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Creamy White Chicken Chili: A Cozy Twist on Classic Comfort

Written by

BenjaminMills

in

With winter settling in, I find myself craving warm, hearty dishes that don’t require hours of cooking. This white chicken chili offers a comforting escape, with its creamy texture and cozy spice blend. It’s a recipe that transforms simple ingredients into a soulful bowl of satisfaction, perfect for snowy afternoons or busy weeknights.

The magic lies in its versatility—use leftover chicken or cooked beans, and the whole process comes together in under 30 minutes. The aroma of cumin, garlic, and smoky peppers mingling as it simmers is pure nostalgia for me. Every spoonful feels like a warm hug, especially when served with a side of crusty bread or a sprinkle of fresh cilantro.

White Chicken Chili

This white chicken chili is a comforting stew that combines shredded cooked chicken, white beans, and a creamy broth infused with cumin, garlic, and smoky spices. The dish has a thick, velvety texture with a hint of spice, finished with a garnished top that enhances its hearty appearance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 cups cooked, shredded chicken rotisserie or boiled chicken
  • 2 cups white beans cooked or canned, rinsed
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth low-sodium preferred
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 cup sour cream for creaminess, optional
  • to taste salt and pepper

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat the large pot over medium heat and add a splash of oil. Sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
  2. Add the minced garlic and cook for another 1 minute until it releases a warm aroma.
  3. Pour in the chicken broth and bring it to a gentle simmer, scraping the bottom of the pot to loosen any browned bits.
  4. Stir in the cumin, smoked paprika, and chili powder, allowing their flavors to meld into the broth for about 1 minute.
  5. Add the shredded cooked chicken and white beans to the broth, stirring gently to combine all ingredients evenly.
  6. Reduce the heat to low and let the chili simmer uncovered for about 10 minutes, allowing the flavors to develop and the soup to thicken slightly.
  7. Stir in the sour cream to add richness and creaminess, blending it into the chili until heated through but not boiling.
  8. Taste the chili and season with salt and pepper as needed, adjusting the seasoning to your preference.
  9. Serve hot, garnished with fresh cilantro or additional toppings, and enjoy its comforting, velvety texture.
This white chicken chili has become a staple in my home because it balances ease with flavor in a way that feels special. It’s a dish I turn to when I need comfort without fuss, especially during colder seasons. Sharing this recipe might just bring that same cozy feeling to your table.

So next time you’re craving something hearty yet bright, give this chili a try. The blend of spices and creamy beans will remind you that simple ingredients can create something extraordinary. It’s a dish to hold onto, long after the snow melts away.

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