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- 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 green bell pepper, diced - 2 cans white beans (cannellini or navy), drained and rinsed - 2 cups chicken broth - 1 cup heavy cream (or coconut cream for a lighter option) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup corn (fresh, frozen, or canned) - Fresh cilantro for garnish - Lime wedges for serving - For chicken, you can use turkey or even shredded rotisserie chicken. - If you want a creamy base but prefer dairy-free, coconut cream works well. - You will need olive oil, chicken broth, and spices like cumin and paprika. - Optional items include shredded cheese or avocado to boost flavor. {{ingredient_image_1}} To start, gather your ingredients. You need: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 green bell pepper, diced - 2 cans white beans, drained and rinsed - 2 cups chicken broth - 1 cup heavy cream - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup corn - Fresh cilantro for garnish - Lime wedges for serving Heat the olive oil in a large pot over medium heat. Add the diced chicken and season it with salt and pepper. Sauté the chicken until it turns brown on all sides. This should take about 5 to 7 minutes. Once browned, remove the chicken and set it aside. Next, in the same pot, toss in the chopped onion, minced garlic, and diced green bell pepper. Sauté these for about 5 minutes until the veggies soften and smell great. Now, stir in the ground cumin, smoked paprika, and chili powder. Cook this mixture for 1 minute to let the spices release their flavor. Then, add the browned chicken back into the pot along with the white beans, chicken broth, and corn. Bring everything to a boil. Once boiling, lower the heat and let it simmer for 15 minutes. Stir it occasionally to keep it from sticking. After 15 minutes, pour in the heavy cream and mix well. Allow the chili to simmer for another 5 minutes to thicken slightly. Taste it and adjust the seasoning with more salt or pepper if needed. For a nice presentation, serve the chili in rustic bowls. Add a sprinkle of fresh cilantro on top and place a lime wedge on the side. The lime adds a bright pop of flavor when squeezed over the chili. You can also offer tortilla chips on the side for extra crunch. Enjoy your creamy garlic white chicken chili! To get the best texture in your chili, focus on simmering time. After adding the chicken back in, let it simmer for 15 minutes. This allows the flavors to meld. If you want a thicker chili, simmer for an extra 5 minutes. Stir often to avoid sticking. Seasonings can elevate this dish. I recommend adding more cumin or smoked paprika for depth. If you love spice, try adding a pinch of cayenne pepper. For garnishes, fresh cilantro brightens the dish. Lime wedges add a zesty kick when squeezed on top. Avoid overcooking the chicken. It should be tender, not dry. Keep an eye on the chicken as it cooks. Also, be mindful of spice balance. If you add too much, it can overpower the other flavors. Taste as you go to find the right mix. Pro Tips Use High-Quality Chicken: Opt for organic or free-range chicken breasts for a more flavorful and tender result. Customize Spice Levels: Adjust the amount of chili powder according to your heat preference, or add fresh jalapeños for an extra kick. Thicken with Cornstarch: If you prefer a thicker chili, mix 1 tablespoon of cornstarch with a little water and stir it into the pot during the last few minutes of cooking. Garnish Creatively: Enhance presentation and flavor by adding avocado slices, shredded cheese, or a dollop of sour cream on top before serving. {{image_2}} You can switch up the chicken in this creamy garlic white chicken chili. Ground turkey works well. It has a similar taste but is leaner. You can also use beans as a great option. White beans add creaminess and protein. They make the chili filling and tasty. For a vegetarian version, simply leave out the chicken. You can add more beans or some diced tofu. This way, you keep the chili hearty and satisfying. Try different beans like black beans or chickpeas. They will give the dish a unique twist. Want to spice things up? Add some diced chilies for heat. You can use jalapeños or green chilies. This will give your chili a nice kick. Adjust the amount based on how spicy you like your food. Incorporating local ingredients can also add flavor. If you're in the Southwest, try adding corn or fresh tomatoes. These ingredients will enhance the dish and give it a fresh taste. You can also add fresh herbs like cilantro or parsley for extra flavor. Looking for low-calorie options? You can use coconut cream instead of heavy cream. This option keeps the dish creamy but lighter. You can also reduce the amount of oil used when cooking. For gluten-free options, this chili is already a good choice. Just make sure your chicken broth is gluten-free. This way, everyone can enjoy it without worry. You can also serve it with gluten-free tortilla chips for crunch. After you enjoy your creamy garlic white chicken chili, store any leftovers right away. Place the chili in an airtight container. This helps keep it fresh. You can keep it in the fridge for up to four days. If you want to store it longer, freeze it. Use a freezer-safe container or bag. Make sure to remove as much air as possible. The chili can last in the freezer for up to three months. When you reheat the chili, do it slowly. Use a pot on low heat, stirring often. This helps keep the creaminess. If you use the microwave, heat in short bursts. Stir in between to mix the heat evenly. Avoid bringing it to a full boil. This can cause the cream to separate. In the fridge, your creamy garlic white chicken chili lasts about four days. After that, it may spoil. Look for signs like a sour smell or changes in color. If it smells off or looks strange, toss it out. Trust your senses to keep safe and enjoy your food! Yes, you can make this chili in a slow cooker. Start by browning the chicken in a pan. Then, add it to the slow cooker with the other ingredients. Set it on low for 6 to 8 hours or high for 3 to 4 hours. This method allows flavors to develop slowly and gives a smooth texture. The chili has a mild heat level. It uses chili powder, which adds flavor without too much spice. If you want it spicier, add more chili powder or diced jalapeños. You can also serve hot sauce on the side for those who like extra heat. Absolutely! Adding vegetables boosts nutrition and flavor. Good choices include diced carrots, zucchini, or spinach. Chop them small for even cooking. You can add them when you sauté the onion and garlic for best results. This blog post covers key ingredients for chili, including chicken, veggies, and spices. I shared helpful alternatives and essential pantry items to enhance your dish. The step-by-step instructions guide you through preparation, cooking, and serving tips. I also provided useful tricks for perfect texture and flavor. Lastly, I explained storage and reheating for leftovers, plus answered common questions. Now, you’re ready to make a chili that's tasty and your own. Enjoy your cooking journey!

Creamy Garlic White Chicken Chili

A rich and creamy chili featuring tender chicken, white beans, and a blend of spices, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 green bell pepper diced
  • 2 cans white beans (cannellini or navy), drained and rinsed
  • 2 cups chicken broth
  • 1 cup heavy cream (or coconut cream for a lighter option)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup corn (fresh, frozen, or canned)
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Sauté until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
  • In the same pot, add the chopped onion, minced garlic, and diced green bell pepper. Sauté for 5 minutes, or until the vegetables are softened and fragrant.
  • Stir in the ground cumin, smoked paprika, and chili powder, cooking for another 1 minute to let the spices bloom.
  • Add the cooked chicken back into the pot along with the drained white beans, chicken broth, and corn. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
  • After 15 minutes, stir in the heavy cream and mix well. Let the chili simmer for an additional 5 minutes to heat through and thicken slightly.
  • Taste and adjust seasoning with more salt, pepper, or spices as needed.
  • Serve the chili hot, garnished with fresh cilantro and a wedge of lime on the side for squeezing over the top.

Notes

Serve in rustic bowls with a sprinkle of cilantro and a lime wedge for added flavor. Tortilla chips make a great side.
Keyword chicken, chili, creamy, garlic