Thursday, November 10, 2011

Creamy White Chicken Chili

Creamy White Chicken Chili recipe by Barefeet In The Kitchen
Tender chicken, soft white beans, green chile and plenty of spices in a creamy base much closer to a soup than a chili, this was an enormous success with the family. (Well, except for my son that avoids anything remotely spicy these days!) Even my littlest one ate his entire bowl of soup! I will definitely be doubling this next time I make it; I am sad that there were no leftovers last night!

Edited 7/17/13 to add: I've made this soup countless times now and it is a well-established favorite in my house. I've made it on the stove and in the crock-pot. I've prepped it as freezer meals for friends and family as well. I hope you enjoy it as much as we do!

Creamy White Chicken Chili
recipe adapted from Mel's Kitchen Cafe
Yield: 4-5 servings (I usually double the recipe, so we have leftovers.)
(printable recipe)

1 pound chicken breasts, cut into 1/2" pieces
1 medium onion, chopped into 1/2" pieces
2 cloves fresh garlic, or 1 1/2 teaspoons garlic powder
1 tablespoon olive oil
3 cups cooked great northern beans, or 2 cans
2 cups chicken broth, or 1 can
1 7oz can of chopped green chili
1 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy cream

STOVE-TOP DIRECTIONS: In a large saucepan, over medium heat, heat the oil. Add the chicken, onion, fresh garlic and saute until the chicken is no longer pink. Add the broth, beans, chile and the spices. Bring to a boil. Reduce the heat and simmer uncovered for about half an hour. Remove from the heat. Stir in sour cream and cream. Serve immediately. Enjoy!

CROCK-POT DIRECTIONS: Combine all ingredients (except the sour cream and heavy cream) in a crock-pot over low heat. I've made this with fresh and frozen chicken breasts. When cooking in the crock-pot, it isn't necessary to dice the chicken first. Cook for 5-7 hours, if the chicken is frozen, if will take the full 7 hours. I've also cooked this on high, when in a hurry. It takes about 3-4 hours that way.

Once the chicken is cooked and tender, shred lightly with two forks or tongs. Tossing it in the juices as you shred gently. Whisk together the sour cream and the heavy cream until smooth and then pour over the mixture in the crock-pot. Stir to combine and cook on low for another half hour or so, until the soup is warm throughout. Enjoy!

FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top. I've also prepped all ingredients except the cream and sour cream and frozen the uncooked mixture in a large ziploc bag. When ready to cook, thaw completely and then cook as outlined above.

Creamy White Chicken Chili recipe by Barefeet In The Kitchen


37 comments:

  1. I've never had a white chili before but I've always thought it looks like the ultimate comfort food! Need to try.

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  2. Now this is a chicken chili I can get behind. I love how creamy and wonderful it looks! Will definitely be trying this one soon! Thanks for sharing, Mary!

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  3. The temps are dropping up here again this weekend... this is exactly what we will need to warm up! Looks amazing!

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  4. I make white chili quite often but have never thought to do it in the crock pot. I think this is a perfect meal idea for tonight!

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  5. creamy rich and luscious looking--I can easily see why this was so enjoyed by your family.

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  6. I never knew white chili existed, in my mind I always imagine red when chili comes to mind. This sounds like a worthy competitor:)

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  7. I made white chicken chili last year and was so disappointed but the recipe was nothing like this! Another home run - it looks so delicious and hearty. Great photos too!

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  8. This is so unusual, and I agree with Joanne, the ultimate in comfort food. I'm looking for recipes for my crockpot these days, thanks Mary!

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  9. I make something very similar but it doesn't use either sour cream or heavy cream. Instead it calls for half a package of melted cream cheese and a bit of mashed potatoes. I also usually add corn, a sweet red bell pepper and WAY more green chilies than your recipe calls for. We buy green chilies in giant frozen blocks here and I usually just toss a whole one in there and skip the cayenne. I actually used to puree a block of silken tofu and add it to the mix, but since I'm no longer able to eat soy, I think I'll try it with chicken and see how it goes!

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  10. I have never made nor eaten chicken chili. I just might have to give this a try. Looks yummmy

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  11. This sounds smooth and tasty. It's much creamier than the version we do and that is a very good thing. Cream=good :)

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  12. White chili?Very interesting:)

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  13. I have never seen white chili but this sounds fabulous!

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  14. This looks delicious, I never really use green chilli, always err towards the red, this sounds like a good chance to experiment!

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  15. I'm glad you referred to it as soup, because that's what the consistency looked like to me. It sounds really good. Creamy is good in cold, nasty weather.

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  16. I have never had white chili before, but it looks amazing!

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  17. We are going to have to talk about munchkins and soup. That is not successful over here yet. Maybe soon! The chili soup looks delicious!

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  18. I have never tried white chili before, this one looks really luscious and perfect.
    Need to give it a try soon.

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  19. this sounds so good - getting cool here in NY and just feels like it's time for chili. Gotta get some chicken and try it!

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  20. The creamy white chicken chili was sooo good. we had it for dinner this evening and my hubby said it was a keeper. Thank you.

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  21. Fantastic! What a delicious soup! Just finished my first bowl ... want more!

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  22. didn't have any white beans, used hominy-- it was awesome!

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  23. any idea what could be used instead of the sour cream and heavy cream? I have such a tough time with milk products but would love try this.

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  24. Tastes great! I substitute cannellini beans and add a handful of kale before adding the sour cream and heavy cream. I have also added sliced carrots before. Once you make this, you will experiment with other veggies.

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  25. I made this it so great we all loved it

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  26. This is mucho delicioso!

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  27. Made it last night and my family loved it!!!

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  28. I cooked it, and it's incredibly delicious!!!!

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  29. I found this recipe on your blog a couple months ago. We have eaten it every other week. My entire family loves it and it's so easy. Definitely a favorite in our home

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  30. I love this .... I kick it up a notch and add BACON.....Oooh My

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  31. I had never eaten WHITE chili before, but I made this recipe for supper tonight and it was AMAZING! This will definitely be making repeat appearances on our dinner table. I served Pecan Pie Muffins with it---a perfect match of spicy soup and sweet muffins.

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  32. Made this! It's wonderful!!

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  33. Tonight for dinner I made the white chicken chili when I saw it posted on your Fb page....marvelous!!

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  34. I have your Cranberry Christmas cake in the oven, for the first time, and this beautiful white chili is on my stove, for the second time. You are the gift that keeps on giving!

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  35. I found your recipe after receiving a gift of white chili after a recent surgery. It was so good that I knew I had to find out how to make it. After a lot of online searching, I came across your recipe and I am so happy I did. It is the BEST white chicken chili, and have made it several times. Thank you for sharing!

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  36. My niece got me started on White Chicken Chili and I think it is so good. The ingredients in this one sounds so good. Pinned it!

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