White Chicken Chili Recipe

This White Chicken Chili is a creamy and comforting dish that’s perfect for a cozy meal on a chilly day. Tender chicken, hearty beans, and a flavorful broth come together in this easy-to-make recipe that’s sure to please the whole family.

Ingredients

Here’s what you’ll need to create this delicious White Chicken Chili:

• Olive oil: Or any cooking oil, for sautéing the vegetables and chicken.
• Chicken breasts: Boneless and skinless, cut into small cubes for quick cooking.
• Onion: Chopped, for flavor and texture.
• Salt: Enhances the flavors of the chili.
• Cumin, chili powder, cayenne pepper, and dried oregano: A blend of spices that adds warmth and depth of flavor.
• Garlic: Finely chopped, for aromatic intensity.
• Chicken broth: Low sodium or no sodium added, forms the base of the flavorful chili.
• Cannellini beans or Great Northern beans: Drained and rinsed, adds protein and a hearty texture.
• Chopped green chiles: Adds a mild heat and a touch of Southwestern flavor.
• Half and half: Adds richness and creaminess to the chili.

Toppings:

• Monterey Jack cheese: Shredded, adds a cheesy and melty topping.
• Jalapeño pepper: Sliced, for those who like an extra kick of heat.
• Lime: Cut into wedges, adds a bright citrusy flavor.
• Cilantro: Chopped, for garnish and a fresh herb flavor.

How to Make White Chicken Chili

Step 1: Mash the Beans

Using a potato masher or a fork, mash one can of the beans until smooth. This will help thicken the chili and give it a creamier texture.

Step 2: Cook the Chicken and Vegetables

Heat the olive oil in a large Dutch oven or pot over medium heat. Add the cubed chicken, chopped onion, and salt. Cook until the chicken is no longer pink, stirring occasionally. Stir in the cumin, chili powder, cayenne pepper, and dried oregano. Add the finely chopped garlic and cook for another minute until fragrant.

Step 3: Simmer the Chili

Pour in the chicken broth and add the chopped green chiles. Bring the mixture to a boil, then reduce the heat to low. Add the mashed beans and the remaining two cans of beans. Simmer for 30 minutes, or until the flavors meld and the chili thickens slightly.

Step 4: Finish and Serve

Stir in the half and half and cook for another 5 minutes. Serve hot, topped with shredded Monterey Jack cheese, sliced jalapeño peppers, a squeeze of lime juice, and chopped cilantro.

How to Serve White Chicken Chili

• Cozy Meal: This White Chicken Chili is perfect for a warm and comforting meal on a chilly day.
• Game Day Snack: Serve it as a hearty and satisfying snack for game day gatherings.
• Potluck Favorite: This chili is a crowd-pleaser that’s easy to transport and serve at potlucks.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating

Reheat gently on the stovetop or in the microwave until warmed through.

Freezing:

This chili freezes well for up to 4-6 months. You can freeze it in individual portions or in a large container. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different type of bean?

Yes, you can use other types of white beans, such as Great Northern beans or navy beans.

Can I make this chili in a slow cooker?

Yes, you can! Brown the chicken and sauté the vegetables separately, then add them to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.

Can I make this chili vegetarian?

Yes, you can omit the chicken and use vegetable broth instead of chicken broth. You can also add lentils or another type of bean for extra protein.

How can I make this chili thicker?

You can mash more of the beans or add a cornstarch slurry (cornstarch mixed with water) to thicken the chili.

There you have it! A delicious and easy-to-make recipe for White Chicken Chili that’s perfect for any occasion. Enjoy!

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