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- 1 pound boneless, skinless chicken breasts, diced - 1 can (15 oz) white beans, drained and rinsed - 1 can (10 oz) diced green chilies - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 4 cups chicken broth - 1 cup heavy cream - 1 cup corn kernels - Salt and pepper to taste - 2 tablespoons olive oil - Optional toppings: chopped cilantro, avocado slices, lime wedges, shredded cheese The key to a great One-Pot Creamy White Chicken Chili lies in its ingredients. Start with chicken, the star of this dish. It adds protein and richness. I prefer boneless, skinless chicken breasts for their mild flavor and quick cooking time. Next, add white beans like cannellini or great northern. They bring creaminess and help thicken the chili. Diced green chilies add a mild kick and depth. Don't forget the onion and garlic; they build a flavorful base. Spices are essential. Ground cumin and chili powder offer warm notes. A hint of smoked paprika gives a subtle smoky flavor. For the broth, use chicken broth for a rich taste, and then stir in heavy cream for that creamy texture. Finally, include corn for sweetness and added texture. To finish off, consider optional toppings. Chopped cilantro adds freshness. Avocado slices bring creaminess, while a squeeze of lime juice adds brightness. A sprinkle of shredded cheese ties it all together. These ingredients work in harmony to create a comforting and delicious meal. 1. Start by heating olive oil in a large pot over medium heat. 2. Add the chopped onion. Sauté it for about 3-4 minutes. Wait until it turns translucent. 3. Next, stir in the minced garlic. Cook for an additional minute until you smell its aroma. 4. Now, add your diced chicken breasts to the pot. Cook them until they are no longer pink, which takes about 5-7 minutes. 5. Sprinkle in ground cumin, chili powder, and smoked paprika. Stir well to coat the chicken in spices. 6. Pour in the chicken broth and bring the mixture to a boil. 7. Once it boils, reduce the heat to low. Add the white beans, diced green chilies, and corn. 8. Let it simmer for about 15-20 minutes. This allows the flavors to meld together. 1. Stir in the heavy cream and let it simmer for an additional 5 minutes. 2. Season with salt and pepper to taste. 3. Remove from heat and check the seasoning. Adjust if needed. By following these steps, you will create a creamy, rich chili that warms the soul. Enjoy it with your favorite toppings! To ensure your chicken is thoroughly cooked, use a meat thermometer. Chicken should reach 165°F (75°C) for safety. When you add the chicken to the pot, cook it until it turns white and no longer pink. This usually takes about 5 to 7 minutes. Seasoning is key in this dish. Start with the spices: ground cumin, chili powder, and smoked paprika. These add depth and warmth to your chili. Taste as you go. Adjust with salt and pepper to make the flavors pop. For an ideal presentation, serve the chili in bowls. Garnish with chopped cilantro and avocado slices on top. A squeeze of lime adds brightness to each bite. Don’t forget to sprinkle shredded cheese for a creamy touch. Pair your chili with tortilla chips for a crunchy contrast. They also make a great dip! If you want more heat, try adding sliced jalapeños or a dash of hot sauce as optional toppings. These little extras can elevate your meal and make it even more fun. {{image_2}} You can easily make this dish vegetarian or vegan. Replace the chicken with diced tofu or tempeh. Use vegetable broth instead of chicken broth. This gives you the same creamy texture without meat. Try different beans for a fun twist. Black beans, pinto beans, or kidney beans all work well. They add unique flavors and textures. You can mix and match your favorite beans to keep it interesting! Spices are key to making this chili stand out. Add a pinch of cayenne pepper for heat. You can also try adding oregano or coriander for more depth. Experiment with your favorite spices to find what you love. You can boost the veggie count, too. Chopped bell peppers or zucchini add color and nutrition. Toss in some spinach or kale for extra greens. These additions make your chili even heartier and more satisfying. If you like it spicy, add jalapeños or serrano peppers. You can either chop them and cook with the onions, or add them fresh as a topping. Adjust the heat level to your taste. To keep your One-Pot Creamy White Chicken Chili fresh, let it cool first. Once cooled, scoop it into an airtight container. Seal it well to avoid spills. You can refrigerate the chili for up to four days. If you want to save it longer, freeze it. Use freezer-safe bags or containers. Leave some space for expansion as it freezes. When you’re ready to eat, thaw frozen chili in the fridge overnight. To reheat, pour the chili into a pot on the stove. Heat it over medium until warm. Stir it often to avoid sticking. You can also use a microwave. Place it in a bowl and cover it. Heat in short bursts, stirring in between, until hot. Refrigerated One-Pot Creamy White Chicken Chili lasts for about four days. If you freeze it, it can keep for up to three months. For the best taste, eat it within two months. Always check for off smells or changes in color before eating. Can I use frozen chicken in this recipe? Yes, you can use frozen chicken. Just make sure to cook it a bit longer. Start by adding the frozen chicken straight to the pot. Cook until it reaches an internal temperature of 165°F. This method works well, and it saves time! How can I thicken my chili? To thicken your chili, you have a few options. You can add more beans or use a potato masher to break some beans down. Another option is to let it simmer longer. The liquid will reduce, making the chili thicker. You can also use a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it in. What can I serve with white chicken chili? White chicken chili pairs well with many sides. Consider serving it with tortilla chips for a crunchy contrast. You can also serve it with cornbread or a fresh salad. Add some toppings like chopped cilantro, avocado, or cheese for extra flavor. These options will make your meal even more enjoyable! This blog post covered the simple steps to make a creamy white chicken chili. We explored key ingredients like chicken and spices, plus tips for cooking and serving. Remember to customize your dish with your favorite toppings or spice level. Making this chili is easy and fun. You can adjust it to fit your taste. Enjoy cooking and sharing this dish with others. Your next meal can be warm and delicious!

One-Pot Creamy White Chicken Chili

Warm up with a delicious bowl of One-Pot Creamy White Chicken Chili! This easy recipe combines tender chicken, white beans, and zesty green chilies for a comforting meal in just one pot. Ready in about 50 minutes, it's perfect for busy weeknights. Discover how to enhance your dish with tasty toppings and make meal prep a breeze. Click through to explore the full recipe and bring this creamy delight to your dinner table!
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced

1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed

1 can (10 oz) diced green chilies

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

4 cups chicken broth

1 cup heavy cream

1 cup corn kernels (fresh, frozen, or canned)

Salt and pepper to taste

2 tablespoons olive oil

Optional toppings: chopped cilantro, avocado slices, lime wedges, shredded cheese

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until translucent.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced chicken breasts to the pot and cook until they are no longer pink, about 5-7 minutes.

        Sprinkle in the ground cumin, chili powder, and smoked paprika; stir well to coat the chicken.

          Pour in the chicken broth and bring the mixture to a boil.

            Once boiling, reduce the heat to low and add the white beans, diced green chilies, and corn.

              Simmer for about 15-20 minutes, allowing the flavors to meld.

                Stir in the heavy cream and let it simmer for an additional 5 minutes. Season with salt and pepper to taste.

                  Remove from heat and adjust seasoning if necessary.

                    Prep Time: 10 min | Total Time: 50 min | Servings: 6

                      - Presentation Tips: Serve in bowls topped with chopped cilantro, avocado slices, a squeeze of lime, and a sprinkle of shredded cheese for a colorful garnish. Enjoy it with tortilla chips on the side for added crunch!