Go Back
For a great white chicken chili, you need simple yet tasty ingredients. Here’s what you will need: - 2 cups cooked chicken, shredded - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 jalapeño, seeded and diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 3 cups chicken broth - 2 cans (15 oz each) white beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 cup heavy cream (or coconut milk for a dairy-free option) - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) These ingredients work together to create a warm and creamy dish. The chicken gives protein, while the beans add fiber. The spices bring warmth and depth. The cream (or coconut milk) adds richness. When you finish your chili, the garnish of cilantro and lime gives a fresh touch. Heat one tablespoon of olive oil in a large pot over medium heat. Add one medium diced onion. Cook it until it’s soft and clear for about three to four minutes. Then, stir in two cloves of minced garlic and one diced jalapeño. Cook for one more minute. You want the mix to smell great! Next, sprinkle in one teaspoon of ground cumin, one teaspoon of chili powder, and half a teaspoon of smoked paprika. Stir everything well to coat the onions and peppers. Let it cook for one to two minutes. This step adds a rich flavor to your chili. Now, pour in three cups of chicken broth. Add two cans of drained and rinsed white beans and one cup of corn to the pot. Bring this mixture to a gentle simmer. The warmth helps all the flavors come together. After the broth is simmering, stir in two cups of shredded cooked chicken. Let it cook for about ten to fifteen minutes. This allows the chicken to absorb those lovely flavors from the broth and spices. Lower the heat and slowly add one cup of heavy cream. Stir well to mix it in. Season with salt and pepper to your taste. Allow it to simmer for another five minutes. Make sure it doesn’t boil, as you want it creamy, not curdled. Ladle the hot chili into bowls. Garnish with fresh chopped cilantro. Serve with lime wedges on the side. A squeeze of lime adds a nice touch. Enjoy your warm, flavorful bowl of white chicken chili! To make your white chicken chili even better, try adding toppings. Some great choices are: - Fresh cilantro - Lime wedges - Avocado slices - Shredded cheese These toppings add fresh taste and color. You can also use homemade broth. Homemade broth has richer flavor than store-bought. If you have time, make your broth. It will make a big difference. For great flavor, sauté your onions and garlic well. Heat the olive oil over medium heat. This helps bring out the spices. Stir often to avoid burning. Cook until the onions are soft and clear. Simmering the chili is important too. Once you add the chicken, let it cook for 10-15 minutes. This helps all the flavors mix well together. Don't skip this step! If you want a lighter dish, use coconut milk instead of heavy cream. It gives the same creaminess but is dairy-free. You can also use less chicken and add more beans. This lowers calories and boosts fiber. Enjoy your chili, no matter your diet! {{image_2}} You can change the protein in this chili. Use turkey instead of chicken for a tasty twist. Ground turkey works well and keeps the dish light. If you want a vegetarian option, try using jackfruit or tofu. Both mimic the texture of chicken. They soak up flavors and add heartiness. You can make this chili as spicy as you like. If you want more heat, add extra jalapeños. You can also try using hotter peppers, like serranos or habaneros. Just remember to adjust the amount slowly. Taste as you go to avoid overpowering the dish. This way, you can enjoy a perfect balance of heat. Feel free to switch out the beans in this recipe. While white beans are great, you can use black beans or pinto beans. They add different flavors and textures. If you want a unique touch, try lentils or chickpeas. These options also boost protein and fiber, making your chili even better. To keep your white chicken chili fresh, store it in a glass or plastic container. Let it cool to room temperature before sealing. Place it in the fridge. It should stay good for up to four days. For longer storage, you can freeze it. Use freezer-safe bags or containers. Make sure to leave some space for the chili to expand when frozen. Reheat your chili slowly to keep the flavor. Use a pot on low heat. Stir often to prevent sticking. If it seems too thick, add a splash of chicken broth or water. You can also use the microwave. Heat it in short bursts of one minute. Stir in between to ensure even heating. In the fridge, your white chicken chili lasts about four days. In the freezer, it can stay fresh for up to three months. Just remember to label your containers with dates. This way, you know when to enjoy your delicious meal again! To thicken White Chicken Chili, you have a few options. You can add more beans, as they help create a creamy texture. You can also try mashing some beans against the pot's side. Another method is to mix in cornstarch. Simply whisk one tablespoon of cornstarch with cold water, then stir it into the chili. Let it cook for a few minutes until it thickens. Lastly, simmering the chili longer can help reduce liquid, making it thicker. Yes, you can easily substitute heavy cream. For a dairy-free option, use coconut milk. It gives a nice creaminess and adds a hint of sweetness. You can also try almond milk or oat milk, but they may not be as rich. If you want a lighter option, use half-and-half. Just remember, any substitute will change the flavor a bit, so choose what you like best. White Chicken Chili pairs well with many sides. You can serve it with cornbread or tortilla chips for a crunchy contrast. A fresh salad adds a nice, light touch. If you want something heartier, try rice or quinoa. You can also offer toppings like avocado, cheese, or sour cream to enhance the meal. White Chicken Chili can be mild or spicy, depending on your taste. The jalapeño adds some heat, but you can adjust it. If you like it hot, leave the seeds in the jalapeño. You can also add more spicy peppers or hot sauce. For a milder version, remove the seeds and use less jalapeño. Tasting as you go is key! This blog post covered all you need for white chicken chili. We explored key ingredients, detailed cooking steps, and offered tips for flavor and dietary needs. You can play with spices, proteins, and beans to make it your own. Remember, good chili is all about waiting for the flavors to meld. Store leftovers properly and reheat carefully to keep it tasty. Enjoy the process and get creative in your kitchen!

White Chicken Chili

Warm up with this delicious creamy white chicken chili that’s perfect for any occasion! Made with shredded chicken, white beans, and a touch of spice, this recipe is rich, comforting, and oh-so-easy to prepare. In just 30 minutes, you can enjoy a bowl of creamy goodness topped with fresh cilantro and lime. Ready to dive into this tasty dish? Click through to discover the full recipe and cook up a storm!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 jalapeño, seeded and diced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

3 cups chicken broth

2 cans (15 oz each) white beans, drained and rinsed

1 cup corn (fresh or frozen)

1 cup heavy cream (or coconut milk for a dairy-free option)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and diced jalapeño, cooking for an additional minute until fragrant.

    Add Spices: Sprinkle in the ground cumin, chili powder, and smoked paprika, mixing well to coat the onions and peppers in the spices. Cook for 1-2 minutes until the spices are toasty.

      Combine Broth and Beans: Pour in the chicken broth and add the rinsed white beans and corn to the pot. Bring the mixture to a simmer.

        Mix in Chicken: Stir in the shredded cooked chicken and let it cook for 10-15 minutes, allowing the flavors to meld together.

          Create Creaminess: Lower the heat and slowly add the heavy cream, stirring well to incorporate. Season with salt and pepper to taste. Let it simmer for another 5 minutes, ensuring it does not boil.

            Serve: Ladle the chili into bowls, garnishing with fresh cilantro and serving with lime wedges on the side for a refreshing zip.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6