There’s something incredibly comforting about a bowl of White Chicken Chili, especially when it’s chilly outside. After multiple attempts at refining my approach, I discovered just the right balance of creaminess and spice. Each spoonful delivers shredded chicken nestled among soft white beans and zesty green chiles, creating a symphony of flavor. It’s perfect for batch cooking and makes for delightful leftovers. If you’re hunting for more delicious chili ideas, check out my Slow Cooker White Chicken Chili!
About White Chicken Chili
This White Chicken Chili is a remarkable dish that has won over my family time and time again. As the seasons change, this recipe stands resilient, making it an excellent choice for cozy dinners or gatherings. I’ve tested it several times, refining the spices and ingredients for the ultimate bowl of warmth. What I love most is how economical this dish can be while still feeling indulgent.
- Quick and easy to prepare, ideal for busy weeknights.
- Budget-friendly using pantry staples, perfect for feeding a crowd.
- A family favorite with cozy flavors, satisfying and nutritious.
- Cultural insight: this chili derives its roots from Southwestern American cuisine.
Key Ingredients & Their Roles
- Chicken: The star protein, providing heartiness; use rotisserie for quick prep.
- Great Northern Beans: They add creaminess and texture, a great swap could be navy beans.
- Green Chiles: Bring a subtle heat; use fresh jalapeños for an extra kick.
- Sour Cream: Adds richness; Greek yogurt is a healthy alternative.
How to Make White Chicken Chili
- In a large (5-6 quart) pot, heat olive oil over medium-high heat. Sauté the chopped onion for 3-5 minutes, letting it soften and fragrant.
- Add the minced garlic and cook for another 30 seconds until it becomes aromatic.
- Pour in chicken broth, stir in the green chiles, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste. Bring this to a gentle simmer.
- Rinse and drain the beans in a strainer. For a creamier texture, process a ladleful of beans with a splash of broth until smooth, then return it to the pot.
- Incorporate the whole beans and corn into the pot, cooking uncovered for 15 to 30 minutes to meld the flavors.
- Remove from heat and gently stir in the shredded chicken and sour cream until well combined.
- Serve garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips, if desired.
Pro Tips & Troubleshooting
- During prep, I found that sautéing the onions until they turn golden enhances their sweetness.
- A common issue is under-seasoning; be sure to taste and adjust salt and lime juice for balance.
- For a seasonal touch, add pumpkin puree in the fall for extra creaminess and flavor.
- This recipe easily makes larger batches; simply double the ingredients for an even heartier feast.
Storage & Make-Ahead Guide
This White Chicken Chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months in an airtight container. When reheating, use the stovetop or microwave until it’s piping hot. From my experience, the flavors deepen and improve after a day or two in the fridge!
Serving Suggestions
Pair this chili with homemade cornbread or a light garden salad for a well-rounded meal. You might also enjoy it with my Maple Balsamic Brussels Sprouts for a delightful crunch.
Frequently Asked Questions
- What can I substitute for chicken? You can use canned beans or cooked tofu for a vegetarian option.
- Can I make this chili in a slow cooker? Yes, simply sauté the onions and garlic, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- How do I thicken the chili? Pureeing a portion of the beans helps create a creamy texture, but you can also add cornstarch mixed with water.
- Can I use different beans? Absolutely! Navy or cannellini beans work well too.
- What toppings do you recommend? Fresh cilantro, sliced avocado, and shredded cheese add wonderful flavor and texture.
Final Thoughts
I truly enjoy this White Chicken Chili on chilly nights, paired with a warm slice of cornbread. The beauty of this recipe is its flexibility, allowing you to adapt it based on your pantry and preferences. I’d love to hear your experiences, so please share how your chili turns out!
More Recipes You’ll Love
- Chicken Soup Recipe – a comforting, hearty option perfect for chilly days.
- Slow Cooker White Chicken Chili – similar flavors, easily prepared in a slow cooker.
- Creamy Italian Meatball Soup Recipe – a creamy, comforting soup with rich flavors.
Creamy White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1/2 cup yellow onion chopped
- 2 cloves garlic finely minced
- 2.5 cups low-sodium chicken broth
- 2 cans diced green chiles 4 oz each
- 1.5 teaspoons ground cumin
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon paprika
- 0.5 small lime juice from
- 2 cans great northern beans 15 oz each
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn frozen or fresh
- 2 cups cooked chicken shredded
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, about 3-5 minutes. Add garlic and cook for 30 seconds.
- Add chicken broth, green chiles, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste.
- Drain and rinse beans in a strainer.
- Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth.
- Add pureed beans, whole beans, and corn to the soup pot. Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes.
- Remove from heat and stir in sour cream and cooked chicken.
- Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips, if desired.