Creamy & Comforting: Southwest White Chicken Chili Recipe
Are you craving a warm, comforting bowl of chili that’s bursting with flavor but offers a delightful twist on the traditional red variety? Look no further than this Southwest White Chicken Chili recipe! This creamy, satisfying chili is packed with tender chicken, hearty beans, flavorful vegetables, and a medley of Southwestern spices that will tantalize your taste buds. It’s perfect for a chilly evening, a casual weeknight dinner, or even a potluck gathering. Prepare to be amazed by its ease of preparation and incredible taste!
Why You’ll Love This White Chicken Chili
* **Flavorful and Unique:** Unlike traditional red chili, this white chicken chili offers a creamy, milder flavor profile with a delightful Southwestern kick.
* **Easy to Make:** This recipe is incredibly simple and straightforward, making it perfect for beginner cooks or busy weeknights.
* **Versatile:** You can easily customize this chili to your liking by adjusting the spices, adding different vegetables, or using different types of beans.
* **Comforting and Hearty:** This chili is the perfect comfort food, providing warmth and satisfaction on a cold day.
* **Great for Meal Prep:** White chicken chili stores well in the refrigerator and reheats beautifully, making it ideal for meal prepping.
* **Crowd-Pleaser:** This recipe is always a hit with family and friends, making it a great option for potlucks and gatherings.
Ingredients You’ll Need
Before you start cooking, gather the following ingredients:
* **Chicken:** 2 pounds boneless, skinless chicken breasts or thighs (or a combination of both). Chicken thighs offer a richer flavor.
* **Olive Oil:** 2 tablespoons extra virgin olive oil, for sautéing the vegetables.
* **Onion:** 1 large yellow onion, chopped, to provide a flavorful base.
* **Garlic:** 4 cloves garlic, minced, for a pungent aroma and taste.
* **Jalapeño:** 1-2 jalapeños, seeded and minced (optional, for added heat). Adjust the amount to your preference.
* **Canned Green Chiles:** 4 ounces diced green chiles, to add a signature Southwestern flavor.
* **Chicken Broth:** 8 cups chicken broth, low sodium is recommended to control the salt level.
* **Great Northern Beans:** 2 (15-ounce) cans great northern beans, rinsed and drained. These beans are a classic choice for white chicken chili.
* **Cannellini Beans:** 1 (15-ounce) can cannellini beans, rinsed and drained. These beans add a creamy texture.
* **Corn:** 1 cup frozen or canned corn, drained. Corn adds a touch of sweetness and texture.
* **Spices:** 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (optional, for extra heat), salt and black pepper to taste.
* **Cream Cheese:** 4 ounces cream cheese, softened, to add richness and creaminess.
* **Lime Juice:** 2 tablespoons fresh lime juice, to brighten the flavors.
* **Optional Garnishes:** Sour cream, shredded cheese (cheddar, Monterey Jack, or pepper jack), chopped cilantro, avocado slices, tortilla chips.
Equipment Needed
* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring spoons and cups
* Ladle
Step-by-Step Instructions
Follow these easy steps to create your own delicious Southwest White Chicken Chili:
**Step 1: Prepare the Chicken**
There are several ways to cook the chicken for this chili:
* **Poaching:** Place the chicken breasts or thighs in a large pot and cover with water or chicken broth. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through. Shred the chicken with two forks.
* **Slow Cooker:** Place the chicken breasts or thighs in a slow cooker. Pour 1 cup of chicken broth over the chicken. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shredded. Shred the chicken with two forks.
* **Instant Pot:** Place the chicken breasts or thighs in the Instant Pot. Add 1 cup of chicken broth. Cook on high pressure for 8-10 minutes, followed by a natural pressure release for 10 minutes. Shred the chicken with two forks.
* **Sautéing (Quickest Method):** Cut the chicken into bite-sized pieces. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through. Remove the chicken from the pot and set aside.
**Step 2: Sauté the Vegetables**
In the same pot (or a clean pot if you poached the chicken), heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent. Add the minced garlic and jalapeño (if using) and cook for 1 minute more, until fragrant.
**Step 3: Add the Remaining Ingredients**
Stir in the diced green chiles, chicken broth, great northern beans, cannellini beans, corn, cumin, chili powder, oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
**Step 4: Add the Chicken and Cream Cheese**
Stir in the shredded chicken and softened cream cheese. Cook until the cream cheese is melted and the chili is heated through, stirring occasionally. This usually takes about 5-10 minutes.
**Step 5: Finish with Lime Juice and Serve**
Stir in the fresh lime juice. Taste and adjust the seasoning as needed. Serve hot, garnished with your favorite toppings, such as sour cream, shredded cheese, chopped cilantro, and avocado slices. Tortilla chips are also a great addition for dipping.
Tips for the Best White Chicken Chili
* **Use High-Quality Chicken Broth:** The flavor of the chicken broth will significantly impact the overall taste of the chili. Opt for a good-quality broth, preferably low-sodium, so you can control the salt content.
* **Don’t Skip the Simmering Time:** Allowing the chili to simmer for at least 30 minutes is crucial for developing the flavors and allowing them to meld together.
* **Adjust the Heat to Your Liking:** The amount of jalapeño and cayenne pepper can be adjusted to suit your spice preference. Start with less and add more as needed.
* **Soften the Cream Cheese:** Softening the cream cheese before adding it to the chili will help it melt more smoothly and evenly.
* **Add More Vegetables:** Feel free to add other vegetables to the chili, such as diced bell peppers, zucchini, or celery.
* **Use Different Beans:** If you don’t have great northern or cannellini beans, you can substitute them with other types of white beans, such as navy beans or butter beans.
* **Make it Vegetarian:** To make this chili vegetarian, simply omit the chicken and substitute it with more beans or vegetables. You can also use vegetable broth instead of chicken broth.
* **Make it in a Slow Cooker:** You can easily adapt this recipe for the slow cooker. Add all the ingredients (except the cream cheese and lime juice) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken with two forks. Stir in the cream cheese and lime juice before serving.
* **Make it in an Instant Pot:** This chili can also be made in an Instant Pot for a quick and easy meal. Sauté the vegetables in the Instant Pot using the sauté function. Add the remaining ingredients (except the cream cheese and lime juice). Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Shred the chicken with two forks. Stir in the cream cheese and lime juice before serving.
Variations and Add-ins
* **Spicy White Chicken Chili:** Add more jalapeños, cayenne pepper, or a dash of hot sauce to increase the heat.
* **Creamy Avocado White Chicken Chili:** Add diced avocado to the chili for extra creaminess and healthy fats.
* **Roasted Poblano White Chicken Chili:** Roast poblano peppers and add them to the chili for a smoky flavor.
* **Green Chile White Chicken Chili:** Use more green chiles or add a can of green chile enchilada sauce for a more intense green chile flavor.
* **Smoked Gouda White Chicken Chili:** Substitute some of the shredded cheese with smoked gouda for a smoky and rich flavor.
* **Add Toppings Galore:** Get creative with your toppings! Consider adding crumbled tortilla chips, diced tomatoes, green onions, or a dollop of guacamole.
Serving Suggestions
This Southwest White Chicken Chili is delicious on its own, but it can also be served with the following:
* **Tortilla Chips:** For dipping and scooping.
* **Cornbread:** A classic chili pairing.
* **Salad:** A simple green salad to balance the richness of the chili.
* **Quesadillas:** A fun and flavorful side dish.
* **Baked Potatoes:** Top baked potatoes with the chili for a hearty and satisfying meal.
Storage Instructions
* **Refrigerator:** Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Store leftover chili in an airtight container in the freezer for up to 2-3 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 in the microwave, stirring occasionally, until heated through.
Nutritional Information (Approximate)
(Per serving, without toppings)
* Calories: Approximately 350-400
* Protein: 30-35g
* Fat: 15-20g
* Carbohydrates: 25-30g
* Fiber: 5-7g
*Note: Nutritional information can vary depending on the specific ingredients used.*
Southwest White Chicken Chili Recipe
**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 45 minutes
**Ingredients:**
* 2 pounds boneless, skinless chicken breasts or thighs
* 2 tablespoons extra virgin olive oil
* 1 large yellow onion, chopped
* 4 cloves garlic, minced
* 1-2 jalapeños, seeded and minced (optional)
* 4 ounces diced green chiles
* 8 cups chicken broth
* 2 (15-ounce) cans great northern beans, rinsed and drained
* 1 (15-ounce) can cannellini beans, rinsed and drained
* 1 cup frozen or canned corn, drained
* 2 teaspoons ground cumin
* 1 teaspoon chili powder
* 1 teaspoon dried oregano
* ½ teaspoon smoked paprika
* ¼ teaspoon cayenne pepper (optional)
* Salt and black pepper to taste
* 4 ounces cream cheese, softened
* 2 tablespoons fresh lime juice
* Optional garnishes: Sour cream, shredded cheese, chopped cilantro, avocado slices, tortilla chips
**Instructions:**
1. **Cook the Chicken:** Poach, slow cook, Instant Pot, or sauté the chicken until cooked through. Shred with two forks.
2. **Sauté Vegetables:** Heat olive oil in a large pot or Dutch oven. Add onion and cook until softened. Add garlic and jalapeño (if using) and cook until fragrant.
3. **Add Remaining Ingredients:** Stir in green chiles, chicken broth, great northern beans, cannellini beans, corn, cumin, chili powder, oregano, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 30 minutes.
4. **Add Chicken and Cream Cheese:** Stir in shredded chicken and softened cream cheese. Cook until cream cheese is melted and chili is heated through.
5. **Finish and Serve:** Stir in lime juice. Taste and adjust seasoning. Serve hot with desired toppings.
Enjoy this creamy and comforting Southwest White Chicken Chili! It’s a guaranteed crowd-pleaser that’s perfect for any occasion. Let me know in the comments how it turns out for you!