If you're craving a comforting, slightly spicy, and creamy chili with a twist, White Chicken Chili is the perfect dish for you. Unlike traditional chili made with beef, this version is lighter, yet still full of rich flavors and heartwarming ingredients. Tender chicken, white beans, a kick of green chilies, and a creamy broth come together in a satisfying bowl that’s perfect for cozy nights, gatherings, or meal prep for the week.
In this article, we’ll guide you through a simple, flavorful recipe for White Chicken Chili, complete with tips, variations, and frequently asked questions to help you make the best version every time.
Ingredients:
- 2 lbs boneless, skinless chicken breasts (or thighs, if you prefer)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies (mild or hot, depending on your preference)
- 1 (15 oz) can white beans (such as cannellini, Great Northern, or navy beans), drained and rinsed
- 1 (15 oz) can corn kernels, drained (optional)
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional for a smoky flavor)
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 1/2 cup fresh cilantro, chopped (optional, for garnish)
- Lime wedges, for serving
- Shredded cheese, such as Monterey Jack or cheddar (optional, for garnish)
- Sour cream, for serving (optional)
Instructions:
1. Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts (or thighs) and cook for about 5-7 minutes per side, until browned and cooked through. The chicken should reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the pot and set aside to cool slightly.
2. Sauté the Vegetables:
- In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and cook over medium heat for 5-7 minutes until softened and translucent. Add the minced garlic and sauté for another minute until fragrant.
3. Add the Spices:
- Stir in the ground cumin, chili powder, smoked paprika (if using), and ground coriander. Let the spices bloom for about 1 minute to release their flavor.
4. Add the Liquids:
- Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pot with a wooden spoon to loosen any flavorful bits stuck to the bottom. Add the green chilies, white beans, and corn (if using). Stir everything together.
5. Shred the Chicken:
- While the soup simmers, shred the cooked chicken using two forks or chop it into bite-sized pieces. Add the chicken back into the pot, stirring to combine.
6. Simmer the Chili:
- Allow the chili to simmer uncovered for about 20-25 minutes, stirring occasionally. This gives the flavors time to meld together and the chili to thicken slightly. If you prefer a thicker chili, you can mash a portion of the beans with a potato masher or the back of a spoon to create a creamier texture.
7. Add the Cream:
- Stir in the heavy cream (or half-and-half) to give the chili a creamy consistency. Simmer for another 5 minutes, allowing the soup to thicken slightly. Taste the chili and adjust the seasoning, adding more salt, pepper, or chili powder to your liking.
8. Serve:
- Ladle the White Chicken Chili into bowls. Garnish with fresh cilantro, a squeeze of lime juice, and shredded cheese and sour cream if desired. Serve with additional lime wedges on the side for extra brightness.
Tips for the Perfect White Chicken Chili:
Chicken Choice: While chicken breasts are commonly used for White Chicken Chili, chicken thighs add a richer, juicier flavor. Either cut works well, but if you use thighs, you may need to shred the chicken a bit more easily.
Creaminess: For a thicker, creamier consistency, you can add a bit more cream or even a dollop of cream cheese when you add the heavy cream. Alternatively, for a dairy-free version, you can use coconut milk or a cashew cream.
Spice Level: Adjust the heat of this chili by using mild or hot green chilies, or by adding more chili powder or even a pinch of cayenne pepper. You can also add chopped jalapeños for extra spice.
Beans: While white beans are typical in this recipe, you can swap them out for other beans such as pinto or black beans. Just keep in mind that this will slightly alter the flavor profile.
Slow Cooker Option: This White Chicken Chili can be made in a slow cooker as well. Simply add the chicken, onion, garlic, spices, broth, beans, and chilies to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken and stir in the cream at the end of cooking. Let the chili simmer for an additional 15-20 minutes before serving.
Make-Ahead and Storage: White Chicken Chili is even better the next day as the flavors continue to develop. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. To reheat, simply thaw in the refrigerator and warm on the stove over medium heat. You may need to add a bit of extra broth or cream to reach your desired consistency.
Nutrition (per serving):
- Calories: 320
- Protein: 30g
- Carbs: 25g
- Fat: 15g
- Fiber: 6g
Frequently Asked Questions (FAQs)
1. Can I make White Chicken Chili ahead of time?
Yes! White Chicken Chili is a perfect make-ahead meal. The flavors only get better as it sits, so feel free to prepare it a day or two in advance. Store the chili in an airtight container in the fridge. To reheat, simply warm it up on the stove, adding a little extra broth or cream if needed to restore its creamy consistency.
2. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken in this recipe. If using frozen chicken breasts or thighs, you can either thaw them first or cook them directly in the pot. If cooking from frozen, it may take an additional 5-10 minutes for the chicken to cook through. Just be sure to check the internal temperature to ensure it reaches 165°F (75°C).
3. Can I make this chili spicier?
Absolutely! If you enjoy spicy food, you can add extra heat by using hot green chilies or fresh jalapeños. You can also increase the amount of chili powder or add a pinch of cayenne pepper. Adjust the heat to your taste by starting with small amounts and tasting as you go.
4. Can I make White Chicken Chili without cream?
Yes, if you prefer a lighter version, you can make this chili without the cream. You can use a lower-fat option like half-and-half or omit the cream entirely for a broth-based soup. If you want to maintain some creaminess, you can use a dairy-free alternative like coconut milk or cashew cream.
5. Can I freeze White Chicken Chili?
Yes, White Chicken Chili freezes well. Allow it to cool completely before transferring to an airtight container or freezer bag. Store it in the freezer for up to 3 months. When you're ready to eat, thaw the chili in the refrigerator overnight and reheat it on the stove. You may need to add a little extra broth or cream to bring it back to your preferred consistency.
6. What can I serve with White Chicken Chili?
White Chicken Chili is delicious on its own, but you can serve it with cornbread, tortilla chips, or a fresh green salad. For extra flavor, try topping it with shredded cheese, sour cream, cilantro, and a squeeze of lime juice.
7. Can I use a different type of bean?
While the classic version uses white beans like cannellini or Great Northern beans, you can swap them for other types of beans like pinto beans or black beans. Keep in mind that the flavor and color of the chili will change slightly depending on the beans you choose.
8. How do I thicken my White Chicken Chili?
If your chili is too thin, there are a few ways to thicken it. You can mash some of the beans with a fork or potato masher to create a creamier texture. Alternatively, you can add a slurry of cornstarch and water, or stir in a small amount of cream cheese or sour cream for extra richness.
White Chicken Chili is a perfect balance of creamy, savory, and slightly spicy flavors. It’s a comforting dish that works for a cozy family meal, a crowd-pleasing party dish, or a make-ahead option for busy weeks. With this recipe, you can enjoy a bowl of deliciousness that’s hearty yet light and guaranteed to satisfy.
Enjoy your White Chicken Chili, and don’t forget to garnish with your favorite toppings for an extra burst of flavor!
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