why make this recipe
Award Winning White Chicken Chili is a delightful and comforting dish that stands out from traditional chili recipes. Its creamy texture and flavorful blend of spices will warm you up on cold days. Made with simple ingredients, this chili is not only easy to prepare but also a crowd-pleaser at any gathering. Whether you’re feeding a family or impressing friends at a potluck, this recipe is sure to earn compliments.
how to make Award Winning White Chicken Chili
Ingredients:
- 2 cups cooked shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) diced tomatoes and green chilies
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
Directions:
- In a slow cooker, stovetop, or instant pot, combine the cooked chicken, white beans, diced tomatoes and green chilies, chicken broth, diced onion, minced garlic, cumin, chili powder, salt, and pepper.
- Stir to mix well. If using a slow cooker, cook on low for 4-6 hours. If using the stovetop, bring to a boil and then simmer for 20-30 minutes. If using an instant pot, seal and cook on high pressure for 10 minutes.
- Once cooked, stir in the heavy cream and heat through. Adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.
how to serve Award Winning White Chicken Chili
Serve this chili hot in bowls. It pairs well with crusty bread, tortilla chips, or over a bed of rice. You can also top it with shredded cheese, diced avocado, or additional cilantro for extra flavor.
how to store Award Winning White Chicken Chili
Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
tips to make Award Winning White Chicken Chili
- Use rotisserie chicken for a quicker option.
- Adjust the spiciness by using mild or spicy green chilies.
- For a thicker chili, add more heavy cream or reduce the amount of chicken broth.
- Fresh lime juice adds a nice brightness to the dish just before serving.
variation
You can make a vegetarian version of this chili by replacing the chicken with diced bell peppers and extra beans. Swap the chicken broth for vegetable broth and omit the heavy cream or use a plant-based substitute.
FAQs
Can I use canned chicken instead of cooked shredded chicken?
Yes, you can use canned chicken, but be sure to drain it well and break it up before adding it to the chili for better texture.
Is this chili gluten-free?
Yes, all the ingredients listed are gluten-free, making this a great option for those with gluten sensitivities.
Can I add more vegetables?
Absolutely! Feel free to add veggies like corn, zucchini, or spinach to increase the nutrition and flavor of your chili.
Award Winning White Chicken Chili
Ingredients
Method
- In a slow cooker, stovetop, or instant pot, combine the cooked chicken, white beans, diced tomatoes and green chilies, chicken broth, diced onion, minced garlic, cumin, chili powder, salt, and pepper.
- Stir to mix well.
- If using a slow cooker, cook on low for 4-6 hours.
- If using the stovetop, bring to a boil and then simmer for 20-30 minutes.
- If using an instant pot, seal and cook on high pressure for 10 minutes.
- Once cooked, stir in the heavy cream and heat through. Adjust seasoning as needed.
- Serve hot in bowls with garnishes of fresh cilantro.