White Chicken Chili: Prepare to ditch the red sauce and embrace a creamy, comforting bowl of deliciousness! Forget everything you thought you knew about chili because this recipe is about to redefine your definition of the perfect cold-weather comfort food. Have you ever craved the warmth of chili but wanted something a little lighter, a little brighter, and a whole lot creamier? Then you’ve come to the right place.
While traditional red chili boasts a long and storied history rooted in the American Southwest, White Chicken Chili offers a modern twist on a classic. Its origins are a bit more recent, gaining popularity in the late 20th century as cooks began experimenting with different flavor profiles and ingredients. This innovative take swaps out the traditional tomatoes and beef for chicken, white beans, and a blend of Southwestern spices, creating a lighter, yet equally satisfying, dish.
What makes this chili so irresistible? It’s the perfect balance of creamy texture, savory chicken, and a subtle kick of spice. The combination of tender chicken, creamy broth, and hearty beans creates a symphony of flavors and textures that will leave you wanting more. Plus, it’s incredibly versatile! You can easily customize it to your liking by adding your favorite toppings, such as avocado, sour cream, or a sprinkle of cilantro. And the best part? It’s surprisingly easy to make, making it a perfect weeknight meal that the whole family will love. So, let’s get cooking and create a bowl of pure comfort with this amazing White Chicken Chili recipe!
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups cooked chicken, shredded (about 2 large chicken breasts)
- 6 cups chicken broth
- 2 (15-ounce) cans great northern beans, rinsed and drained
- 1 (4-ounce) can diced green chilies, undrained
- 1 cup frozen corn
- 1/2 cup heavy cream or sour cream (optional)
- Salt and pepper to taste
- Optional toppings: shredded Monterey Jack cheese, sour cream, avocado, cilantro, lime wedges
Preparing the Base:
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. We want the onions to be translucent and fragrant, releasing their natural sweetness.
- Add Garlic and Peppers: Add the minced garlic, green bell pepper, and jalapeno (if using) to the pot. Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the peppers are slightly softened. Be careful not to burn the garlic, as it can become bitter.
- Bloom the Spices: Stir in the ground cumin, dried oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant. This process, called “blooming,” helps to release the essential oils in the spices and enhance their flavor.
Building the Chili:
- Incorporate the Chicken: Add the shredded cooked chicken to the pot and stir to combine with the vegetables and spices. Make sure the chicken is evenly distributed throughout the mixture.
- Add Broth and Beans: Pour in the chicken broth, great northern beans, and diced green chilies (with their liquid). Stir well to combine all the ingredients. The liquid from the green chilies adds a nice subtle heat and flavor.
- Simmer the Chili: Bring the chili to a simmer over medium heat. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to 1 hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
- Add Corn: Stir in the frozen corn during the last 15 minutes of simmering. This ensures the corn is cooked through but still retains some of its sweetness and texture.
Finishing Touches:
- Adjust Seasoning: Taste the chili and season with salt and pepper to your liking. Remember that the chicken broth and canned beans may already contain some salt, so start with a small amount and add more as needed.
- Creamy Option (Optional): If desired, stir in the heavy cream or sour cream during the last few minutes of simmering. This will add a creamy richness to the chili. Be sure to stir it in gently to prevent curdling. If using sour cream, you can also dollop it on top of each serving instead of stirring it in.
- Serve and Garnish: Serve the white chicken chili hot, garnished with your favorite toppings such as shredded Monterey Jack cheese, sour cream, avocado, cilantro, and lime wedges. A sprinkle of extra chili powder or a drizzle of hot sauce can also add a nice touch.
Tips and Variations:
- Chicken Options: I prefer using shredded cooked chicken breasts for this recipe, but you can also use rotisserie chicken for convenience. Simply shred the meat from the rotisserie chicken and discard the skin and bones. You can also use leftover cooked chicken from a previous meal.
- Bean Variations: Great northern beans are traditionally used in white chicken chili, but you can also substitute cannellini beans or navy beans. All of these beans have a mild flavor and creamy texture that works well in this dish.
- Spice Level: Adjust the amount of jalapeno pepper and cayenne pepper to control the spice level of the chili. If you prefer a milder chili, omit the jalapeno pepper and reduce or eliminate the cayenne pepper. If you like a spicier chili, add more jalapeno pepper or cayenne pepper, or use a hotter variety of chili powder.
- Thickening the Chili: If you prefer a thicker chili, you can mash some of the beans with a fork or potato masher before adding them to the pot. Alternatively, you can remove about 1 cup of the chili and blend it with an immersion blender or in a regular blender until smooth, then return it to the pot.
- Slow Cooker Option: This recipe can easily be adapted for the slow cooker. Simply combine all of the ingredients (except the heavy cream or sour cream) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream or sour cream during the last 30 minutes of cooking.
- Freezing Instructions: White chicken chili freezes well. Allow the chili to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Make it Vegetarian: To make this chili vegetarian, substitute the chicken broth with vegetable broth and omit the chicken. You can add extra beans or vegetables, such as diced potatoes, carrots, or zucchini, to make it more filling.
- Serving Suggestions: White chicken chili is delicious served on its own, but it also pairs well with cornbread, tortilla chips, or a side salad. You can also use it as a topping for nachos or baked potatoes.
Detailed Ingredient Notes:
- Olive Oil: Extra virgin olive oil is my go-to for most cooking, but you can use any type of cooking oil you prefer, such as canola oil, vegetable oil, or avocado oil.
- Onion: A yellow onion is a good all-purpose onion for this recipe, but you can also use a white onion or a sweet onion.
- Garlic: Fresh garlic is always best, but you can use jarred minced garlic in a pinch. One clove of garlic is roughly equivalent to 1 teaspoon of minced garlic.
- Green Bell Pepper: A green bell pepper adds a nice mild flavor and crunch to the chili. You can also use a red, yellow, or orange bell pepper, but they will be slightly sweeter.
- Jalapeno Pepper: The jalapeno pepper adds a touch of heat to the chili. Be sure to remove the seeds and membranes before mincing the pepper, as this is where most of the heat is concentrated.
- Spices: Ground cumin, dried oregano, chili powder, and cayenne pepper are the key spices in this chili. Be sure to use fresh spices for the best flavor.
- Chicken: Cooked chicken is essential for this recipe. You can use shredded chicken breasts, rotisserie chicken, or leftover cooked chicken.
- Chicken Broth: Chicken broth provides the liquid base for the chili. You can use store-bought chicken broth or homemade chicken broth.
- Great Northern Beans: Great northern beans are the traditional beans used in white chicken chili. They have a mild flavor and creamy texture.
- Diced Green Chilies: Diced green chilies add a subtle heat and flavor to the chili. Be sure to use undrained diced green chilies, as the liquid adds extra flavor.
- Frozen Corn: Frozen corn adds a touch of sweetness to the chili. You can use fresh corn if it is in season, but frozen corn is a convenient and readily available option.
- Heavy Cream or Sour Cream: Heavy cream or sour cream adds a creamy richness to the chili. You can use either one, or omit it altogether if you prefer.
- Toppings: The toppings are optional, but they add extra flavor and texture to the chili. Some popular toppings include shredded Monterey Jack cheese, sour cream, avocado, cilantro, and lime wedges.
Troubleshooting:
- Chili is too thick: Add more chicken broth to thin it out.
- Chili is too thin: Simmer uncovered for a longer period to allow some of the liquid to evaporate. You can also mash some of the beans to thicken it.
- Chili is not spicy enough: Add more jalapeno pepper, cayenne pepper, or hot sauce.
- Chili is too spicy:
Conclusion:
This isn’t just another chili recipe; it’s a creamy, comforting bowl of deliciousness that’s guaranteed to become a family favorite. I truly believe this White Chicken Chili is a must-try because it’s quick enough for a weeknight meal, impressive enough for company, and packed with flavor that will have everyone asking for seconds. The combination of tender chicken, creamy broth, and those subtle Southwestern spices creates a symphony of tastes that’s both satisfying and exciting. Forget boring chicken dinners this chili is a game-changer!
But the best part? It’s incredibly versatile! Feel free to adjust the heat level to your liking by adding more or less jalapeño. If you’re feeling adventurous, try using different types of beans, like cannellini or Great Northern beans, for a slightly different texture and flavor profile. For a vegetarian option, simply omit the chicken and add extra vegetables like corn, zucchini, or bell peppers.
Serving Suggestions and Variations:
* Classic Toppings: A dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese (Monterey Jack or cheddar are excellent choices), and a handful of chopped cilantro are the perfect finishing touches.
* Spice It Up: Add a drizzle of hot sauce or a pinch of red pepper flakes for an extra kick.
* Crunchy Texture: Serve with tortilla chips, crushed tortilla chips sprinkled on top, or even a side of cornbread for a delightful contrast in textures.
* Make it a Meal: Serve with a side salad or a grilled cheese sandwich for a complete and satisfying meal.
* Slow Cooker Option: For an even easier weeknight meal, you can easily adapt this recipe for the slow cooker. Simply combine all the ingredients in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.
* Freezer-Friendly: This chili freezes beautifully, making it a great option for meal prepping. Simply let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect blend of comfort food and exciting flavors, and it’s sure to become a staple in your kitchen.
So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece! I’m so excited for you to try this White Chicken Chili and experience the deliciousness for yourself.
And most importantly, I want to hear about your experience! Did you make any variations? What toppings did you use? What did your family think? Please, share your thoughts and photos in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions, and I’ll do my best to help. Enjoy!
White Chicken Chili: The Ultimate Recipe for a Cozy Meal
Comforting White Chicken Chili with shredded chicken, great northern beans, corn, and aromatic spices. Perfect for a cozy night.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups cooked chicken, shredded (about 2 large chicken breasts)
- 6 cups chicken broth
- 2 (15-ounce) cans great northern beans, rinsed and drained
- 1 (4-ounce) can diced green chilies, undrained
- 1 cup frozen corn
- 1/2 cup heavy cream or sour cream (optional)
- Salt and pepper to taste
- Optional toppings: shredded Monterey Jack cheese, sour cream, avocado, cilantro, lime wedges
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally.
- Add Garlic and Peppers: Add the minced garlic, green bell pepper, and jalapeno (if using) to the pot. Cook for another 2-3 minutes, stirring frequently, until fragrant and slightly softened.
- Bloom the Spices: Stir in the ground cumin, dried oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Incorporate the Chicken: Add the shredded cooked chicken to the pot and stir to combine.
- Add Broth and Beans: Pour in the chicken broth, great northern beans, and diced green chilies (with their liquid). Stir well.
- Simmer the Chili: Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally.
- Add Corn: Stir in the frozen corn during the last 15 minutes of simmering.
- Adjust Seasoning: Taste and season with salt and pepper to your liking.
- Creamy Option (Optional): If desired, stir in the heavy cream or sour cream during the last few minutes of simmering.
- Serve and Garnish: Serve hot, garnished with your favorite toppings such as shredded Monterey Jack cheese, sour cream, avocado, cilantro, and lime wedges.
Notes
- Chicken Options: Use shredded cooked chicken breasts, rotisserie chicken, or leftover cooked chicken.
- Bean Variations: Substitute cannellini beans or navy beans for great northern beans.
- Spice Level: Adjust the amount of jalapeno pepper and cayenne pepper to control the spice level.
- Thickening the Chili: Mash some of the beans or blend a cup of the chili and return it to the pot.
- Slow Cooker Option: Combine all ingredients (except cream) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in cream during the last 30 minutes.
- Freezing Instructions: Cool completely before freezing in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Make it Vegetarian: Substitute vegetable broth for chicken broth and omit the chicken. Add extra beans or vegetables.
- Serving Suggestions: Serve with cornbread, tortilla chips, or a side salad. Use as a topping for nachos or baked potatoes.
- Chili is too thick: Add more chicken broth to thin it out.
- Chili is too thin: Simmer uncovered for a longer period to allow some of the liquid to evaporate. You can also mash some of the beans to thicken it.
- Chili is not spicy enough: Add more jalapeno pepper, cayenne pepper, or hot sauce.
- Chili is too spicy: Add a dollop of sour cream or a squeeze of lime juice to each serving.
Leave a Comment