White Chicken Chili is a warm and creamy dish that offers a delightful twist on traditional chili. With tender chicken, earthy white beans, and a hint of spice, it’s a comforting meal perfect for colder days or cozy family dinners. This dish marries the flavors of classic chili with the lighter touch of white beans and chicken, creating a satisfying experience that you won’t want to miss.
Why Make This Recipe
There are many reasons to make White Chicken Chili. First, it’s a quick and easy meal that can be prepared in under an hour. With the help of canned beans and rotisserie chicken, you can whip it up even on a busy weeknight. Second, this chili is versatile. You can add your favorite toppings or adjust the spice to suit your taste. Finally, it’s a hearty, nourishing dish that is rich in protein and fiber, making it not only delicious but also good for you.
How to Make White Chicken Chili
Making White Chicken Chili is straightforward and fun. Below, you’ll find detailed steps and ingredients to help you create this tasty dish.
Ingredients:
- 2 cups cooked shredded chicken
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) green chilies
- 4 cups chicken broth
- 1 cup frozen corn (optional)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- Salt and pepper to taste
Directions:
In a large pot, sauté diced onion and minced garlic over medium heat until softened and fragrant.
Add the green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
Pour in the chicken broth, and bring the mixture to a simmer.
Add the shredded chicken, white beans, and frozen corn (if using). Simmer for 15-20 minutes, allowing the flavors to meld.
Stir in the cream cheese until fully melted and incorporated. Then, add the heavy cream and stir until smooth.
Serve hot, garnished with shredded cheese, chopped cilantro, and a squeeze of lime juice if desired.
How to Serve White Chicken Chili
White Chicken Chili is best served hot right after it’s cooked. You can enhance the experience by adding various toppings. Popular choices include shredded cheese, fresh cilantro, diced avocados, or a squeeze of lime for a zesty kick. Serve it with crusty bread or over a bed of rice for a more filling meal. It’s perfect for game day gatherings or a simple weeknight dinner.
How to Store White Chicken Chili
If you find yourself with leftovers, storing them is easy. Allow the chili to cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it. Divide the chili into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 2-3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stovetop or in the microwave.
Tips to Make White Chicken Chili
- Use leftover rotisserie chicken: This saves time and adds flavor.
- Adjust the spices: If you prefer a milder chili, reduce the chili powder and cumin.
- Consider toppings: Experiment with different toppings to find your favorite combination.
- Add more vegetables: Feel free to include more vegetables like bell peppers or zucchini for added nutrition.
Variations
While the traditional version is delicious, there are many ways to customize your White Chicken Chili. You can add black beans or pinto beans for different flavors. For a spicier kick, consider adding jalapeños or a few dashes of hot sauce. If you want a smoky flavor, try incorporating some smoked sausage or bacon. Additionally, you can make it dairy-free by substituting the cream cheese and heavy cream with coconut milk or a dairy-free cream alternative.
White Chicken Chili
Course: Main courseCuisine: AmericanDifficulty: Easy6
servings10
minutes30
minutes350
kcalIngredients
1 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
2 cups cooked shredded chicken (or rotisserie)
2 cans white beans, drained and rinsed
1 can diced green chilies (4 oz)
4 cups chicken broth
1 tsp cumin
1 tsp oregano
½ tsp chili powder
½ tsp salt
¼ tsp black pepper
½ cup sour cream
½ cup heavy cream or milk
Optional toppings: shredded cheese, cilantro, lime wedges, jalapeños
Directions
- Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Stir in shredded chicken, white beans, green chilies, chicken broth, and spices.
- Bring to a simmer, reduce heat, and let cook for 20 minutes.
- Stir in sour cream and heavy cream. Cook for an additional 5 minutes.
- Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings like cheese, cilantro, or lime juice.
Notes
- For a lighter version, substitute sour cream and heavy cream with Greek yogurt and milk. You can also use a slow cooker for a hands-off option—just combine all ingredients (except dairy) and cook on low for 6–8 hours, then stir in cream and sour cream before serving.
FAQs
1. Can I use canned chicken instead of cooked shredded chicken?
Yes, using canned chicken is a convenient option. Just make sure to drain it well before adding it to the pot.
2. Is this chili suitable for freezing?
Absolutely! White Chicken Chili freezes well. Just make sure to store it in an airtight container and leave some space for expansion.
3. Can I make White Chicken Chili in a slow cooker?
Yes, you can make this chili in a slow cooker. Just add all the ingredients (except for the cream cheese and heavy cream) into the slow cooker and cook on low for 6-8 hours. Stir in the cream cheese and heavy cream before serving.
4. What can I serve with White Chicken Chili?
You can serve this chili with cornbread, tortilla chips, or a simple green salad for a complete meal.
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