widowmaker creamy white chicken chili recipe

Written BySheba G Updated On
widowmaker creamy white chicken chili recipe
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The Best widowmaker creamy white chicken chili recipe

I first encountered the Widowmaker Creamy White Chicken Chili recipe a few years ago and it has since become a staple in my kitchen. This dish is a hearty and comforting meal that combines the rich flavors of chicken, white beans, and a creamy broth. My family loves it because it is easy to make and packed with flavor.

The key to this recipe is the use of green chiles and cumin, which give it a unique Southwestern twist. The texture is smooth and velvety, thanks to the blend of heavy cream and chicken broth. I love serving this chili on a chilly evening.

The aroma of the spices fills the house and makes everyone feel warm and cozy. It is perfect for family gatherings, potlucks, or even a simple weeknight dinner. The best part is that it is also quite healthy, with lean chicken protein and plenty of fiber from the beans.

My kids love it. I often make a big batch and freeze portions for later use. It is also a versatile dish that can be customized with various toppings like shredded cheese, diced avocados, or chopped green onions.

I have made this recipe countless times and it always turns out delicious.

Widowmaker Creamy White Chicken Chili Recipe

Widowmaker Creamy White Chicken Chili Recipe

4.7 from 610 votes

This creamy white chicken chili recipe is a hearty and comforting dish perfect for any occasion. It combines tender chicken, white beans, and a rich, creamy broth with a Southwestern twist.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chili

2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, diced
1 bell pepper, diced
2 jalapeños, seeded and minced
3 cloves garlic, minced
1 can (15 oz) white beans, drained and rinsed
1 can (4 oz) diced green chiles
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 cups chicken broth
1 cup heavy cream

Optional Toppings

Shredded cheddar cheese
Diced avocado
Chopped green onions
Sour cream
Tortilla strips

👨‍🍳Directions

1In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
2Add the diced onion, bell pepper, and jalapeños.
3Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5 minutes.
4Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to prevent burning.
5Add the ground cumin, smoked paprika, dried oregano, salt, and black pepper.
6Stir to combine and cook for 30 seconds until fragrant.
7Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5-7 minutes.
8Stir occasionally to ensure even cooking.
9Pour in the chicken broth and bring the mixture to a boil.
10Reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
11This allows the flavors to meld together and the chicken to cook through.
12Stir occasionally to prevent the chili from sticking to the bottom of the pot.
13Stir in the white beans and diced green chiles.
14Cook for an additional 5 minutes, ensuring the beans are heated through.
15Slowly pour in the heavy cream and stir to combine.
16Cook for 2-3 minutes, until the chili is heated through and the cream is fully incorporated.
17Be careful not to boil the chili at this stage, as it can cause the cream to curdle.
18Taste and adjust the seasoning if necessary.
19If you prefer a thinner chili, you can add a bit more chicken broth.
20If you prefer it thicker, let it simmer uncovered for a few more minutes to reduce the liquid.
21Ladle the chili into bowls and top with your choice of shredded cheese, diced avocado, chopped green onions, sour cream, or tortilla strips.
22Serve immediately while hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 100mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: For a spicier chili, you can add more jalapeños or a pinch of cayenne pepper. To make this recipe in a slow cooker, combine all ingredients except the heavy cream in the slow cooker and cook on low for 6-8 hours. Stir in the heavy cream before serving.

This Widowmaker Creamy White Chicken Chili recipe is a fantastic dish for any occasion. It is hearty, flavorful, and perfect for family gatherings or a cozy night in. The combination of tender chicken, creamy broth, and Southwestern spices makes it a crowd-pleaser.

It is easy to make and can be customized with various toppings. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a little water or chicken broth if needed.

Serve with crusty bread or cornbread for a complete meal. This chili is always a hit with my family and friends, and I know it will be a favorite in your home too. It is a perfect recipe for any occasion and works well for family gatherings.

It is a great way to enjoy a hearty and comforting meal with loved ones.

❓ Frequently Asked Questions About Widowmaker Creamy White Chicken Chili

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken in this recipe. However, it will take longer to cook through. Make sure to thaw the chicken completely before adding it to the pot. If using frozen chicken, add it to the pot and cook over medium-low heat, stirring occasionally, until the chicken is no longer pink on the outside. Then proceed with the recipe as instructed.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Combine all ingredients except the heavy cream in the slow cooker and cook on low for 6-8 hours. Stir in the heavy cream before serving. This method allows the flavors to meld together and the chicken to become tender and flavorful.

Can I freeze leftovers of this chili?

Yes, you can freeze leftovers of this chili. Allow the chili to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. When ready to serve, thaw the chili in the refrigerator overnight and reheat on the stovetop or in the microwave, adding a little water or chicken broth if needed to adjust the consistency.

What can I substitute for heavy cream in this recipe?

If you prefer a lighter version or need a dairy-free option, you can substitute the heavy cream with coconut milk. This will give the chili a slightly different flavor but will still provide a creamy texture. You can also use half-and-half or milk, but the chili may not be as rich and creamy.

Can I make this chili in a pressure cooker?

Yes, you can make this chili in a pressure cooker. Sauté the onions, peppers, and garlic in the pressure cooker pot. Add the chicken and spices, then pour in the chicken broth. Secure the lid and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Stir in the white beans, diced green chiles, and heavy cream before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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