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- 1 lb boneless, skinless chicken breast, diced - 1 can (15 oz) white beans, drained and rinsed - 2 cups chicken broth - 1 cup cream cheese, softened Creamy white chicken chili needs key ingredients for its rich flavor. The chicken breast gives a hearty base. White beans add creaminess and protein. Chicken broth provides depth, while cream cheese brings that velvety texture we love. - 1 tablespoon ground cumin - 1 teaspoon oregano - 1 teaspoon chili powder Spices are vital for this dish. Ground cumin adds warmth and earthiness. Oregano gives a fresh note, while chili powder adds a mild kick. These spices make the chili vibrant and tasty. - Fresh cilantro - Lime wedges Garnishes elevate the dish. Fresh cilantro adds brightness. Lime wedges offer a zesty touch that balances the creaminess. You can use these to customize your bowl. For the full recipe, check out the details in the main article. - Prepare the ingredients - Heat oil and cook onion Start by gathering all your ingredients. This helps keep the cooking process smooth. Dice the chicken breast into small pieces. Chop the onion and mince the garlic. This makes them easier to cook. Next, heat a tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Cook the onion for about five minutes until it turns soft and clear. Stir in the minced garlic. Cook it for one more minute until you smell the garlic's lovely aroma. - Add chicken and spices - Stir in beans, broth, and corn Now, add the diced chicken to the pot. Season it with salt, black pepper, ground cumin, oregano, and chili powder. Cook the chicken for six to eight minutes. Stir often, so the chicken cooks evenly. It should turn brown and be fully cooked. After that, stir in the drained white beans, chicken broth, corn, and diced green chiles. Bring the mixture to a gentle simmer. Once it simmers, lower the heat to keep it warm. - Incorporate cream cheese - Mix in Monterey Jack cheese To give the chili its creamy texture, add the softened cream cheese. Stir it well until it melts and blends into the chili. This step makes the chili rich and delicious. Next, gradually mix in the shredded Monterey Jack cheese. Keep stirring until it fully melts. Taste the chili and adjust the seasoning if needed. Let the chili simmer on low for another ten to fifteen minutes. This step helps all the flavors blend beautifully. For a detailed look at the recipe, check out the Full Recipe. To get the perfect creamy texture, start with softened cream cheese. When you add it, it blends smoothly into the chili. Next, gradually add the shredded cheeses. This helps them melt evenly and prevents clumping. Always taste your chili as you cook. Adjust seasoning to match your preference. If you want a richer flavor, let the chili simmer longer. This deepens all the tastes and makes it even better. For a faster meal, use rotisserie chicken. It saves you time on cooking and shredding. You can also freeze your chili for later use. Just store it in airtight containers. When you want it, thaw and heat! {{image_2}} You can make this creamy white chicken chili even better by making a few healthy swaps. - Substitute low-fat cream cheese: This keeps the creamy texture but cuts down on fat. - Add more vegetables: Consider adding bell peppers, zucchini, or spinach to boost nutrition and flavor. These changes help you enjoy the dish while staying on track with your health goals. Want to spice up your chili? Here are some fun ideas: - Add jalapeños for spice: This gives your dish a nice kick. Adjust the amount based on your heat preference. - Use different types of beans: Try black beans or pinto beans for a new taste. Each type adds its own unique flavor and texture. Experimenting with these variations helps keep your meals exciting. I understand that many people have dietary needs. Here are some options to make this chili fit your diet: - Gluten-free modifications: This recipe is naturally gluten-free. Just ensure your broth and other ingredients are labeled gluten-free. - Dairy-free options: Swap out the cream cheese and Monterey Jack cheese for dairy-free versions. There are many great dairy-free cheeses available now. These adjustments allow everyone to enjoy creamy white chicken chili with ease. Check out the Full Recipe for more details! To keep your creamy white chicken chili fresh, store it in the fridge. Place the chili in airtight containers. This helps keep it tasty and safe. Let the chili cool down first. It should not sit out for more than two hours. This keeps harmful bacteria away. You can freeze chili to enjoy later. To freeze, let the chili cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Stir it well while heating to ensure even warmth. In the fridge, creamy white chicken chili lasts about 3 to 4 days. Always check for signs of spoilage. If it smells off or has mold, throw it out. If it looks different or has an unusual texture, it’s best to discard it. Fresh is always best, so keep track of how long it stays in your fridge. For the full recipe, visit the [Full Recipe](#). You can enjoy creamy white chicken chili with many tasty sides. Here are some great options: - Cornbread: Soft and sweet, cornbread pairs well with the chili's creaminess. - Tortilla Chips: Crunchy chips add a fun texture. - Rice: Serve it over rice for a heartier meal. - Salad: A fresh green salad offers a nice contrast. - Avocado: Sliced avocado adds creaminess and flavor. These sides enhance the meal and make it even more satisfying. Yes, you can make this chili ahead of time. Meal prep has many benefits: - Flavor Development: Chili tastes better the next day as flavors blend. - Convenience: Make it on a busy day and reheat when needed. - Batch Cooking: You can easily double the recipe for more servings. - Easy Storage: Store leftovers in the fridge or freeze for later. Making creamy white chicken chili in advance saves time and effort. Creamy white chicken chili can be mild or spicy. It depends on your taste. - Adjusting Heat: You can add more or fewer spices to control spice levels. - Green Chiles: Use mild green chiles for less heat. - Jalapeños: Add jalapeños for a kick if you enjoy spice. Feel free to customize the heat to your liking for the perfect bowl of chili. Creamy white chicken chili is simple and tasty. You learned about key ingredients like chicken, beans, spices, and cream cheese. I shared steps to prepare and cook, plus tips for a perfect, creamy texture. Variations let you tailor it to your taste or diet. Proper storage helps keep your chili fresh. Whether you're cooking for yourself or a crowd, this recipe is sure to please. Enjoy the process and make it yours!

Creamy White Chicken Chili

Indulge in the ultimate comfort food with this creamy white chicken chili recipe! Packed with tender chicken, creamy cheeses, and flavorful spices, it's the perfect dish for chilly nights. In just 45 minutes, you can whip up a hearty meal that serves six.
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Ingredients
  

1 lb boneless, skinless chicken breast, diced

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

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

2 cups chicken broth

1 cup corn kernels (fresh or frozen)

1 can (4 oz) diced green chiles

1 tablespoon ground cumin

1 teaspoon oregano

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon black pepper

1 cup cream cheese, softened

1 cup shredded Monterey Jack cheese

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add the diced chicken to the pot, season with salt, pepper, cumin, oregano, and chili powder. Cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through.

      Stir in the white beans, chicken broth, corn kernels, and diced green chiles. Bring the mixture to a simmer, then reduce the heat to low.

        Add the softened cream cheese to the pot and stir until fully melted and incorporated, creating a creamy base for the chili.

          Gradually mix in the shredded Monterey Jack cheese, allowing it to melt completely. Adjust seasoning to taste, adding more salt or spices if necessary.

            Let the chili simmer on low for another 10-15 minutes to deepen the flavors. If the chili is too thick, you can add a bit more chicken broth to reach your desired consistency.

              Serve the chili hot, garnished with fresh cilantro and lime wedges on the side for an added zest.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6