This White Chicken Chili is creamy, hearty, and full of flavor. Made with tender chicken, white beans, and a mix of spices, it’s a warm hug in a bowl!
I love topping it with cheese and a sprinkle of cilantro. It’s the perfect way to chase away a chilly day—plus, it’s super easy to whip up! 🍜
Key Ingredients & Substitutions
Olive Oil: A great choice for cooking the onions! You can substitute with avocado oil or canola oil if you prefer. Each brings a slightly different flavor, but all work well.
Onion: A medium onion adds sweetness, but you can use shallots for a milder taste or green onions for a fresh crunch if you’re short on time.
White Beans: Cannellini or great northern beans are ideal, but you can sub in navy beans or even chickpeas in a pinch. Each bean offers a unique texture!
Shredded Chicken: I love using rotisserie chicken for convenience, but poached chicken breasts also work fabulously. If you’re looking for a vegetarian option, try replacing chicken with cooked quinoa or extra beans.
Heavy Cream: For a lighter version, use half-and-half or even coconut milk for a dairy-free alternative. The flavor will vary slightly, but it will still be delicious!
How Do I Make Sure My Chicken Chili is Packed with Flavor?
To ensure your White Chicken Chili is full of flavor, layering spices is key! Start by sautéing onions until they are nice and soft, then add minced garlic for that aromatic punch. Stir in your spices like cumin and chili powder before adding the other ingredients; this helps to bloom their flavors.
- Cook onions on medium heat until translucent, about 5 minutes.
- Adding spices to the warm oil creates a fragrant base.
- Don’t rush the simmering step; let it meld for full body and richness.
- Finally, a splash of lime juice at the end can brighten the entire dish!
Enjoy your cooking adventure with this comforting bowl of White Chicken Chili!
White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (15 oz) white corn, drained (optional)
- 2 cups cooked shredded chicken (rotisserie or poached chicken breasts)
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1-2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For Toppings:
- 1-2 jalapeño peppers, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup crumbled queso fresco or feta cheese
- Lime wedges (for serving)
How Much Time Will You Need?
This delightful White Chicken Chili takes about 10 minutes to prepare and around 20-25 minutes to cook, for a total of about 35-40 minutes. It’s a quick and hearty meal that is perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute, ensuring it’s fragrant but not burned.
2. Add the Spices:
Now, it’s time to stir in the ground cumin, chili powder, and dried oregano. Mix everything together until the spices are well combined with the onions and garlic. This will help release their incredible flavors!
3. Combine the Ingredients:
Next, add in the white beans, drained corn (if you decided to use it), shredded chicken, and chicken broth. Stir well to combine all the ingredients together in the pot.
4. Let it Simmer:
Bring the mixture to a gentle simmer. Allow it to cook for about 15-20 minutes, stirring occasionally. This is where all the flavors come together beautifully!
5. Stir in the Cream:
Once simmered, reduce the heat to low and gently stir in the heavy cream or half-and-half. Let it cook for another 5 minutes on low heat without boiling.
6. Season and Serve:
Taste your chili and season with salt and pepper to your liking. Then ladle the delicious chili into bowls. For an extra touch, garnish each bowl with sliced jalapeños, chopped cilantro, and crumbled queso fresco. Serve with lime wedges for that refreshing zest!
Enjoy this comforting bowl of White Chicken Chili! It’s perfect to warm you up on any cozy evening.
Can I Use Leftover Roast Chicken in This Recipe?
Absolutely! Leftover roast chicken is a fantastic option for this chili. Just shred it up and toss it in as you would with any cooked chicken to save time and elevate flavor!
How Can I Make This Chili Spicier?
If you’d like extra heat, try adding more jalapeños or even some diced green chilies when mixing in the other ingredients. For an additional kick, consider 1/4 to 1/2 teaspoon of cayenne pepper or crushed red pepper flakes as well!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove over low heat or in the microwave until heated through. You may need to add a splash of chicken broth or cream to loosen it up.
Can I Make This Recipe Vegetarian?
Yes, you can easily make this chili vegetarian by replacing the chicken with more beans or some cooked quinoa. Additionally, use vegetable broth and omit the cream or substitute it with a dairy-free option like coconut cream for a rich texture!
