White Chicken Chili

White Chicken Chili is the ultimate comfort food, combining tender chicken, creamy white beans, and a perfectly spiced broth into a dish that’s hearty, warming, and satisfying. This creamy, rich chili is a delicious alternative to traditional beef chili, offering a lighter but equally flavorful option. Whether you’re serving it for a cozy family dinner, game day, or a casual gathering, this dish is sure to be a hit.

This recipe is incredibly versatile, allowing you to adjust the spice level, add toppings, or adapt it to suit dietary preferences. With a creamy base, savory chicken, and just the right amount of spice, it’s a crowd-pleaser that’s perfect year-round.

Why You’ll Love This Recipe

• Creamy Comfort: The combination of white beans, chicken, and a creamy broth makes this dish irresistibly rich and satisfying.
• Hearty and Filling: Loaded with protein and fiber, it’s a nutritious meal that keeps you full for hours.
• One-Pot Wonder: Easy to make and minimizes cleanup.
• Customizable: Adjust the spice level, toppings, or ingredients to suit your taste.
• Meal-Prep Friendly: Tastes even better the next day, making it perfect for leftovers.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Serving Size: 1.5 cups

Nutritional Information (per serving)

• Calories: 370
• Carbohydrates: 28g
• Protein: 30g
• Fat: 12g
• Fiber: 8g
• Sugar: 3g

Ingredients

For the Chili

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chiles
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• 4 cups chicken broth (low-sodium)
• 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
• 1 cup frozen or fresh corn
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup heavy cream or half-and-half
• Juice of 1 lime

Optional Toppings

• Shredded cheese (cheddar, Monterey Jack, or pepper jack)
• Chopped fresh cilantro
• Sliced jalapeños
• Diced avocado
• Tortilla chips or strips
• Lime wedges

Step-by-Step Instructions

Step 1: Cook the Chicken

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 4-5 minutes per side, until browned. Remove the chicken and set aside.

Step 2: Sauté Aromatics

1. In the same pot, add the diced onion and sauté for 3-4 minutes until softened.
2. Stir in the minced garlic, green chiles, cumin, chili powder, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1-2 minutes, until fragrant.

Step 3: Build the Base

1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for added flavor.
2. Return the chicken to the pot and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F).

Step 4: Shred the Chicken

1. Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Add Beans and Corn

1. Stir in the drained white beans and corn. Simmer for 5-10 minutes, allowing the flavors to meld.

Step 6: Make It Creamy

1. Reduce heat to low and stir in the sour cream (or Greek yogurt), heavy cream, and lime juice. Simmer for 2-3 minutes, but do not boil, as this could cause the dairy to curdle. Adjust seasoning with additional salt and pepper if needed.

Step 7: Serve and Garnish

1. Ladle the chili into bowls and top with your favorite garnishes, such as shredded cheese, cilantro, avocado, or tortilla chips. Serve with lime wedges for added brightness.

Ingredient Background

• Chicken: Boneless, skinless chicken breasts are lean and cook quickly, but thighs can be used for a richer flavor. Pre-cooked rotisserie chicken is another convenient option.
• White Beans: Cannellini or Great Northern beans provide creaminess and protein. Mash some of the beans for a thicker consistency.
• Green Chiles: Mildly spicy and tangy, these add a classic Southwestern flavor to the chili.
• Lime Juice: Adds a bright, zesty finish that balances the richness of the creamy base.

Technique Tips

• Brown the Chicken: Searing the chicken before simmering enhances flavor by caramelizing the surface.
• Mash the Beans: For a thicker chili, mash a portion of the beans before adding them to the pot. This creates a naturally creamy texture.
• Avoid Boiling the Dairy: Once the sour cream and heavy cream are added, keep the heat low to prevent curdling.

Alternative Presentation Ideas

• Bread Bowl: Serve the chili in hollowed-out bread bowls for a comforting, rustic presentation.
• Individual Mason Jars: For a party or picnic, serve the chili in small mason jars with toppings on the side for a fun, portable option.
• Taco Topping: Use the chili as a hearty filling for soft tacos or burritos, topped with cheese and salsa.

Additional Tips for Success

• Adjust the Spice: The beauty of this chili is its adaptability to different heat preferences. For a mild chili, stick with green chiles labeled as “mild” and omit the cayenne pepper. If serving a crowd, offer toppings like diced jalapeños, chili flakes, or a bottle of hot sauce on the side, so everyone can customize their heat level. To add more depth to the spice, consider using chipotle powder or smoked chili paste, which brings a smoky warmth without overpowering the other flavors. Always taste-test as you go when increasing spice to avoid overdoing it.
• Make It Ahead: White Chicken Chili is a prime candidate for meal prep, as the flavors deepen beautifully with time. After cooking, let the chili cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. If freezing, portion it into freezer-safe containers or bags, leaving room for expansion. When reheating, do so gently over medium heat to avoid breaking the creamy base, and add a splash of broth if it has thickened too much. If you’re planning to serve it at a gathering, prepare the chili the day before to save time and let the flavors meld overnight.
• Thicker Chili: If you prefer a thicker, heartier chili, there are several options to achieve the desired consistency.
  • Mash Beans: Before adding the beans to the pot, mash half of them with a fork or immersion blender. This creates a natural thickener that also adds creaminess.
  • Cornstarch Slurry: Mix 1 teaspoon of cornstarch with 2 teaspoons of water until smooth, then stir it into the chili during the last 5 minutes of cooking. Let it simmer gently to activate the thickening properties.
  • Flour-Based Roux: For a flour alternative, whisk 1 tablespoon of all-purpose flour with 2 tablespoons of water or broth and stir it into the chili. Simmer for a few minutes to thicken.
  • Simmer Uncovered: If time allows, remove the lid and simmer the chili uncovered for an additional 10-15 minutes. This method evaporates excess liquid naturally while concentrating the flavors.
  • Add Cheese: Stir in a handful of shredded cheese, such as Monterey Jack or cheddar, for an extra-thick and creamy texture.

By tailoring the spice, prepping in advance, and adjusting the texture to your liking, your White Chicken Chili will consistently turn out rich, flavorful, and perfectly suited to your preferences every time. These extended tips ensure flexibility and guarantee success for any occasion.

Recipe Variations

• Vegetarian Option: Omit the chicken and use vegetable broth. Add extra beans, tofu, or roasted sweet potatoes for protein and texture.
• Spicy Verde Chili: Replace the green chiles with salsa verde and add tomatillos for a zesty twist.
• Seafood Twist: Swap chicken for cooked shrimp or crab, stirring them in during the last 5 minutes of cooking.
• Low-Carb Option: Replace the beans with extra chicken or cauliflower rice for a keto-friendly version.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Cool the chili completely before transferring to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or microwave.

Healthier Twist Ideas

• Greek Yogurt Swap: Use plain Greek yogurt instead of sour cream for a lower-fat option.
• Reduce Dairy: Omit the heavy cream and use pureed white beans to create a creamy texture without added fat.
• Extra Veggies: Add diced zucchini, spinach, or bell peppers for added nutrients and color.
• Lean Protein: Opt for turkey or ground chicken instead of chicken breasts for a leaner option.

Serving Suggestions for Events

• Game Day Spread: Serve with a side of tortilla chips, guacamole, and salsa for the ultimate game day feast.
• Holiday Potluck: Bring this chili to a potluck in a slow cooker, keeping it warm for easy serving. Offer toppings in small bowls for guests to customize their bowls.
• Weeknight Dinner: Pair with a green salad and crusty bread for a quick, balanced meal the whole family will love.

Special Equipment

• Dutch Oven or Stockpot: Essential for evenly cooking the chili and retaining heat.
• Immersion Blender (Optional): For mashing beans directly in the pot if you prefer a thicker consistency.
• Ladle: For serving the chili neatly into bowls.

Frequently Asked Questions

1. Can I use rotisserie chicken?
Yes! Shred rotisserie chicken and add it during Step 5 for a quick and easy shortcut.

2. What if I don’t have green chiles?
Substitute with diced jalapeños or a mild salsa verde for a similar flavor.

3. How do I thicken the chili?
Mash some of the beans, simmer uncovered, or use a cornstarch slurry to thicken the broth.

4. Can I make this in a slow cooker?
Absolutely! Add all ingredients except the dairy to the slow cooker and cook on low for 6-8 hours. Stir in the sour cream and cream during the last 15 minutes.

5. Can I make it spicier?
Increase the cayenne pepper, add diced jalapeños, or stir in hot sauce to taste.

6. Can I use dried beans?
Yes, but cook them beforehand as dried beans take much longer to soften than canned beans.

7. Can I freeze this chili?
Yes! It freezes beautifully. Just avoid adding the dairy before freezing; stir it in after reheating.

8. Can I double the recipe?
Absolutely! This recipe doubles well, but ensure your pot is large enough to accommodate the extra volume.

Conclusion

White Chicken Chili is a creamy, hearty dish that’s packed with flavor and incredibly easy to make. Perfect for everything from weeknight dinners to entertaining, this chili is versatile and endlessly customizable. With its rich, warming spices, tender chicken, and satisfying beans, it’s a recipe you’ll want to return to time and again. Grab your favorite toppings and enjoy this comforting bowl of goodness with family and friends!

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