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Easy Creamy White Chicken Chili with Fall Spices

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A creamy white chicken chili that leans into fall spices like cinnamon and nutmeg without forgetting its comforting, hearty roots. It’s the kind of bowl that makes you slow down, breathe deep, and actually taste the season.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 garlic cloves, minced
  • 1 jalapeño, seeded and minced
  • 2 ribs celery, diced
  • 1½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1½ teaspoons salt, plus more to taste
  • ½ teaspoon black pepper, freshly cracked
  • 1½ pounds boneless, skinless chicken breasts (about 2 large)
  • 3 cans (15 ounces each) Great Northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 can (4 ounces) diced green chiles
  • 1 cup frozen corn
  • ½ cup full-fat sour cream
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • Optional toppings: shredded Monterey Jack cheese, diced avocado, tortilla strips or crushed tortilla chips, sliced radishes

Instructions

  1. Sauté the aromatics: Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the diced onion, celery, and jalapeño. Cook for 5 to 6 minutes, stirring occasionally, until the onion turns translucent. Add the minced garlic and cook for 1 more minute until fragrant.
  2. Bloom the spices: Sprinkle the cumin, smoked paprika, oregano, cinnamon, nutmeg, salt, and pepper over the softened vegetables. Stir constantly for 30 to 45 seconds until fragrant.
  3. Add the liquids and beans: Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. Add the drained Great Northern beans and diced green chiles. Stir to combine.
  4. Cook the chicken: Nestle the chicken breasts into the liquid. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes until the chicken is cooked through and easy to shred.
  5. Shred the chicken: Use tongs to transfer the chicken breasts to a cutting board. Let rest for 2 to 3 minutes, then shred with two forks. Return the shredded chicken to the pot.
  6. Blend for creaminess: Scoop out about 2 cups of the chili (mostly beans and broth) and transfer to a blender. Blend until completely smooth, then stir back into the pot. Alternatively, use an immersion blender directly in the pot for 10 to 15 seconds.
  7. Add the corn and finish: Stir in the frozen corn and let the chili simmer uncovered for 5 minutes. Remove from heat.
  8. Stir in the creaminess: In a small bowl, whisk together the sour cream and lime juice. Slowly drizzle into the chili while stirring gently to prevent curdling. Fold in the chopped cilantro.
  9. Taste and adjust: Adjust salt, heat, or lime juice as needed.
  10. Serve immediately: Ladle into bowls and top with desired garnishes.

Notes

Don’t boil the chicken—a gentle simmer keeps it tender. Toast spices for only 30-45 seconds to avoid bitterness. Blend about one-quarter to one-third of the chili for the best creamy texture. Use room temperature sour cream to prevent curdling. Let the chili rest for 15-20 minutes before serving for best flavor. Chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, creamy chili, fall spices, one-pot meal, gluten-free, chicken chili, autumn recipe

Find it online: https://bitesienna.com/easy-creamy-white-chicken-chili-with-fall-spices/