Creamy Chicken and White Bean Chili

Surely, there will be some chill in the air soon, but truthfully, I don’t need chill in the air to enjoy chili in many different forms!

This white version made with chicken and white northern beans is a versatile favorite. It can be served with crunchy tortilla chips on the side as a soup and then the leftovers (if there are any) can be transformed into a quesadilla or enchilada filling.

It’s great to serve as a family meal or for a football game viewing. I also like that it can be made ahead and freezes well. Enjoy!

Print Recipe
Creamy Chicken and White Bean Chili
Course Main Dish
Cuisine Soup
Servings
servings
Course Main Dish
Cuisine Soup
Servings
servings
Instructions
Chicken Preparation
  1. Prepare your chicken first. Place the breasts in a Dutch oven and cover with water. Salt and pepper to taste. Add a couple of carrots, ribs of celery and a wedge of onion. Simmer for about 90 minutes for the chicken to be very tender. Remove the vegetables, but save the rich broth. Remove the skin and bones of the chicken. Shred the chicken and put back into the broth. Add the Chili ingredients.
Chili Ingredients
  1. Bring to a boil, then reduce heat and simmer for about 25 minutes for flavors to blend. Add more seasons to taste, if desired. Remove from heat and stir in finishing touches (whipping cream, sour cream and fresh cilantro).
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