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    Home > Recipes

    Creamy Chicken Chili

    Published: February 5, 2017 By Urban Foodie Kitchen Last Updated: October 17, 2021 11 Comments

    Skip to Recipe Print Recipe

     This creamy chicken chili has just the right amount of heat and is topped with avocado and tortilla strips for the perfect meal on a cold winter day!  

    Creamy Chicken Chili

    I can't believe it's already the beginning of February!  That means winter has really set in, at least here in Chicago.  And as much as we'd like to believe that it's almost over, I'm pretty sure we've got a good number of cold winter days left this season.  While it was a pretty cold day here in Chicago today,  we are always looking for fun wintertime activities so I went out to Ice Skating ribbon at Maggie Daley Park with some friends.  It was a fun way to spend the afternoon.   After a day out in the cold, you really need a nice cozy warm, sit by the fire kind of meal.  This creamy chicken chili is definitely the perfect dish for a cold day like today!

    The base recipe for this chicken chili is pretty classic - Great Northern White Beans, chicken breasts and green chilis.  The chilies combined with the spices give it a nice little kick but not too much heat.  The toppings are the perfect way to make it your own - my favorites are avocado, tortilla strips and greek yogurt!
    Creamy Chicken Chili
     
    I'm always a big fan of a more traditional red chili, like this Amber Turkey Chili, however sometimes it's nice to do something a bit different.  That's where a great chicken chili is a good one to have in your recipe collection.  Using chicken in chili gives you a lot of different options for flavors and spices, and it reminds me a little bit of Mexican food in a bowl.  And if you recall, Mexican food is one of my favorites!
     
    Creamy Chicken Chili

    Notes from the Kitchen

    • If you don't want to take the extra time to bake the tortilla strips, or don't think you'll use the rest of the corn tortillas in another recipe you can always crumble up some tortilla chips.
    • While this recipe calls for Great Northern White beans you can use Cannellini beans if you can't find them.  I think Great Northern are available in most grocery stores but wanted to give you that option in case you cant find them.  The taste and texture of the two are slightly different, so substituting won't' work in all recipes, but it's definitely an option in this one.

    things you may want for this recipe

    Le Creuset Dutch Oven  –  A good dutch oven is an essential kitchen tool.  I prefer enameled cast iron so I use Le Creuset, however there are lots of options.  I have a couple of different sizes but if you have a smaller kitchen or just want to invest in one I'd recommend starting with a 5 ½ quart.  It's big enough for most dishes but not so big that it's difficult to store.  If you like to make large quantities of chili or soup, then the 7 ¼ is a great option too!

    Double-Handle Soup Bowls –  Since I live in such a cold climate, I make a lot of soup and chili in the winter.  I think having a nice set of double-handled soup bowls is a great addition to any kitchen.  They are easy to hold and move when filled with hot food, and they can double as a regular bowl if needed.

    Creamy Chicken Chili

    Creamy Chicken Chili

    Author: Kathryn | Urban Foodie Kitchen
    This creamy chicken chili has just the right amount of heat and is topped with avocado and tortilla strips for the perfect meal on a cold winter day!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 20 mins
    Total Time 1 hr 35 mins
    Course Chilis + Soups
    Cuisine American
    Servings 4 servings

    Ingredients
      

    For the chili:

    • 1 tablespoon olive oil
    • 1 cup diced yellow onion
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon oregano
    • ½ teaspoon chili powder
    • ¼ teaspoon ground pepper
    • ¼ teaspoon sea salt
    • 3 cups chicken broth
    • 1 pound boneless, skinless chicken breast
    • 1 cup frozen corn kernels
    • 1 15 oz can Great Northern white beans, drained and rinsed
    • 1 4 oz can mild green chilis
    • ⅓ cup 2% milk
    • ½ cup creme fraiche
    • juice of ½ a lime

    For the tortilla strips:

    • 2 corn tortillas
    • 1 ½ teaspoon olive oil
    • ¼ teaspoon sea salt

    For topping:

    • 1 avocado, (sliced)
    • ¼ cup plain greek yogurt
    • ¼ cup shredded Monterey jack cheese
    • ¼ cup cilantro leaves, chopped
    • fresh lime juice

    Instructions
     

    • Preheat oven to 350°F.
    • Heat oil in a large dutch oven over medium-high heat. Add onion and saute for 2 minutes. Add garlic and sauté for an additional minute. Add spices and cook until fragrant, about 30 seconds.
    • Add broth and chicken to the pot. Bring to a boil, the reduce heat, cover and simmer for 20 minutes.
    • Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the chicken to the pot. Add corn, beans and chilies; still well. Cover and simmer for an additional 30 minutes.
    • Uncover the chili and add the milk, creme fraiche and lime juice. Increase heat to medium and cook for 20 more minutes.
    • While the chili finishes cooking slice the tortillas into strips, place on a rimmed baking sheet. Add the olive oil and salt, toss to coat. Bake for 15 minutes or until crispy. Remove from oven and let cool. Break or crumble into bite-sized pieces when cool.
    • When the chili is done cooking, ladle into bowls and top with avocado, cheese, greek yogurt and tortilla strips. Add a squeeze of fresh lime juice if desired. Serve immediately.

    Notes

    This chili freezes quite well.  Reserve the toppings until after reheating.
    Keywords : white chili
    Did you make this recipe?Tag @urbanfoodiekitchen on Instagram or hashtag it #urbanfoodiekitchen
    Creamy Chicken Chili

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    Reader Interactions

    Comments

    1. Hillary Dodge says

      February 10, 2017 at 11:25 am

      Great food styling in your photos! Really attractive and makes my mouth water!

      Reply
      • FoodieGirlChicago says

        February 11, 2017 at 1:58 pm

        Thanks Hillary!

        Reply
    2. michele says

      February 10, 2017 at 1:14 pm

      5 stars
      I think my favorite thing about your recipe is how amazing It sounds with the avocado topping! Pinned this!

      Reply
      • FoodieGirlChicago says

        February 11, 2017 at 1:57 pm

        Thanks Michele. Enjoy!

        Reply
    3. Jenni says

      February 10, 2017 at 1:22 pm

      What a delicious meal! So perfect for a cold winter night!

      Reply
    4. Christine says

      February 11, 2017 at 3:27 am

      What a great soup - Love all these ingredients!

      Reply
    5. Donna says

      February 13, 2017 at 5:23 pm

      This sounds like our kind of dinner- yum! And the photos are just fabulous - so fresh and vibrant 🙂

      Reply
    6. Michelle | The Last Food Blog says

      March 10, 2017 at 12:44 pm

      5 stars
      This sounds and looks so good! I love Mexican food but haven't ventured a white chilli yet, will definitely have to try this one! Great photos too btw 😉 x

      Reply
      • FoodieGirlChicago says

        March 12, 2017 at 7:54 am

        Thanks Michelle!

        Reply
    7. Monica says

      February 22, 2020 at 4:46 pm

      5 stars
      This is so delicious! I love the contrast of the chili with creamy avocados on top. And tortilla chips are a must!

      Reply
    8. Kim at Three Olives Branch says

      January 03, 2021 at 4:04 pm

      5 stars
      Yum! I just absolutely love this creamy chicken chili. The flavors are perfect and has become a family favorite! I love white chilis and the spices in this recipe are perfect to make it anything but boring!

      Reply

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