Creamy white chicken chili (stovetop) recipes - Soups stews chilis
Author: Eilene Dunbar
It's hearty, comfy, rich with flavors, loaded with shredded chicken, white beans and has the perfect amount of heat. It is packed full of flavor with shredded chicken, corn, white beans, and more.
Creamy White Chicken Chili
With directions for stovetop or slow cooker, this best-ever white chicken chili is a family favorite and is versatile, simple, and delicious!
Provided by: Mel
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 16
Provided by: Mel
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 16
Ingredients:
- 1 tablespoon oil
- 1 pound boneless skinless chicken breasts (cut into 1/2-inch pieces (leave whole for slow cooker method))
- 1 medium chopped onion ((about 1/2 cup))
- 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic (finely minced)
- 2 cans (15.5-ounces each) Great Northern Beans (rinsed and drained)
- 1 (14.5) ounce can chicken broth ((about 1 3/4 cups))
- 2 cans (4-ounces each) chopped green chiles (see note)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup whipping cream (see note)
- Fresh cilantro (for garnish (optional))
- Shredded cheese (tortilla chips, other toppings (optional))
Nutrition:
- Serving Size: 1 Serving
- Calories: 357 kcal
- Carbohydrate: 27 g
- Protein: 26 g
- Fat: 16 g
- Saturated Fat: 8 g
- Cholesterol: 89 mg
- Sodium: 915 mg
- Fiber: 7 g
- Sugar: 1 g
- Stovetop Directions: In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it's ok if the chicken isn't cooked all the way; it will cook more in the next step).
- Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.
- Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from the heat; stir in the sour cream and cream.
- Garnish with fresh cilantro, if desired. Serve immediately with other toppings of choice, if desired.
- Slow Cooker Directions: In a 5- or 6-quart slow cooker, place 1 pound boneless, skinless chicken breasts whole (without cutting into pieces).
- Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet!
- Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours.
- Remove the chicken to a cutting board and shred in bite-size pieces (or use a couple forks and shred right in the slow cooker). Add the shredded chicken back into the slow cooker.
- In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the chili cook warm through on low temperature. Serve.
Easy White Chicken Chili (Stovetop Recipe)
Chicken Chili is the ultimate cozy comfort food and a recipe you'll have on repeat in Fall. It
Duration: 8:05
Creamy White Chicken Chili (3 Ways!)
Creamy White Chicken Chili (3 Ways!) - On the stovetop, in the slow cooker or Instant Pot, this hearty and bold chicken chili recipe is easy to make any way that you choose!
Provided by: Sommer Collier
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13
Provided by: Sommer Collier
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
- 2 tablespoons butter
- 1 large sweet onion (peeled and chopped)
- 3-4 cloves garlic (minced)
- ¼ cup chopped cilantro
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ pounds boneless chicken breast
- 30 ounces canned cannellini beans (drained)
- 7 ounces chopped green chiles (mild or hot)
- 1 cup frozen corn
- 4 cups chicken broth
- 8 ounces cream cheese (cut into cubes (could be low fat))
- Possible Garnishes: cilantro (scallions, tortilla chips, lime wedges, shredded pepper jack cheese, avocado)
Nutrition:
- Serving Size: 1 bowl
- Calories: 229 kcal
- Carbohydrate: 13 g
- Protein: 22 g
- Fat: 10 g
- Saturated Fat: 5 g
- Cholesterol: 77 mg
- Sodium: 792 mg
- Fiber: 2 g
- Sugar: 4 g
- On the Stovetop:
- Set a large 6+ quart saucepot over medium heat. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Stir and sauté for 3-5 minutes.
- Add the whole chicken breasts, beans, green chiles, corn, chicken broth, and ½ teaspoon salt. Bring to a simmer. Lower the heat, cover, and simmer for 20-30 minutes. Meanwhile, cut the cream cheese into cubes.
- Use tongs to remove the chicken breasts. Stir the cream cheese cubes into the chili base. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the pot.
- Taste, then salt and pepper as needed. Garnish with your favorite toppings.
- Crockpot Instructions:
- Set a large skillet over medium heat. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.
- Pour the sautéed veggies into a large 6+ quart slow cooker. Add the whole chicken breasts, beans, green chiles, corn, chicken broth, cream cheese, and ½ teaspoon salt. Cover and set on LOW for 7-8 hours or on HIGH for 3-4 hours.
- Use tongs to remove the chicken breasts. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the crock.
- Taste, then salt and pepper as needed. Garnish with your favorite toppings.
- Instant Pot Instructions:
- Set a large 6+ Instant Pot on Sauté. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.
- Add the whole chicken breasts, beans, green chiles, corn, chicken broth, and ½ teaspoon salt. Lock the lid into place and set the Instant Pot on Pressure Cook High for 20 minutes. Meanwhile, cut the cream cheese into cubes.
- Perform a Quick Release. Once the steam button drops, it’s safe to open the lid.
- Use tongs to remove the chicken breasts. Stir the cream cheese cubes into the chili base. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the pot. If the chili seems thin, set the IP back on sauté and simmer for 3-5 minutes to thicken.
- Taste, then salt and pepper to taste. Garnish with your favorite toppings.
White Chicken Chili
This simple white chicken chili can be cooked in the slow cooker or on the stove top. It is packed full of flavor with shredded chicken, corn, white beans, and more. Top it with tortilla strips, avocado, and cilantro!
Provided by: Aimee
Yields: 8 servings
Number of ingredients: 19
Provided by: Aimee
Yields: 8 servings
Number of ingredients: 19
Ingredients:
- 1 cup minced onion
- 1 TBS minced garlic
- 4 cups shredded chicken* ((or 2 to 3 large raw chicken breasts))
- 6 cups chicken broth
- 2 cans white beans ((drained and rinsed))
- 7 oz can can diced green chiles
- 1 can corn ((drained))
- 2 tsp cumin
- 1 tsp oregano
- 1 1/2 tsp coriander
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 cup sour cream
- 1/2 cup shredded cheese ((mozzarella, monterey jack, or mexican blend work great))
- cilantro
- avocado
- tortilla strips
- shredded cheese
- sour cream
Nutrition:
- Carbohydrate: 35 g
- Protein: 29 g
- Fat: 11 g
- Saturated Fat: 4 g
- Cholesterol: 66 mg
- Sodium: 1442 mg
- Fiber: 7 g
- Sugar: 4 g
- Calories: 344 kcal
- Serving Size: 1 serving
- For the Stovetop:
- Heat 1 TBS olive oil over medium heat in a large pot.
- Add your minced onion and garlic. Saute the onion and garlic for about 5 minutes, stirring occasionally.
- Add in your chicken broth, shredded chicken, white beans, green chiles, corn, and spices. Allow the soup to simmer for about 30 minutes.
- Add in your sour cream and cheese and stir to combine.
- Simmer for another 10 minutes.
- Serve with your choice of toppings.
- For the Slow Cooker:
- Put all ingredients; onion, garlic, raw chicken breasts, chicken broth, white beans, green chiles, corn and spices into your slow cooker. Stir it all together.
- Cover the slow cooker and cook on low for about 6-7 hours, or on high for 3 to 4 hours.
- Remove chicken breasts from slow cooker and shred with 2 forks.
- Return shredded chicken to slow cooker.
- Stir in your sour cream and cheese.
- Put the lid back on the slow cooker, and cook on high for another 20 minutes, or until chili is thickened and creamy.
- Serve with your choice of toppings.
Creamy White Chicken Chili
It's time to level up your traditional chili recipe game because this creamy and flavorful White Chicken Chili recipe is all you can ask for! It's hearty, comfy, rich with flavors, loaded with shredded chicken, white beans and has the perfect amount of heat.
Provided by: Mariam E.
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 19
Provided by: Mariam E.
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 19
Ingredients:
- 1 tbsp. olive oil
- 1 cup yellow onion (petite diced)
- 4 cloves garlic (minced)
- 1 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. oregano
- ¾ tsp. black pepper (fresh ground)
- 2 cups chicken broth
- 4 oz. canned green chili
- 14 oz. can white cannellini beans (drained and washed)
- Salt to taste
- 1 cup frozen corn
- 4 oz. cream cheese (full fat, cubed)
- 2 cups shredded rotisserie chicken or leftover chicken
- ⅓ cup heavy cream
- ¼ cup fresh cilantro (chopped)
- Sour cream (to serve (optional))
- Crushed tortilla chips (to serve (optional))
- Avocado (to serve (optional))
Nutrition:
- Serving Size: 4 g
- Calories: 473 kcal
- Carbohydrate: 46 g
- Protein: 36 g
- Fat: 18 g
- Saturated Fat: 7 g
- Cholesterol: 83 mg
- Sodium: 421 mg
- Fiber: 9 g
- Sugar: 4 g
- Unsaturated Fat: 9 g
- Heat a Dutch oven on a medium heat and add the oil. Once the oil is heated, add the chopped onion and garlic, sauté until they turn translucent, about 4-5 minutes.
- Add the paprika, ground cumin, chili seasoning, oregano, black pepper and salt. Mix well, then add the chicken broth and let it simmer for 4-5 minutes.
- Stir in the canned green chili, cannellini beans, frozen corn and cream cheese. Cook for 2 minutes.
- Add the shredded chicken, close the pot and allow the chili to simmer for 7-8 minutes more.
- Finally stir the heavy cream and chopped cilantro. Simmer for 2-3 more minutes and turn off the heat.
- Transfer the chili to a serving bowl and top with sour cream, crushed tortilla chips and diced or sliced avocado. If you like, you can also top with some shredded Mexican cheese.
