White Chicken Chili is a hearty and flavorful pot of comfort food, perfect for weeknight dinners or casual gatherings. This easy recipe delivers a satisfying meal that’s both delicious and surprisingly simple to prepare.
Key Ingredients for White Chicken Chili
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped (optional, for a touch of heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (adjust to your spice preference)
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 (4-ounce) can diced green chilies, undrained
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 3 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded Monterey Jack or cheddar cheese (for garnish)
- Sour cream or plain Greek yogurt (for garnish)
- Avocado, diced (for garnish)
- Lime wedges (for serving)
How to Make White Chicken Chili
This White Chicken Chili recipe is incredibly simple, coming together in under 45 minutes with minimal fuss. It boasts a rich, creamy broth, tender chicken, and hearty beans, making it a truly satisfying meal. The ease of preparation and its comforting flavors are guaranteed to make it a go-to favorite.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook 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.
- Bloom Spices: Add the ground cumin, dried oregano, chili powder, and cayenne pepper (if using) to the pot. Stir well and cook for about 30 seconds, allowing the spices to become fragrant. This step, known as “blooming” the spices, enhances their flavor.
- Incorporate Chilies and Broth: Pour in the undrained diced green chilies and the chicken broth. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits, which add extra flavor.
- Add Beans and Chicken: Add the rinsed and drained cannellini beans and great northern beans to the pot. Stir in the cooked, shredded chicken.
- Simmer and Cook: Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This allows the flavors to meld together beautifully. Stir occasionally to prevent sticking.
- Add Creaminess (Optional): If you desire a creamier chili, stir in the heavy cream or half-and-half during the last 5 minutes of simmering. Heat through gently, but do not boil after adding the cream.
- Season and Serve: Taste the chili and season generously with salt and freshly ground black pepper as needed. Serve hot, garnished with your favorite toppings such as fresh cilantro, shredded cheese, a dollop of sour cream or Greek yogurt, and diced avocado. Don’t forget a squeeze of fresh lime juice to brighten all the flavors!
Why You’ll Love This White Chicken Chili
You’ll absolutely adore this White Chicken Chili for its incredible comfort and incredibly satisfying, subtly spiced flavor profile that’s much milder than traditional red chili. It’s a budget-friendly meal solution that’s significantly cheaper to make at home than ordering takeout, especially when you can utilize leftover chicken. The tender shredded chicken, hearty white beans, and zesty green chilies create a harmonious blend that’s elevated even further by vibrant, fresh toppings.
Unlike its spicier red counterpart, this White Chicken Chili offers a milder, creamier experience that’s perfect for a wider range of palates, making it a guaranteed crowd-pleaser. It’s the ideal dish for a cozy night in, a casual get-together, or when you’re simply craving something that feels like a warm hug in a bowl. Give this delightful White Chicken Chili a try – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
- Refrigeration: Allow the White Chicken Chili to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3-4 days.
- Freezing: For longer storage, let the chili cool completely. Portion it into freezer-safe containers or heavy-duty resealable bags. Ensure all air is removed to prevent freezer burn. Frozen White Chicken Chili can be kept for up to 2-3 months.
- Reheating: To reheat refrigerated chili, gently warm it in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 30-second increments, stirring between each, until hot. For frozen chili, thaw it in the refrigerator overnight before reheating using the stovetop or microwave method. You can add a splash of chicken broth or cream if the chili seems a little thick after thawing.
Final Thoughts
This White Chicken Chili is a true comfort food champion, offering a delightful balance of flavors and textures. Give it a go for a delicious and satisfying meal that’s both easy and budget-friendly. You won’t be disappointed!
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 pot or Dutch oven over medium heat. Add the chopped yellow onion and cook 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 cloves garlic, minced, 1 jalapeño pepper, seeded and finely chopped
- Add the ground cumin, dried oregano, chili powder, and cayenne pepper (if using) to the pot. Stir well and cook for about 30 seconds, allowing the spices to become fragrant. This step, known as “blooming” the spices, enhances their flavor.1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper
- Pour in the undrained diced green chilies and the chicken broth. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits, which add extra flavor.1 (4-ounce) can diced green chilies, undrained, 4 cups low-sodium chicken broth
- Add the rinsed and drained cannellini beans and great northern beans to the pot. Stir in the cooked, shredded chicken.2 (15-ounce) cans cannellini beans, rinsed and drained, 1 (15-ounce) can great northern beans, rinsed and drained, 3 cups cooked, shredded chicken
- Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This allows the flavors to meld together beautifully. Stir occasionally to prevent sticking.
- If you desire a creamier chili, stir in the heavy cream or half-and-half during the last 5 minutes of simmering. Heat through gently, but do not boil after adding the cream.1/2 cup heavy cream or half-and-half
- Taste the chili and season generously with salt and freshly ground black pepper as needed. Serve hot, garnished with your favorite toppings such as fresh cilantro, shredded cheese, a dollop of sour cream or Greek yogurt, and diced avocado. Don’t forget a squeeze of fresh lime juice to brighten all the flavors!Salt and freshly ground black pepper, Fresh cilantro, chopped, Shredded Monterey Jack or cheddar cheese, Sour cream or plain Greek yogurt, Avocado, diced, Lime wedges