Creamy White Chicken Chili with Cream Sauce
If you want a new take on chili, this creamy white chicken chili recipe consists of a creamy white sauce with the spices one would expect with a red chili. This chili recipe was created by Becky, the author of The Cookie Rookie recipe blog, and she had the brilliant idea of turning this into a white chicken chilli by stirring in cream cheese and heavy cream. These components not only add a creamy quality to this chili recipe but also add a savoury saltiness that ties all the flavours together. Chili powder adds the usual chilli taste to this chicken chili recipe, while cayenne adds extra heat. Fresh lime juice adds tanginess to offset the richness of the cream and cheese. If you are looking for a recipe for making chili, this dish is a flavorful one to make.
The best chili recipes are the ones that come together quickly while being abundantly flavoured. Using pre-cooked chicken, like baked chicken breast makes this chili even faster to prepare. As a result, the chili just needs to warm through once all the ingredients are added and simmer to meld all the flavours together. This chili recipe uses canned great northern white beans, but you can use whatever beans you like. Cannellini beans are a little smaller and finer skinned than great northern white beans but would be a delicious substitution. You could also use the even smaller navy bean in this chili dish if that is what you have available. Even beyond that, you could use dried beans if you are looking to control the sodium content in your chili, since canned beans can contain a lot. Simply cover the dried beans with water and soak overnight. The next day, you can drain the beans, place in a pot, cover with water and simmer until tender, about one to one and a half hours.
You can use whatever chicken you like in this chicken chili recipe because all Becky calls for is leftover rotisserie chicken. If you need a recipe for leftover bbq chicken, it is great here because it saves you the step of pre-cooking chicken just to make this chili. If you don’t have rotisserie chicken, though, you can simply poach some chicken breasts until just tender, and shred them before adding to the chili. Poaching is a step that will take minutes while you prepare the other ingredients for this dinner recipe. It involves placing chicken breasts in a pot, covering with a flavorful liquid, like stock or wine, bringing to a simmer and cooking until just done, about twelve minutes. Large batches of poached chicken can be done up and refrigerated until ready to use for sandwiches, salads or this white chicken chilli recipe. The creamy sauce and undertone of lime and chili will make you keep coming back for more.
Thank you to Becky, author of The Cookie Rookie recipe blog, for sharing her white chicken chili recipe with us.
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