White Chicken Chili is your new weeknight savior – a hearty, creamy, and flavorful meal that’s surprisingly simple to whip up. This recipe is designed to bring comfort to your table without the fuss, making it a perfect go-to for busy evenings or a cozy weekend dinner.
Key Ingredients for White Chicken Chili:
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2-3 cloves garlic, minced
- 1 jalapeño pepper, seeds and membranes removed, finely chopped (optional, for a little heat)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (4-ounce) can diced green chiles, undrained
- 4 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (adjust to your spice preference)
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 1 cup half-and-half or heavy cream (for creaminess)
- ½ cup shredded Monterey Jack cheese (plus more for topping)
- Fresh cilantro, chopped, for garnish
- Sour cream or Greek yogurt, for topping
- Lime wedges, for serving
How to Make White Chicken Chili:
This White Chicken Chili recipe is a dream come true for anyone seeking a delicious, satisfying meal with minimal effort. In under an hour, you’ll have a creamy, flavorful chili that rivals any restaurant version, boasting tender chicken and a rich, comforting broth. The beauty lies in its simplicity, making it perfect for beginners or those short on time. This dish comes together in approximately 45 minutes, with about 15 minutes of prep and 30 minutes of simmering.
Step-by-Step Instructions:
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and chopped jalapeño (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- Add Beans and Chiles: Pour in the rinsed and drained cannellini beans and great northern beans, along with the can of diced green chiles (including their liquid). Stir to combine with the onions and garlic.
- Incorporate Chicken and Broth: Add the shredded or diced cooked chicken to the pot. Pour in the chicken broth, ensuring all ingredients are mostly submerged.
- Season the Chili: Stir in the ground cumin, dried oregano, chili powder, and cayenne pepper (if desired). Season generously with salt and freshly ground black pepper to taste. Bring the mixture to a simmer over medium heat.
- Simmer and Thicken: Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 20 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken slightly. If you prefer a thicker chili, you can mash some of the beans against the side of the pot with your spoon.
- Add Creaminess: Uncover the pot and stir in the half-and-half or heavy cream and the shredded Monterey Jack cheese. Stir continuously until the cheese is melted and the chili is smooth and creamy. Do not boil after adding the cream.
- Taste and Adjust: Taste the White Chicken Chili and adjust seasonings as needed. You may want to add more salt, pepper, or chili powder to suit your preference.
- Serve: Ladle the White Chicken Chili into bowls. Garnish generously with fresh chopped cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice. Serve hot with your favorite toppings.
Why You’ll Love This White Chicken Chili:
You’ll fall head over heels for this White Chicken Chili because it’s incredibly comforting, packed with tender chicken and creamy white beans, creating a symphony of textures and flavors in every spoonful. It’s a budget-friendly marvel, allowing you to create a restaurant-quality meal at home without breaking the bank, especially when utilizing rotisserie chicken for ease and value. The vibrant toppings like fresh cilantro, cooling sour cream, and zesty lime elevate this dish from simply delicious to a truly delightful culinary experience, making it a welcome change from a traditional red chili.
This easy White Chicken Chili recipe is a guaranteed crowd-pleaser, perfect for casual weeknight dinners or entertaining guests. Its mild spice profile and creamy base make it universally appealing, and the customizable toppings allow everyone to personalize their bowl. Dive in and discover your new favorite cozy meal – we promise you won’t be disappointed with this delightful, heartwarming bowl!
Storing and Reheating Tips:
Properly storing and reheating your White Chicken Chili is key to enjoying its delightful flavors even after the first meal. You can refrigerate leftovers in an airtight container for up to 3-4 days. Ensure the chili has cooled completely before sealing and refrigerating to prevent condensation buildup, which can affect quality.
To reheat, gently warm the chili on the stovetop over low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave. For longer storage, this White Chicken Chili freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Frozen chili is best consumed within 2-3 months for optimal taste and texture. Thaw overnight in the refrigerator before reheating.
Final Thoughts:
This White Chicken Chili recipe is the epitome of comforting, flavorful, and easy home cooking. Give it a try and experience how simple ingredients can come together to create something truly special for your family. We hope you love this warm and satisfying dish as much as we do!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
White Chicken Chili
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and chopped jalapeño (if using) and cook for another minute until fragrant, being careful not to burn the garlic.2 tablespoons olive oil, 1 large yellow onion, finely chopped, 2-3 cloves garlic, minced, 1 jalapeño pepper, seeds and membranes removed, finely chopped
- Pour in the rinsed and drained cannellini beans and great northern beans, along with the can of diced green chiles (including their liquid). Stir to combine with the onions and garlic.2 (15-ounce) cans cannellini beans, rinsed and drained, 1 (15-ounce) can great northern beans, rinsed and drained, 1 (4-ounce) can diced green chiles, undrained
- Add the shredded or diced cooked chicken to the pot. Pour in the chicken broth, ensuring all ingredients are mostly submerged.4 cups cooked chicken, shredded or diced, 4 cups chicken broth
- Stir in the ground cumin, dried oregano, chili powder, and cayenne pepper (if desired). Season generously with salt and freshly ground black pepper to taste. Bring the mixture to a simmer over medium heat.1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon chili powder, ¼ teaspoon cayenne pepper, salt and freshly ground black pepper to taste
- Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 20 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken slightly. If you prefer a thicker chili, you can mash some of the beans against the side of the pot with your spoon.
- Uncover the pot and stir in the half-and-half or heavy cream and the shredded Monterey Jack cheese. Stir continuously until the cheese is melted and the chili is smooth and creamy. Do not boil after adding the cream.1 cup half-and-half or heavy cream, ½ cup shredded Monterey Jack cheese
- Taste the White Chicken Chili and adjust seasonings as needed. You may want to add more salt, pepper, or chili powder to suit your preference.
- Ladle the White Chicken Chili into bowls. Garnish generously with fresh chopped cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice. Serve hot with your favorite toppings.fresh cilantro, chopped, for garnish, sour cream or Greek yogurt, for topping, lime wedges, for serving