Q1: What is the absolute secret to a creamy white chicken chili without using any heavy cream?

The secret is the brilliant and healthy technique of blending half of the beans ! By taking one can of the white beans, along with its starchy liquid, and puréeing it in a blender until it is smooth, you are creating a thick, velvety, and all-natural thickener that gives the entire pot of chili an incredibly creamy body and a luxurious texture, with no dairy cream needed!

Q2: Can I really put the raw chicken breasts directly into the chili to cook?

Yes, you absolutely can! This gentle cooking method, known as poaching , is a fantastic way to cook chicken for a soup or a stew. As the chicken simmers slowly in the flavorful broth, it becomes incredibly tender, juicy, and very easy to shred . It also adds its own delicious flavor to the broth as it cooks.

Q3: Can I make this chili ahead of time?

Yes, this is an absolutely perfect make-ahead meal! The flavors will actually have even more time to meld and will be even more delicious on the second or third day. Simply let the chili cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q4: What are the best white beans to use for this recipe?

You have a lot of great options! Cannellini beans are a fantastic choice because they are large, meaty, and hold their shape well. Great Northern beans are a bit smaller and have a more delicate flavor, and Navy beans are the smallest and will become very soft and creamy. Any of them will be delicious!

Q5: Is this chili very spicy?

As written, this chili is very mild and family-friendly . A single jalapeño with the seeds and the white ribs removed will add a lovely, fresh, peppery flavor with very little noticeable heat. The ancho chile powder is also very mild and is used for its smoky flavor. If you want a spicier chili, you can leave some of the seeds in your jalapeño, or add a pinch of cayenne pepper.

The Best Creamy & Easy White Chicken Chili

A classic recipe for a hearty and flavorful White Chicken Chili. The dish starts with a flavor base of sautéed onion, jalapeño, and garlic, seasoned with ancho chile powder, coriander, and cumin. Whole boneless, skinless chicken breasts are gently poached in the seasoned chicken stock until cooked through. To create a creamy texture without heavy cream, about half of the white beans and broth are blended until smooth and then returned to the pot. The poached chicken is shredded and added back to the chili along with mild green chiles before a final simmer.

Author: Evelyn

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 small jalapeno, stemmed, seeded and finely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1/2 teaspoon ancho chile powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
4 cups chicken stock
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Two 15-ounce cans white beans
Two 4-ounce cans mild chopped green chiles
Serving Suggestions:
Chopped cilantro
Sliced scallions
Chili-lime corn nuts
Tortilla chips
Sour cream
Sliced radishes
Pickled jalapenos
Avocado
Grated Cheddar or Monterey Jack cheese
Chopped bacon
Shredded cabbage

Instructions

Heat the vegetable oil in a medium pot or Dutch oven over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for about 6 minutes, until softened.
Add the ancho chile powder, coriander, and cumin and cook, stirring, for 30 seconds until fragrant.
Add the chicken stock, increase the heat to medium-high, and bring to a brisk simmer.
Add the whole chicken breasts and let them simmer in the broth for 15 to 20 minutes, until just cooked through. Transfer the cooked chicken to a plate to cool slightly.
Meanwhile, add the white beans (with their liquid) to the pot with the broth and simmer for 5 minutes.
Carefully transfer about half of the bean and broth mixture to a blender and blend until smooth. Return the blended liquid to the pot.
Add the green chiles to the pot and simmer for 5 to 10 more minutes to blend the flavors.
While the chili simmers, shred the cooked chicken with two forks.
Add the shredded chicken back to the chili and season with more salt and pepper to taste.
Serve the chili with an assortment of desired toppings.

Notes

This recipe creates a creamy texture by pureeing half of the beans and broth, which is a healthier alternative to using heavy cream or cheese in the base.
Poaching the chicken breasts whole in the flavorful broth keeps them moist and tender.
The spice level can be adjusted by leaving some seeds in the jalapeno or by adding more ancho chile powder.

Find it online: https://cookupjoy.com/easy-white-chicken-chili/