Grandma’s 1 White Chicken Chili Stove Top Now

There’s just something about a big, steaming bowl of chili on a chilly evening, isn’t there? And when you can whip up a creamy, dreamy white chicken chili stove top without a fuss, well, that’s just pure magic. I remember one particularly harried Tuesday night when I needed dinner *fast*. I rummaged through my pantry and fridge, and this recipe just sort of came together, almost like my Grandma Max was whispering the steps to me. It’s become my go-to for a reason – it’s hearty, comforting, and tastes like it simmered for hours, even though it’s all done right on the stove. Seriously, it’s a weeknight lifesaver!

Why You’ll Love This White Chicken Chili Stove Top

Honestly, this recipe is a kitchen hug in a bowl! Here’s why it’s a winner:

• Speedy & Simple: Ready in under an hour, perfect for those busy weeknights.
• Creamy Dreamy: That rich, velvety texture is pure comfort.
• Flavor Packed: All those savory spices and tender chicken make it so satisfying.
• One-Pot Wonder: Less cleanup, more enjoyment – that’s always a win in my book!

Ingredients for Your Perfect White Chicken Chili Stove Top

Okay, gathering your ingredients is half the fun, right? It’s like laying out the puzzle pieces for something delicious. For this creamy white chicken chili, you’ll want to have these on hand:

• 1 tablespoon olive oil – just a good glug to get things started.
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces – I like to cube mine so they cook evenly.
• 1 medium onion, chopped – yellow or white works just fine.
• 2 cloves garlic, minced – don’t skimp on the garlic, it’s flavor town!
• 1 (4 ounce) can diced green chiles, undrained – this is where that subtle warmth comes from.
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt – or to your taste, of course.
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional) – if you like a little kick!
• 2 (15 ounce) cans cannellini beans, rinsed and drained – these make it so hearty and creamy.
• 4 cups chicken broth – low sodium is usually my preference so I can control the salt.
• 1 cup half-and-half or heavy cream – this is the secret to that luscious, creamy texture.
• 1/2 cup chopped fresh cilantro – for that pop of freshness at the end.
• Optional toppings: shredded cheese, sour cream, avocado – the more the merrier!

Ingredient Notes and Substitutions for Stove Top Chicken Chili

Let’s chat about a couple of these ingredients because, you know, not everyone has everything sitting around. Cannellini beans are my favorite here; they’re super creamy and break down a bit to thicken the chili. But if you can’t find them, great northern beans or even navy beans would work just fine. For the chicken broth, if you’re trying to keep this vegetarian, a good quality vegetable broth is a perfect swap. And about those green chiles – I always use the canned ones because they’re mild and add a lovely flavor, but if you happen to have fresh roasted poblanos, go for it! Just remember to adjust your heat level.

Step-by-Step Guide to Making White Chicken Chili Stove Top

Alright, let’s get this delicious pot of white chicken chili stove top going! It’s really straightforward, just follow these steps and you’ll have a comforting meal in no time.

Browning the Chicken for Flavor

First things first, we gotta get some good flavor going. Heat up your olive oil in a big pot or Dutch oven over medium-high heat. Toss in your chicken pieces and let them get a nice golden-brown sear on all sides. This step isn’t just for looks; it really builds a deeper flavor for our stove top chicken chili.

Building the Flavor Base

Once the chicken is browned, scoop it out and set it aside. Now, toss your chopped onion into that same pot. Let it soften up until it’s nice and translucent, about 5 minutes. Then, add in your minced garlic, those diced green chiles (don’t drain them, the liquid is good stuff!), cumin, oregano, salt, pepper, and that optional cayenne if you’re feeling brave. Stir it all around and let it cook for just about a minute until it smells amazing. That aroma is the start of something truly special for your white chicken chili stove top!

Simmering to Perfection

Now, give those rinsed and drained cannellini beans and the second can of green chiles a stir into the pot. Pour in your chicken broth, scraping up any browned bits from the bottom – that’s pure flavor gold! Bring it all up to a nice simmer, then nestle those browned chicken pieces back in. Lower the heat, pop a lid on, and let it gently simmer for about 15 to 20 minutes. You want to make sure that chicken is cooked through and super tender. This is where all those flavors really meld together for the best white chicken chili stove top.

Achieving Creaminess

This is the part that makes it so wonderfully creamy! Once the chicken is tender, stir in your half-and-half or heavy cream. You just want to heat it through gently; the key here is to *not* let it boil once the cream is in, otherwise, it can sometimes separate. Just a low simmer until it’s warmed up and everything is beautifully combined. This step truly elevates our easy white chicken chili, making it rich and oh-so-satisfying. Give it a final stir with that fresh cilantro right before you serve it up.

Tips for the Best White Chicken Chili Stove Top

You know, after teaching classes and feeding folks for years, I’ve picked up a few tricks for making this white chicken chili stove top truly sing. It’s all about those little touches that take it from good to absolutely fantastic! Don’t be afraid to play around a bit; that’s what makes cooking at home so much fun.

Adjusting Spice Levels

If you’re like me and love a little warmth, don’t shy away from that cayenne pepper! You can even add a pinch of red pepper flakes along with the other spices if you want it extra zesty. On the flip side, if you’re sensitive to heat, just leave the cayenne out altogether. You’ll still get tons of flavor from the other ingredients in this stove top chicken chili.

Achieving Your Desired Thickness

Sometimes, depending on your beans or how long you simmer, the chili might be a little thinner than you like. No worries! A super simple trick is to just take a ladleful of the chili and mash some of those cannellini beans against the side of your pot with your spoon. Stir them back in, and they’ll help thicken things up beautifully for your homemade white chicken chili.

Serving and Storing Your Homemade White Chicken Chili

Now for the best part – enjoying your creation! This white chicken chili stove top is fantastic on its own, but a few toppings really take it over the top. And don’t worry if you have leftovers, because this chili is just as good, if not better, the next day!

Delicious Topping Combinations

I love topping my bowl with a sprinkle of shredded Monterey Jack or cheddar cheese, a dollop of cool sour cream, and some creamy avocado slices. A few extra cilantro leaves or even some crushed tortilla chips for crunch are also fantastic additions to this easy white chicken chili.

Storing and Reheating for Weeknight Dinners

Once it’s cooled down, just pop any leftover white chicken chili stove top into an airtight container and pop it in the fridge. It’ll keep well for about 3-4 days. To reheat, just gently warm it up in a pot on the stove over low heat, stirring occasionally. If it seems a bit thick, you can always add a splash more chicken broth or water to get it back to that perfect creamy consistency.

Frequently Asked Questions about Stove Top Chicken Chili

You’ve got questions, and I’ve got answers! Making a great white chicken chili stove top is all about knowing a few little tricks. Here are some things folks often ask me:

Can I make this white chicken chili vegetarian?

Absolutely! Just swap out the chicken for extra beans – maybe some black beans or pinto beans – and use vegetable broth instead of chicken broth. It’s still wonderfully creamy and flavorful!

How can I make this even quicker?

If you’re really pressed for time, using pre-cooked shredded chicken (like rotisserie chicken) is a fantastic shortcut. Just add it in during the last 10 minutes of simmering to heat through. It makes this easy white chicken chili even faster!

Is this chili spicy? How can I adjust the heat?

It has a mild warmth from the green chiles and optional cayenne. If you like it hotter, definitely add more cayenne or a pinch of red pepper flakes when sautéing the aromatics. For less heat, just leave the cayenne out!

What if my chili isn’t thick enough?

No problem! A super easy trick is to mash some of the cannellini beans against the side of the pot with your spoon. Stir them back in, and they’ll act as a natural thickener for your creamy white chicken chili.

Nutritional Estimate for White Chicken Chili Stove Top

Just a little note about the nutrition info you might see for this recipe! Keep in mind that all those delicious ingredients can vary a bit depending on the brands you use and exactly how you make it. So, the calorie counts and nutrient details are really just an estimate to give you a general idea. It’s all part of the fun of cooking at home and making it your own!

Print