creamy white chili recipe When chili season arrives, take a break from the traditional red chili and try this creamy, rich, and comforting White Chicken Chili. This five-star recipe is simple yet incredibly flavorful, making it a guaranteed crowd-pleaser. With a perfect balance of creaminess from heavy cream and sour cream, paired with tender boneless, skinless chicken breasts, this dish is a must-try.
Recipe Ingredients
Star Ingredients:
Boneless, Skinless Chicken Breasts: The heart of this dish, tender and juicy when simmered.
Heavy Cream & Sour Cream: These two ingredients create the ultimate creamy texture.
Diced Green Chilies: Brings mild heat and depth of flavor.
Great Northern Beans: Adds a creamy and hearty texture to the chili.
Chicken Broth: The flavorful base that ties everything together.
Directions
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic for 2 minutes.
- Add the cubed chicken breasts and cook until mostly opaque.
How to Make It Moist
For an extra creamy texture, ensure you add the heavy cream and sour cream off the heat to prevent curdling.
How Long to Bake
This chili does not require baking, but it simmers for 30 minutes to develop deep flavors.
Test Kitchen Tips
For a Spicy Kick: Add extra jalapeños or hot sauce.
Thicker Chili: Mash some of the beans before adding them to the pot.
Slow Cooker Option: Cook on low for 4–6 hours, then stir in the dairy at the end.
How to Store the Recipe
Store in an airtight container in the refrigerator for up to 4 days.
Can You Freeze It?
Yes! Freeze for up to 3 months. Thaw overnight and reheat on the stovetop.
NonVegKahani Community Tips and Praise
“This recipe was a hit! So creamy and flavorful.” – Aditi
“My kids loved it, and I spiced mine up with jalapeños!” – Rohit
“Easy and delicious—definitely making it again.” – Sanya
Nutrition Facts (Per Serving)
Calories: 320
Protein: 25g
Carbs: 30g
Fat: 12g
Fiber: 6g
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