Cozy & Creamy White Chicken Chili Recipe | Easy Weeknight Meal

Introduction

Hey there, kitchen adventurers! Do you ever just crave something warm, comforting, and ridiculously easy to make? I know I do! This Creamy White Chicken Chili recipe is like a warm hug in a bowl, perfect for those chilly evenings or when you just need a little something special without a whole lot of fuss. It’s the kind of dish that makes your house smell amazing and leaves everyone asking for seconds. Plus, it’s so simple, even if you’re new to the kitchen, you’ll nail it!

Why You’ll Love This Recipe

• Fast: Ready in about 30-40 minutes from start to finish.
• Easy: Minimal chopping and straightforward steps.
• Giftable: Make a big batch and share it with neighbors or friends!
• Crowd-pleasing: This mild, creamy chili is a hit with adults and kids alike.

Ingredients

Alright, let’s gather our goodies! This is what you’ll need:

• 2 tablespoons butter: For that rich, buttery start.
• 1 tablespoon olive oil: A little healthy fat to get things going.
• 1 cup diced yellow onion: The sweet foundation of our chili.
• 2 cloves garlic, minced: Because garlic makes everything better, right?
• 1 pound boneless, skinless chicken breasts: Our hearty protein!
• 3 cups chicken broth: The savory liquid base.
• ½ teaspoon chili powder: Just a touch of classic chili flavor.
• 1 teaspoon cumin: Adds a warm, earthy depth.
• ¼ teaspoon red pepper flakes: For a tiny whisper of heat (you can add more if you like it spicier!).
• ¼ teaspoon cinnamon: This might surprise you, but it adds a subtle warmth and complexity that’s just divine!
• Salt and pepper, to taste: The essential flavor boosters.
• 1 cup frozen corn: For a pop of sweetness and color.
• 2 (15.5 oz) cans white beans, rinsed and drained: Cannellini or Great Northern beans work wonderfully here. They add creaminess and protein.
• 1 (12 oz) can evaporated milk: This is our secret weapon for ultimate creaminess!
• 6 tablespoons all-purpose flour: To thicken our chili to perfection.

How to Make It

Ready to get cooking? Let’s do this!

1. Sauté the Aromatics: Grab a nice big pot or a Dutch oven. Melt your butter and olive oil over medium heat. Toss in your diced onion and cook until it’s nice and soft, usually about 5-7 minutes.
2. Garlic Goodness: Add your minced garlic and let it cook for just 1 minute more until you can really smell its fragrant aroma. Be careful not to burn it!
3. Bring on the Chicken & Spices: Nest the chicken breasts right into the pot. Pour in the chicken broth. Now, stir in your chili powder, cumin, red pepper flakes, cinnamon, salt, and pepper. Give it all a good stir to combine everything.
4. Simmer and Cook: Bring the whole mixture to a gentle simmer. Once it’s simmering, turn the heat down to low, pop a lid on the pot, and let it cook for 15-20 minutes, or until the chicken is cooked all the way through.
5. Shred or Dice that Chicken: Carefully take the cooked chicken out of the pot. You can shred it with two forks for a classic chili texture, or dice it into bite-sized pieces. Pop the chicken back into the pot.
6. Add the Veggies & Beans: Stir in your frozen corn and the rinsed and drained white beans.
7. Create the Creamy Base: In a separate bowl, whisk together the evaporated milk and all-purpose flour until it’s completely smooth with no lumps. This is what will make our chili wonderfully creamy.
8. Thicken It Up: Pour this smooth mixture into the pot with everything else. Stir it really well to make sure it’s all combined.
9. Gentle Simmer for Thickness: Bring the chili back to a gentle simmer, stirring frequently. Let it cook for about 5-10 minutes, or until it’s thickened up to your liking.
10. Taste and Adjust: Give your chili a taste and adjust the salt and pepper if needed. You’re the chef, after all!

Substitutions & Additions

Want to play around with this recipe? I love that about you! Here are a few ideas:

• Bean Variety: Don’t have white beans? Pinto beans or even black beans would be delicious too!
• Spice Level: Love it hot? Add more red pepper flakes, a diced jalapeño along with the onion, or a dash of your favorite hot sauce at the end.
• Creamier Texture: For an even richer chili, you could swap out half the evaporated milk for heavy cream.
• Veggies Galore: Feel free to add chopped bell peppers (any color!), zucchini, or even some diced sweet potato when you add the onions for extra goodness.
• Protein Swap: Instead of chicken breasts, you could use shredded rotisserie chicken for a super-quick shortcut, or even ground turkey or chicken!

Tips for Success

A few little pointers to make this chili absolutely perfect:

• Don’t Overcook the Chicken: While we want it cooked through, overcooking can make it dry. Check it around the 15-minute mark.
• Whisk the Flour and Milk Well: This is key to a lump-free, creamy chili. A small whisk works wonders!
• Stir, Stir, Stir: When the evaporated milk mixture is added, keep stirring to prevent sticking and ensure even thickening.
• Prep Ahead: You can dice the onions and mince the garlic a day in advance and store them in airtight containers in the fridge.
• Taste as You Go: Seasoning is personal! Don’t be afraid to taste and add a little more salt, pepper, or spices as you cook.

How to Store It

Got leftovers? Lucky you! This creamy white chicken chili stores beautifully.

• Let the chili cool completely before storing.
• Store in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or reheat in the microwave. You might need to add a splash more chicken broth or a little milk to loosen it up if it’s thickened too much.

FAQs

Here are a couple of quick questions you might have:

Can I make this in a slow cooker?

Yes! You can adapt this recipe for a slow cooker. Sauté the onions and garlic first, then add everything except the evaporated milk mixture to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours until chicken is cooked through. Shred the chicken, stir in the evaporated milk mixture, and cook for another 30 minutes on high until thickened. It’s a fantastic set-it-and-forget-it option!

Is this chili spicy?

This recipe has a very mild warmth from the red pepper flakes. If you prefer a milder chili, you can omit them entirely. If you like it spicier, feel free to add more red pepper flakes or a pinch of cayenne pepper.

What toppings go well with this chili?

Oh, the topping possibilities are endless! Some of my favorites include shredded cheese (cheddar, Monterey Jack, or a Mexican blend), a dollop of sour cream or Greek yogurt, chopped cilantro, sliced green onions, or even some crushed tortilla chips for a little crunch. Avocado slices are also divine!