White Chicken Chili

This White Chicken Chili recipe is perfect for cozy dinners, game days, or any occasion where you crave a warm and hearty dish. With its creamy white broth and flavorful ingredients, this chili stands out from the crowd. It’s easy to make on the stove or in a Crock Pot, making it versatile for busy weeknights or leisurely weekends. Enjoy this comforting bowl of goodness with toppings like avocado and cheese that will delight everyone at your table.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and minimal prep time, this recipe is beginner-friendly.
• Creamy Texture: The addition of cream cheese gives the chili a rich, velvety consistency that is hard to resist.
• Customizable: Adjust the spice level and toppings according to your taste or use leftover chicken to save time.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week; it tastes even better the next day!
• Healthy Ingredients: Packed with protein from chicken and fiber from beans, this dish is both nutritious and satisfying.

Tools and Preparation

To make this White Chicken Chili successfully, you’ll need some essential kitchen tools. These will help streamline your cooking process and ensure delicious results.

Essential Tools and Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Measuring spoons
• Cutting board
• Knife
• Blender (optional)

Importance of Each Tool

• Large pot or Dutch oven: Ideal for making large batches, allowing for even cooking of ingredients.
• Blender (optional): Helps create a thicker texture by pureeing some of the beans if desired.

Ingredients

For the Chili Base

• 1 teaspoon chili powder
• ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
• 1/4 teaspoon each: black pepper, cayenne pepper
• 1 pinch red pepper flakes
• 3 tablespoons butter
• 1 yellow onion (diced)
• 1 large jalapeno pepper (seeded and diced)
• 4 cloves garlic (minced)
• 3 tablespoons flour
• 6 cups chicken broth

For Added Creaminess

• 1/3 cup half and half (half milk, half cream)
• 8 oz. cream cheese (softened)

For Protein and Vegetables

• 2 (15.5 oz.) cans cannellini beans (drained)
• 1 ½ lbs. bone-in skinless chicken breast (see notes)
• 1 (15.25 oz.) can whole kernel sweet corn (drained; can sub frozen corn)
• 2 (4 oz.) cans mild green chilies (undrained)

For Seasoning

• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• Salt/Pepper

For Garnish

• Lime wedges
• Diced avocado
• Sour cream
• Tortilla strips
• Fritos
• Monterey or Pepper Jack cheese

How to Make White Chicken Chili

Step 1: Combine Seasonings

Combine all the seasonings in a small bowl and set aside. This allows the flavors to blend before adding them to your chili.

Step 2: Sauté Vegetables

Melt the butter in a large pot over medium heat. Add the diced onions and jalapeno pepper; cook for about 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.

Step 3: Create Roux

Add flour to the pot, tossing it with the vegetables to coat them evenly. Cook for 2 minutes until you no longer smell raw flour.

Step 4: Add Broth

Gradually add chicken broth in small splashes while stirring continuously. Follow this by adding half and half in the same manner. Stir well until combined.

Step 5: Blend Beans

(Optional) Reserve 1 heaping cup of drained beans. Combine them with ½ cup broth in a blender until smooth. Return this mixture to the soup along with remaining whole beans for added thickness.

Step 6: Incorporate Seasonings

Add your prepared seasonings, hot sauce, Worcestershire sauce, and green chilies into the pot. Bring the mixture to a gentle boil; let it simmer uncovered for about 15 minutes before reducing heat to low.

Step 7: Cook Chicken

Season both sides of chicken breasts with salt and pepper before adding them along with sweet corn into your chili. Simmer gently for about 15–20 minutes while stirring occasionally.

Step 8: Shred Chicken

Once cooked through, remove chicken from pot and shred it using two forks before returning it back into the chili.

Step 9: Add Cream Cheese

Lower heat further then stir in softened cream cheese continuously until fully melted into your chili base.

Step 10: Final Taste Adjustments

Taste your White Chicken Chili; adjust seasonings as necessary before serving hot alongside cornbread!

How to Serve White Chicken Chili

Serving White Chicken Chili is just as important as making it. The creamy texture and rich flavors can be elevated with a few simple accompaniments. Below are some delightful serving suggestions to enhance your dining experience.

Toppings

• Sour Cream: A dollop of sour cream adds creaminess and balances the spice.
• Diced Avocado: Fresh avocado brings a cool, buttery flavor that complements the chili.
• Lime Wedges: Squeezing lime over the chili adds a zesty brightness.
• Shredded Cheese: Monterey Jack or Pepper Jack cheese melts beautifully on top for extra richness.
• Tortilla Strips: Crispy strips add crunch and texture to each spoonful.
• Fritos: For an unexpected twist, sprinkle Fritos on top for added crunch and flavor.

Accompaniments

• Cornbread: A slice of warm cornbread pairs perfectly with the chili; it’s great for soaking up the broth.
• Rice: Serve over a bed of rice for a heartier meal that will fill you up.
• Salad: A light side salad can provide a refreshing contrast to the rich chili.

How to Perfect White Chicken Chili

Perfecting your White Chicken Chili can make all the difference in flavor and texture. Here are some essential tips to elevate your dish.

• Use Fresh Ingredients: Fresh vegetables and herbs can drastically enhance the flavor profile of your chili.
• Customize Heat Levels: Adjust the jalapeño and cayenne according to your spice preference for a more personalized taste.
• Blend Some Beans: Blending part of the beans creates a thicker, creamier consistency that enhances the overall texture.
• Slow Cook for Flavor: If time allows, let it simmer longer to deepen the flavors. This works beautifully in a Crock Pot!
• Taste as You Go: Regularly tasting during cooking helps you adjust seasonings for perfect balance.
• Let It Sit: Allowing the chili to sit for 30 minutes before serving lets the flavors meld beautifully.

Best Side Dishes for White Chicken Chili

Pairing side dishes with White Chicken Chili can create a well-rounded meal. Here are some great options to consider.

1. Cornbread: Sweet or savory cornbread is perfect for soaking up extra broth.
2. Mexican Rice: Flavored rice complements the chili while adding substance to your meal.
3. Guacamole: Creamy guacamole provides richness and is great with tortilla chips on the side.
4. Coleslaw: A tangy coleslaw offers a refreshing crunch that contrasts nicely with warm chili.
5. Grilled Vegetables: Charred veggies add a smoky flavor that pairs well with creamy chili.
6. Quesadillas: Cheesy quesadillas can be dipped into the chili, creating a fun and interactive dining experience.

Common Mistakes to Avoid

Making White Chicken Chili can be simple, but there are common mistakes that can affect the outcome. Here are a few you should watch out for:

• Skipping the seasoning: Failing to properly season your dish can lead to bland chili. Always taste and adjust the seasonings as you cook.
• Using cold chicken: Adding chicken straight from the fridge can affect cooking time. Make sure it’s at room temperature for even cooking.
• Not stirring enough: If you don’t stir occasionally, ingredients can settle and burn at the bottom. Stir throughout the cooking process to ensure even heat distribution.
• Overcooking the chicken: Cooking chicken too long can make it tough. Monitor cooking times closely and remove it once fully cooked.
• Ignoring thickness adjustments: If your chili turns out too thin, you may need to blend some beans or add more cream cheese to thicken it.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow the chili to cool completely before refrigerating.

Freezing White Chicken Chili

• Freeze in a freezer-safe container for up to 3 months.
• Leave space in the container for expansion as it freezes.

Reheating White Chicken Chili

• Oven: Preheat the oven to 350°F (175°C). Place in an oven-safe dish covered with foil for about 20-30 minutes until heated through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat for 2-3 minutes, stirring halfway through.
• Stovetop: Heat over medium-low heat in a pot, stirring frequently until warmed through.

Frequently Asked Questions

Can I make White Chicken Chili ahead of time?

Yes, making White Chicken Chili ahead of time actually enhances the flavors. You can prepare it a day or two in advance.

What is the best way to store leftover White Chicken Chili?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze them for longer storage.

Can I customize my White Chicken Chili?

Absolutely! You can add different beans, vegetables, or spices based on your preference. Adjusting toppings like avocado or cheese also adds variety.

Is this a healthy recipe?

White Chicken Chili is relatively healthy compared to traditional chili recipes. It has lean protein from chicken and fiber from beans.

Can I use rotisserie chicken?

Yes! Using rotisserie chicken saves time and adds flavor. Just shred it and add it during the simmering phase.

Final Thoughts

This White Chicken Chili recipe is not only easy to prepare but also offers creamy goodness with every bite. Its versatility allows you to customize ingredients according to your taste preferences. Whether serving on chilly nights or at gatherings, this dish is sure to please everyone. Give it a try and enjoy experimenting with different toppings!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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White Chicken Chili

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• Author: Vanessa
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

This White Chicken Chili is a comforting, creamy dish that’s perfect for any occasion, from cozy dinners to game days. With its velvety white broth and tender chicken, this recipe brings warmth and satisfaction to your table. It’s incredibly easy to make, whether you choose the stovetop or slow cooker method, making it ideal for busy weeknights. Customize your chili with a variety of toppings like avocado and cheese to cater to everyone’s tastes. Not only is this chili delicious, but it’s also packed with protein and fiber, ensuring a nutritious meal that can be enjoyed as leftovers throughout the week.

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Ingredients

Scale 1x2x3x

• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon mustard powder
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 pinch red pepper flakes
• 3 tablespoons butter
• 1 yellow onion (diced)
• 1 large jalapeno pepper (seeded and diced)
• 4 cloves garlic (minced)
• 3 tablespoons flour
• 6 cups chicken broth
• 1/3 cup half and half (half milk, half cream)
• 8 oz. cream cheese (softened)
• 2 (15.5 oz.) cans cannellini beans (drained)
• 1 ½ lbs. bone-in skinless chicken breast
• 1 (15.25 oz.) can whole kernel sweet corn (drained)
• 2 (4 oz.) cans mild green chilies (undrained)
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• Salt/Pepper
• Lime wedges
• Diced avocado
• Sour cream
• Tortilla strips
• Fritos
• Monterey or Pepper Jack cheese

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Instructions

1. Combine seasonings in a small bowl; set aside.
2. Sauté onions and jalapeño in butter until softened.
3. Stir in garlic and flour, cooking briefly.
4. Gradually add chicken broth and half-and-half; stir well.
5. Blend some beans with broth for thickness (optional) and mix back into the pot.
6. Add seasonings, hot sauce, Worcestershire sauce, and green chilies; simmer for about 15 minutes.
7. Season chicken breasts, add to pot with sweet corn, and simmer until cooked through.
8. Shred chicken and stir in cream cheese until melted.
9. Adjust seasonings before serving hot.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stovetop/Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 2g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 24g
• Cholesterol: 80mg