Introduction
If you’re looking for a comforting and hearty meal that’s sure to warm you up, this creamy chicken chili is a perfect choice. Packed with flavors and a delightful combination of ingredients, this dish is perfect for weeknight dinners or gatherings with friends and family. The creamy texture of the chili, complemented by tender chicken and a variety of spices, will leave everyone asking for seconds.
Detailed Ingredients with measures
2 onions, diced
1 tablespoon minced garlic
2 tablespoons lime juice
1 tablespoon olive oil
2 pounds cooked chicken, cubed
32 ounces low-sodium chicken broth
62 ounces great northern white beans, fully drained and rinsed
12 ounces diced green chiles, drained
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
½ teaspoon cayenne pepper
1 teaspoon chili powder
½ cup chopped fresh cilantro
8 ounces low-fat cream cheese, cubed
1 cup heavy cream
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6-8 servings
Enjoy this creamy chicken chili, topped with your favorite ingredients like tortilla chips, jalapeños, fresh cilantro, shredded cheese, sour cream, or avocado for an extra layer of flavor and presentation. It’s a delicious recipe that combines convenience with delightful taste, making it a go-to for any home cook.
Detailed Directions and Instructions
Step 1: Sauté Onions and Garlic
In a 6-quart Dutch oven or stockpot, sauté the diced onions and minced garlic in olive oil and lime juice over medium-high heat until the onions are fragrant and translucent.
Step 2: Add Remaining Ingredients
Add the cooked cubed chicken, low-sodium chicken broth, drained and rinsed great northern white beans, drained diced green chiles, kosher salt, ground black pepper, ground cumin, dried oregano, cayenne pepper, and chili powder to the pot. Bring the mixture to a boil, stirring often, then reduce the heat to a simmer.
Step 3: Simmer the Chili
Simmer uncovered for 30-45 minutes, or until the chili reaches your desired thickness, stirring occasionally. For a thicker consistency and more blended flavors, you can simmer for up to an hour.
Step 4: Incorporate Cream and Cilantro
Add the chopped fresh cilantro, cubed low-fat cream cheese, and heavy cream to the pot. Stir until the cream cheese is fully melted and incorporated into the chili.
Step 5: Serve and Garnish
Serve the chili hot, garnished with your choice of optional toppings such as tortilla chips or strips, jalapeños, cilantro, shredded cheese, sour cream, and avocado.
Notes
Serving Suggestions
Consider offering a variety of toppings on the side so that guests can customize their bowls of chili to their liking.
Storage Instructions
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Adjusting Spice Levels
Feel free to adjust the amount of cayenne pepper and chili powder based on your preference for heat.
Using Fresh Ingredients
For enhanced flavor, use fresh lime juice instead of bottled lime juice, and consider adding additional fresh herbs if desired.
Cook techniques
Sautéing
Sauté onions and garlic in olive oil and lime juice over medium-high heat until the onions become fragrant and translucent. This technique enhances the flavors and prepares the base for the chili.
Simmering
After adding the main ingredients, bring the mixture to a boil and then reduce to a simmer. This slow cooking method helps to blend the flavors and achieve the desired thickness in the chili.
Incorporating Dairy
Add cubed cream cheese and heavy cream towards the end of cooking. Stir until fully incorporated to achieve a creamy texture and rich flavor in the chili.
FAQ
Can I use raw chicken in this recipe?
It is best to use cooked chicken, as the recipe is designed to heat through the ingredients rather than cook raw chicken.
What can I substitute for heavy cream?
You can use half-and-half or a non-dairy cream alternative, but note that this will change the flavor and texture slightly.
How can I make this vegetarian?
Replace the chicken with additional beans or cooked vegetables, and use vegetable broth instead of chicken broth.
How long does this chili last in the fridge?
It can last up to 3-4 days in the refrigerator when stored in an airtight container.
Can I freeze the chili?
Yes, you can freeze the chili for up to 3 months. Thaw in the refrigerator before reheating.
Conclusion
The combination of tender chicken, creamy beans, and zesty spices creates a delightful chili that is both hearty and comforting. The addition of fresh cilantro and creamy elements enhances the flavors, making it a perfect dish to enjoy any time of year. Whether you stick to the main recipe or explore various toppings, this chili is sure to satisfy.
More recipes suggestions and combination
Chicken Taco Soup
Replace the heavy cream with low-fat milk and add corn for a lighter, taco-inspired twist.
White Bean Chicken Chili with Spinach
Incorporate fresh spinach during the last few minutes of cooking for added nutrition and color.
Buffalo Chicken Chili
Add buffalo sauce to the chili for a spicy kick and serve with blue cheese crumbles on top.
Vegetarian Version
Substitute the chicken for extra beans or lentils to create a delicious meatless option.
Creamy Chicken and Rice Soup
Add cooked rice to the chili for a heartier soup that’s perfect for chilly nights.
Southwestern Bean Salad
Use the same bean mixture, but serve it cold as a refreshing salad with avocado and lime dressing.
