The Tastiest White Chicken Chili with Sour Cream - SueBee Homemaker (2024)

FAQs

Why put sour cream on chili? ›

For an extra tangy, rich bite, incorporate a dollop (or five) into your batch. This is already common practice in many white chili recipes (which, ironically, are often made with green chiles), but a dollop of stirred-in sour cream can benefit red chili, as well.

Mix in a Scoop of Cornstarch, All-Purpose Flour, or Oats

Mix 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl, then stir the slurry into the pot of chili. For 1 tablespoon of flour, use 2 tablespoons of water.

White Chicken Chili is definitely not like your classic chili recipe, but that's what makes it so amazing. This chili has all the spices of a classic chili, but uses light beans, shredded chicken instead of ground meat, load of sweet corn, and has a creamy base instead of the classic tomato. It's so so good!

Coffee or Espresso: A cup of coffee can add a rich, earthy depth to your chili. The subtle bitterness of coffee perfectly complements the savory elements of the dish, creating a complex flavor profile.

Too much stock: Although chicken or beef stock adds an earthy flavor to chili, it can result in a watery mixture if you use too much. To fix this issue, add more solid ingredients, such as veggies, meat, and beans, or let your chili cook longer.

Nobody wants a thin chili because, honestly, then it's really just soup! Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot.

When your chili is too thick, it's easy to thin it out a bit. Just add some liquid. You can add beef, chicken, or veggie broth, or you can add a can of tomato sauce. You could add water, too, but it will dilute the flavor of the chili.

Storing & freezing tips

To store: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.

Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing. Even if the chili recipe you're using doesn't call for vinegar, go ahead and add it anyway.

Does sour cream make chili less spicy? ›

Turns out, the fiery chemical in hot chilis, capsaicin, likes to bind itself onto a compound in milk, which neutralizes the burn. Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy.

Baking with Sour Cream: The creamy texture of sour cream makes baked goods more moist than if you used milk. This makes sour cream an excellent choice for recipes that are known to have drier results, like sponge cakes.

Milk and dairy products contain a protein called casein that is able to bind with capsaicin before it reaches our tongue, so it can reach fewer receptors, and lessens the sensation of spice. If your dish is too spicy, try adding heavy cream, yogurt, sour cream or butter to help mellow it out.

Use 'crema' instead of sour cream.

In less traditional Mexican food, it's common to see huge dollops of sour cream on everything. But in Mexico, you won't come across this often (especially not on your tacos!), and when you do, it's not sour cream.