stir in the sour cream (or Greek yogurt) and heavy cream or half-and-half. Taste and adjust the seasonings, adding more salt, pepper, or spices as needed.
6. Serve and Garnish: Ladle the White Chicken Chili into bowls and top with your favorite garnishes: shredded cheese, fresh cilantro, a squeeze of lime, and sliced jalapeños for extra heat.

Tips for the Perfect White Chicken Chili

• Adjust the Heat Level: This recipe is mild as written. For a spicier chili, add extra chili powder or cayenne pepper, or include a diced jalapeño with the onion.
• Use Rotisserie Chicken: For a quicker version, use shredded rotisserie chicken and skip the simmering step. Simply add the chicken to the pot when you add the beans.
• Make It Dairy-Free: If you’d like to keep this recipe dairy-free, replace the heavy cream with coconut milk, and skip the sour cream or use a dairy-free alternative.
• Add Extra Veggies: You can bulk up this chili with extra vegetables like bell peppers or diced zucchini. Simply add them along with the onion for a veggie-packed chili.

FAQ: Common Questions About White Chicken Chili

Q: Can I make White Chicken Chili in a slow cooker?
A: Yes! Add all ingredients except for the sour cream and heavy cream to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken, then stir in the sour cream and heavy cream just before serving.

Q: How do I make this chili thicker?
A: If you prefer a thicker chili, use an immersion blender to puree a portion of the beans and chicken. This will add thickness while keeping the creamy texture.

Q: Can I freeze White Chicken Chili?
A: Absolutely! Let the chili cool completely, then transfer to airtight containers and freeze for up to three months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

Q: How spicy is this recipe?
A: This chili is mild, making it family-friendly. To add heat, include more chili powder, jalapeños, or even a dash of hot sauce to taste.