Creamy White Chicken Chili
This creamy chicken chili is a hearty blend of shredded chicken, white beans, salsa verde, and cheddar cheese, simmered with warm spices for a comforting and flavorful meal.
Equipment
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 4 garlic cloves
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp chili powder
- 2 tsp salt
- 1 pound boneless chicken breasts
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 7 ounces salsa verde (mild) canned
- 1 can white beans
- 11 ounces corn canned
- 1 cup shredded sharp cheddar cheese
Instructions
Prepare Shredded Chicken
- Place the chicken breasts in a medium-sized pot. Add enough water to completely cover the chicken by about an inch. Sprinkle in the salt.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cover the pot with a lid and cook for 20–25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Using tongs or a slotted spoon, carefully remove the cooked chicken from the pot and transfer it to a large mixing bowl. Allow the chicken to cool slightly for about 5 minutes, making it easier to handle.
- Using a hand mixer on low speed, lower the mixer onto the chicken breasts. Begin mixing, and the chicken will shred almost instantly. Continue until the chicken is fully shredded to your desired texture and set aside.
Making the Chili
- In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, cooking until softened and fragrant, about 5 minutes. Stir in cumin, paprika, chili powder, garlic powder, and salt. Let the spices toast for 5–10 minutes to enhance their aroma.
- Add shredded chicken to the pot, followed by 4 cups of chicken broth. Adjust the seasoning with additional salt if necessary. Cover the pot partially and let the mixture simmer on medium-low heat for about 10 minutes.
- Stir in the heavy cream, mixing until fully incorporated. Then, add the white beans, salsa verde, corn, and shredded cheddar cheese. Cook for another 5–10 minutes, or until the cheese has melted and the chili is creamy. If the chili seems too thick, add more broth to reach your desired consistency.
- Spoon the chili into bowls and top with your favorite garnishes like extra cheese, sliced avocado, and fresh cilantro. Serve warm and enjoy!
Nutrition
Calories: 598.81kcalCarbohydrates: 29.46gProtein: 29.26gFat: 41.63gSaturated Fat: 20.16gPolyunsaturated Fat: 3.63gMonounsaturated Fat: 13.47gTrans Fat: 0.08gCholesterol: 137.59mgSodium: 1792.29mgPotassium: 748.35mgFiber: 4.65gSugar: 7.94gVitamin A: 1908.85IUVitamin C: 6.51mgCalcium: 243.26mgIron: 3.28mg
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