How Do I Thicken White Chicken Chili?

If your chili turns out too thin, there are a few easy ways to thicken it. You can mash some of the beans before serving or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water). Let it simmer until it reaches your desired consistency.

What Can I Use Instead of Cream Cheese?

If you don’t have cream cheese on hand or prefer a substitute, try Greek yogurt, sour cream, or coconut cream . Each alternative will offer a slightly different taste and texture, but all will still keep the chili creamy.

Can I Make This White Chicken Chili Dairy-Free?

Absolutely! Simply replace the cream cheese with dairy-free cream cheese or coconut cream, and use plant-based heavy cream (such as cashew cream or coconut milk). You can also omit the cheese topping or use a dairy-free cheese alternative.

How Can I Make This Chili Spicier?

If you prefer a spicier chili, add diced jalapeños, red pepper flakes, or cayenne pepper while cooking. You can also use hot green chilies instead of mild ones for an extra kick.

Can I Make This Chili Ahead of Time?

Yes! This chili stores well in the refrigerator for up to 4 days . Store it in an airtight container and reheat on the stove over low heat or in the microwave. Add a splash of chicken broth or heavy cream to maintain its creamy consistency.

What Are the Best Toppings for This Creamy White Chili?

Enhance your white chicken chili with a variety of toppings, including sour cream, shredded Mexican cheese, crushed tortilla chips, diced avocado, fresh cilantro, and a squeeze of fresh lime juice for added flavor.

Creamy White Chicken Chili with Cream Cheese

Description

A hearty, flavorful comfort dish loaded with shredded chicken, white beans, and a rich, creamy broth, perfect for busy weeknights.

Ingredients

Scale

2 cups shredded chicken
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon chili seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon oregano
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
1 can (4 oz) green chilies
2 cans (15 oz each) white beans, drained and rinsed
1 cup frozen corn
4 oz cream cheese
1/2 cup heavy cream
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Optional toppings: tortilla chips, shredded cheese, avocado, sour cream

Instructions

Heat oil in a Dutch oven over medium heat. Add onion and garlic, cooking until soft.
Stir in paprika, cumin, chili seasoning, oregano, black pepper, and salt. Pour in chicken broth and simmer.
Add green chilies, white beans, frozen corn, and cream cheese. Cook for 2 minutes.
Stir in shredded chicken and simmer for 7-8 minutes.
Stir in heavy cream and cilantro, simmer for 2-3 minutes, then turn off the heat.
Serve topped with sour cream, tortilla chips, avocado, and cheese.

Notes

For a thicker consistency, mash some of the beans or use a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 25g
Cholesterol: 70mg

Keywords: chicken chili, creamy chili, white chicken chili, comfort food