Award-Winning White Chicken Chili: A Comforting and Flavorful Recipe

White chicken chili is a delicious and comforting alternative to traditional red chili. It’s creamy, flavorful, and packed with protein, making it a satisfying meal any time of year. This particular recipe has garnered rave reviews and even a few awards (hence the name!), thanks to its perfectly balanced flavors and easy-to-follow instructions. Get ready to experience chili perfection!

## Why This White Chicken Chili is Award-Winning

So, what makes this white chicken chili so special? Here are a few key reasons:

* **Incredible Flavor Profile:** This recipe strikes the perfect balance between savory, creamy, and slightly spicy. The combination of chicken, beans, corn, and spices creates a complex and satisfying taste.
* **Creamy Texture:** The addition of cream cheese (or a dairy-free alternative) gives this chili its signature creamy texture, making it incredibly comforting and luxurious.
* **Easy to Make:** Despite its impressive flavor, this white chicken chili is surprisingly easy to make. It requires minimal prep time and can be cooked in a Dutch oven, slow cooker, or Instant Pot.
* **Customizable:** This recipe is a great base that you can easily customize to your liking. Add more vegetables, adjust the spice level, or swap out the beans – the possibilities are endless!
* **Crowd-Pleaser:** This chili is always a hit with family and friends. It’s perfect for potlucks, game day gatherings, or cozy nights in.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:

* **Chicken:** 2 pounds boneless, skinless chicken breasts or thighs (can also use shredded rotisserie chicken for convenience)
* **Olive Oil:** 2 tablespoons
* **Onion:** 1 large, chopped
* **Garlic:** 4 cloves, minced
* **Jalapeño:** 1-2, seeded and minced (optional, for heat)
* **Cumin:** 2 teaspoons
* **Oregano:** 1 teaspoon
* **Chili Powder:** 1 teaspoon (use white chili powder if available, but regular is fine)
* **Chicken Broth:** 6 cups
* **Great Northern Beans:** 2 cans (15 ounces each), rinsed and drained
* **Cannellini Beans:** 1 can (15 ounces), rinsed and drained
* **Corn:** 1 can (15 ounces), drained, or 1 1/2 cups frozen corn
* **Cream Cheese:** 4 ounces, softened (or dairy-free cream cheese alternative)
* **Lime Juice:** 2 tablespoons
* **Salt and Pepper:** To taste
* **Optional Toppings:** Sour cream, shredded cheese, avocado, cilantro, tortilla chips

## Step-by-Step Instructions

Now that we have our ingredients, let’s get cooking! Here’s how to make this award-winning white chicken chili:

**1. Prepare the Chicken (if using raw chicken):**

* **Dutch Oven Method:** Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken breasts with salt and pepper. Sear the chicken for 3-4 minutes per side, until browned. Remove chicken from the pot and set aside.
* **Slow Cooker Method:** Place chicken breasts in the slow cooker.
* **Instant Pot Method:** Add olive oil to the Instant Pot and turn on the sauté function. Season chicken breasts with salt and pepper. Sear the chicken for 2-3 minutes per side, until browned. Remove chicken from the pot and set aside.

**2. Sauté the Vegetables:**

* Add the chopped onion to the Dutch oven, slow cooker (after searing in a separate pan if desired), or Instant Pot (using the sauté function) and cook until softened, about 5-7 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.

**3. Add the Spices:**

* Stir in the cumin, oregano, and chili powder. Cook for 30 seconds, until fragrant.

**4. Combine Ingredients:**

* **Dutch Oven Method:** Return the chicken to the pot. Pour in the chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
* **Slow Cooker Method:** Pour the chicken broth over the chicken. Add the cumin, oregano, and chili powder. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
* **Instant Pot Method:** Pour in the chicken broth. Seal the Instant Pot and cook on high pressure for 8-10 minutes. Allow for a natural pressure release for 10 minutes, then quick-release any remaining pressure. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

**5. Add the Beans and Corn:**

* Stir in the Great Northern beans, cannellini beans, and corn.

**6. Stir in Cream Cheese and Lime Juice:**

* Add the softened cream cheese and lime juice. Stir until the cream cheese is fully melted and the chili is creamy and smooth. If using dairy-free cream cheese, make sure it melts properly; some brands may require a little more stirring or a lower heat setting.

**7. Season and Serve:**

* Season with salt and pepper to taste. Serve hot with your favorite toppings, such as sour cream, shredded cheese, avocado, cilantro, and tortilla chips.

## Tips for the Best White Chicken Chili

* **Use High-Quality Chicken Broth:** The quality of your chicken broth will significantly impact the flavor of your chili. Opt for a low-sodium broth to control the saltiness of the final dish.
* **Don’t Skip the Searing:** Searing the chicken before adding it to the chili helps to develop a richer, more complex flavor.
* **Adjust the Spice Level:** If you prefer a milder chili, use only one jalapeño or omit it altogether. For a spicier chili, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
* **Soften the Cream Cheese:** Make sure the cream cheese is fully softened before adding it to the chili. This will help it melt smoothly and evenly.
* **Use a Potato Masher:** For a thicker chili, use a potato masher to lightly mash some of the beans. This will release their starch and thicken the broth.
* **Let it Simmer:** Allowing the chili to simmer for a longer period of time will allow the flavors to meld together and deepen.
* **Make it Ahead:** This white chicken chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits.

## Variations and Substitutions

* **Rotisserie Chicken:** Use shredded rotisserie chicken for a quick and easy shortcut.
* **Turkey:** Substitute ground turkey for chicken.
* **Vegetarian/Vegan:** Omit the chicken and use vegetable broth. Add extra beans or diced vegetables like zucchini or bell peppers for added protein and nutrients. Substitute the cream cheese with a plant-based alternative.
* **Different Beans:** Experiment with different types of beans, such as navy beans or kidney beans.
* **Other Vegetables:** Add diced bell peppers, zucchini, or spinach for added nutrients and flavor.
* **Spice It Up:** Add a pinch of cayenne pepper, a dash of hot sauce, or a minced chipotle pepper in adobo sauce for extra heat.
* **Dairy-Free:** Use a dairy-free cream cheese alternative or omit it altogether. You can also add a can of coconut milk for creaminess (note that this will alter the flavor slightly).

## Serving Suggestions

This white chicken chili is delicious on its own, but it’s even better with your favorite toppings. Here are a few ideas:

* **Sour Cream or Greek Yogurt:** Adds a tangy and creamy touch.
* **Shredded Cheese:** Cheddar, Monterey Jack, or Pepper Jack are all great choices.
* **Avocado:** Provides healthy fats and a creamy texture.
* **Cilantro:** Adds a fresh and vibrant flavor.
* **Tortilla Chips:** For dipping and crunch.
* **Lime Wedges:** For a burst of citrus.
* **Hot Sauce:** For extra heat.
* **Green Onions:** For a mild onion flavor.

## Storage Instructions

* **Refrigerator:** Store leftover white chicken chili in an airtight container in the refrigerator for up to 3 days.
* **Freezer:** Freeze leftover chili in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the chili in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the chili in a microwave-safe bowl, covered, for 2-3 minutes, or until heated through. Stir halfway through.

## Nutritional Information (Approximate)

*Note: Nutritional information will vary depending on the specific ingredients used.*

* Calories: Approximately 350-450 per serving
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 25-35 grams

## Frequently Asked Questions (FAQ)

**Q: Can I use rotisserie chicken in this recipe?**

A: Yes, absolutely! Shredded rotisserie chicken is a great shortcut. Add it to the chili in step 5, along with the beans and corn.

**Q: Can I make this chili in a slow cooker?**

A: Yes, the slow cooker method is included in the instructions. It’s a great way to make this chili hands-free.

**Q: Can I freeze this chili?**

A: Yes, this chili freezes well. Store it in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

**Q: How can I make this chili spicier?**

A: Add more jalapeños (leave the seeds in for extra heat), a pinch of cayenne pepper, or a dash of hot sauce.

**Q: Can I use different types of beans?**

A: Yes, you can substitute other types of beans, such as navy beans or kidney beans, for the Great Northern or cannellini beans.

**Q: What can I substitute for cream cheese?**

A: You can use a dairy-free cream cheese alternative or omit it altogether. You can also add a can of coconut milk for creaminess (note that this will alter the flavor slightly).

## Conclusion

This award-winning white chicken chili is a guaranteed crowd-pleaser. It’s easy to make, incredibly flavorful, and perfect for any occasion. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish for a party, this chili is sure to be a hit. So, gather your ingredients, follow the instructions, and get ready to enjoy a bowl of pure chili perfection! Don’t forget to experiment with different toppings and variations to create your own unique version of this award-winning recipe.

Enjoy!