Introduction
white chicken chili pot pie, There’s nothing quite like a bowl of warm, creamy White Chicken Chili on a chilly day. This dish is rich, hearty, and bursting with flavor. Unlike traditional chili, which leans on beef and tomatoes, this version is built on tender chicken thighs, creamy white beans, smoky green chilies, and a luscious, velvety broth. If you’re looking for the ultimate comfort food with a spicy kick, this is it!
Ingredients
Key Ingredient Highlight: Bone-In, Skin-On Chicken Thighs
Forget chicken breasts or rotisserie chicken. The secret to deep, rich flavor lies in using bone-in, skin-on chicken thighs. The skin crisps up beautifully, adding layers of richness, while the bones infuse the broth with extra depth. Trust me, you’ll taste the difference!
Ingredients (Select Your Serving Size)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Bone-in, skin-on chicken thighs | 1 lb | 2 lbs | 4 lbs |
| Olive oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Onion (chopped) | 1 | 2 | 4 |
| Garlic cloves (minced) | 3 | 6 | 12 |
| Green chilies (fire-roasted) | 1 can | 2 cans | 4 cans |
| Northern white beans | 1 can | 2 cans | 4 cans |
| Corn kernels | 1 cup | 2 cups | 4 cups |
| Chicken broth | 4 cups | 8 cups | 16 cups |
| Taco seasoning | 1 tbsp | 2 tbsp | 4 tbsp |
| Cream cheese | 4 oz | 8 oz | 16 oz |
| Heavy cream | ½ cup | 1 cup | 2 cups |
| Salt & pepper | To taste | To taste | To taste |
| Optional: Cilantro, sour cream, avocado, Fritos for topping | As needed | As needed | As needed |
How to Make White Chicken Chili (Step-by-Step Guide)
Step 1: Sear the Chicken (10 minutes)
Heat a Dutch oven over medium heat with a touch of olive oil.
Place the chicken thighs skin-side down and sear for about 5 minutes per side until golden brown.
Remove and set aside (we’ll shred it later).
Step 2: Sauté the Aromatics (5 minutes)
In the same pot, add chopped onion, garlic, and green chilies.
Stir occasionally and let them soften for about 5 minutes.
Add a pinch of salt to enhance their natural sweetness.
Step 3: Build the Base (10 minutes)
Stir in corn, beans, and taco seasoning.
Pour in chicken broth and scrape up any browned bits for extra flavor.
Return the chicken thighs to the pot.
Cover partially and let it simmer for 60 minutes.
Step 4: Shred the Chicken (10 minutes)
Remove the chicken and discard the skin.
Shred the meat finely using a food processor or mixer (this ensures the chili is evenly textured).
Return the shredded chicken to the pot.
Step 5: Make It Creamy (5 minutes)
Stir in cream cheese and heavy cream.
Let it melt and blend for another 5 minutes.
Step 6: Serve & Enjoy!
Garnish with sour cream, avocado, jalapeños, Fritos, and cilantro.
How to Make Your Chili Extra Moist
Don’t rush the searing process – it locks in juices.
Use heavy cream and cream cheese for an ultra-rich texture.
Shred chicken finely so it absorbs the broth evenly.
10 Test Kitchen Tips
Use chicken thighs – they have more flavor and tenderness.
Sear before simmering – this creates depth in the broth.
Don’t skip fire-roasted green chilies – they add smoky richness.
Mash some of the beans – this helps thicken the chili naturally.
Use homemade taco seasoning for the best taste.
Shred chicken with a mixer – this distributes the meat evenly.
Simmer for at least 1 hour to enhance flavors.
Use quality chicken broth – it makes a huge difference.
Adjust spice levels with extra chili powder or cayenne.
Let it rest for 10 minutes before serving for the best consistency.
How to Store White Chicken Chili
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm on the stove over low heat or microwave in 30-second intervals.
Can You Freeze White Chicken Chili?
Yes! White Chicken Chili freezes exceptionally well.
Cool completely before transferring to an airtight container.
Freeze for up to 3 months.
Reheat by thawing overnight in the fridge and warming over low heat.
Nonvegkahani Community Tips & Praise
Rahul K.
“This recipe is an absolute game-changer! The shredded chicken tip made all the difference. I made a double batch, and it was gone in two days. Highly recommend adding fresh lime juice for an extra zing!”
Nutrition Information (Per Serving)
Calories: 450
Protein: 38g
Carbohydrates: 40g
Fat: 18g
Fiber: 8g
Best YouTube Video Tutorial
Watch this video for a step-by-step guide: Best White Chicken Chili Recipe
FAQs
Can I make White Chicken Chili in a slow cooker? Yes! Cook on low for 6-8 hours or high for 3-4 hours.
What can I use instead of cream cheese? Try Greek yogurt or coconut cream for a lighter option.
Can I make this dish spicier? Absolutely! Add extra chili powder, cayenne pepper, or diced jalapeños.
What is the best way to thicken White Chicken Chili? Mash some of the beans or stir in a slurry of cornstarch and water.
Is White Chicken Chili keto-friendly? Yes! Skip the corn and beans and replace with extra chicken and cheese.
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