If you're looking for a cozy meal that warms the soul, this Easy Healthy White Chicken Chili is just what you need. I remember the first time I made this for my family; my son, Jake, declared it the best chili ever! With its creamy texture and zesty flavor, you'll see why this dish is a favorite around our dinner table.
Why You’ll Love It
- It's a one-pot wonder, making cleanup a breeze.
- Packed with protein and fiber, it's a healthy choice.
- You can customize it with your favorite toppings.
Pure Comfort
This chili is pure comfort in a bowl. The creamy broth, tender chicken, and hearty beans come together to create a dish that's perfect for chilly nights or busy weeknights.
What You Need
- 1 1 lb boneless, skinless chicken breasts – You can substitute with rotisserie chicken for a quicker option.
- 1 1 large yellow onion, diced – Adds sweetness and depth.
- 2 2 cloves garlic, minced – Fresh garlic enhances flavor.
- 1 1 can (15 oz) white beans, drained and rinsed – Great source of fiber.
- 1 1 can (4 oz) diced green chilies – Adds a mild kick.
- 4 4 cups low-sodium chicken broth – Use vegetable broth for a vegetarian option.
- 1 1 tsp ground cumin – For a warm, earthy flavor.
- 1 1 tsp chili powder – Adjust to taste for spice.
- 1 1 cup heavy cream – Can substitute with coconut milk for a dairy-free version.
- to taste Salt and pepper to taste – Season to your preference.
Time to Cook
Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare it a day in advance.
Steps to Make It
- Start by cooking the chicken in a large pot over medium heat. Let it cook for about 5-7 minutes until it's no longer pink, stirring occasionally to ensure even cooking.
- Once the chicken is cooked, remove it from the pot and shred it using two forks. This will give you tender, bite-sized pieces that soak up all the flavors.
- In the same pot, add the diced onion and garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant; this builds a great base for your chili.
- Next, stir in the white beans and diced green chilies. Let them mingle for a minute before adding the chicken broth, which will create a deliciously creamy texture as it simmers.
- Add the shredded chicken back into the pot along with the cumin and chili powder. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, allowing all the flavors to blend beautifully.
- Finally, stir in the heavy cream and season with salt and pepper to taste. Let it cook for an additional 5 minutes until heated through; the chili should be creamy and comforting.
Make It Perfect
- For extra flavor, consider adding a squeeze of lime juice before serving.
- Top with fresh cilantro, avocado, or shredded cheese for a delightful finish.
- If you prefer a thicker chili, let it simmer longer to reduce the broth.
Mix It Up
- Add corn for a sweet crunch.
- Substitute turkey for chicken for a leaner option.
- Try using different beans like cannellini or navy beans.
Perfect Partners
- Serve with warm cornbread for a classic pairing.
- Pair with a fresh garden salad for a light side.
- Enjoy with tortilla chips for added crunch.
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FAQs
Can I make this chili ahead of time?
Absolutely! It tastes even better the next day.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this chili?
Yes, it freezes well for up to 3 months. Just thaw and reheat.
What can I substitute for heavy cream?
Coconut milk works great for a dairy-free option.
Is this chili spicy?
It’s mildly spicy, but you can adjust the chili powder to your liking.
Conclusion
This Easy Healthy White Chicken Chili is a comforting dish that everyone will love. With its creamy texture and delicious flavors, it's sure to become a family favorite. So, gather your ingredients and enjoy a warm bowl of goodness tonight!
Easy Healthy White Chicken Chili Recipe
Equipment
- Large Pot
Ingredients
Ingredients
- 1 lb boneless, skinless chicken breasts You can substitute with rotisserie chicken for a quicker option.
- 1 large yellow onion, diced Adds sweetness and depth.
- 2 cloves garlic, minced Fresh garlic enhances flavor.
- 1 can (15 oz) white beans, drained and rinsed Great source of fiber.
- 1 can (4 oz) diced green chilies Adds a mild kick.
- 4 cups low-sodium chicken broth Use vegetable broth for a vegetarian option.
- 1 tsp ground cumin For a warm, earthy flavor.
- 1 tsp chili powder Adjust to taste for spice.
- 1 cup heavy cream Can substitute with coconut milk for a dairy-free version.
- to taste Salt and pepper Season to your preference.
Instructions
- Start by cooking the chicken in a large pot over medium heat for about 5-7 minutes until it’s no longer pink, stirring occasionally.
- Once the chicken is cooked, remove it from the pot and shred it using two forks.
- In the same pot, add the diced onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
- Stir in the white beans and diced green chilies, then add the chicken broth.
- Add the shredded chicken back along with the cumin and chili powder. Bring to a gentle boil, then simmer for about 20 minutes.
- Stir in the heavy cream and season with salt and pepper to taste, cooking for an additional 5 minutes.