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This white chicken chili gets its creaminess, richness, and subtly tangy flavor from heavy whipping cream and sour cream. Make sure to incorporate the dairy-rich ingredients after the chili is taken off the heat.
This white chili recipe is a creamy, comforting spin on classic chili, packed with tender chicken, beans and just the right amount of spice.
Chock-full of chicken and beans, this creamy white chicken chili has a surprising addition of cream cheese to make it extra creamy and salsa verde to bring a little spiciness. Plus, rotisserie chicken keeps this recipe fast and easy.
Creamy White Chicken Chili is so easy it can be made on the stovetop, in the slow cooker, or the instant pot. I love to use leftover chicken, making this a super fast weeknight meal!
Step 5: Combine and Finish. Return the shredded chicken to the pot and cook for an additional 5 minutes. Adjust the seasoning as needed. Step 6: Serve and Garnish
This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.
Ingredients. The bulk of the chili is made up of shredded chicken (boneless skinless chicken breasts or chicken thighs), great northern beans (cannellini beans are also good), canned chopped green chilies, and corn. Onion, butter, and garlic create the flavor base. I use chicken stock, half and half, and cream cheese for creaminess.