This tasty white chicken chili is creamy and packed with flavor! Made with tender chicken, white beans, and a hint of spice, it’s sure to warm you up on chilly days.
Perfect for a cozy night in, I love serving this chili with some cornbread. The best part? It’s quick to make, so you can enjoy a delicious meal without too much fuss!
Key Ingredients & Substitutions
Olive Oil: This oil is great for sautéing and adds a nice depth of flavor. If you’re out, you can use any neutral oil like canola or avocado oil instead.
Onion: A medium onion brings sweetness to the chili. For a milder taste, use a sweet onion like Vidalia or you can skip it entirely if you prefer.
Jalapeños: They add a nice kick. Want it milder? Use only one or leave them out. You can also substitute with green bell pepper for flavor without the heat.
White Beans: Cannellini or navy beans work well. If you’re looking for a lower-carb option, try substituting with cauliflower or chicken instead.
Half-and-Half or Heavy Cream: This makes the chili creamy. For a lighter version, you could use milk or a non-dairy milk like almond milk, although the consistency might be a bit thinner.
How Do I Get the Best Flavors in This Chili?
To really enhance the flavors in this chili, follow these tips:
- Cook your onions until they are soft and translucent; this builds a strong flavor base.
- Allow the spices to toast for a minute. This brings out their warmth and richness.
- Simmer your chili after adding the broth; it lets all the ingredients mingle, enhancing the overall taste.
- Finally, don’t forget to season at the end! Taste your chili before serving and add salt and pepper to suit your preference.
With these techniques, you’ll create a chili that’s not only comforting but also packed with flavor!
White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and diced (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups cooked or shredded chicken breast
- 2 cans (15 ounces each) white beans (such as cannellini or navy beans), drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 3 cups chicken broth
- 1 cup half-and-half or heavy cream
- Salt and pepper to taste
For Serving:
- Fresh cilantro, chopped (for garnish)
- 1/2 cup shredded Monterey Jack or white cheddar cheese (for garnish)
- Sliced jalapeño peppers (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
You’ll need about 10 minutes to prep and 30 minutes to cook, making a total time of approximately 40 minutes. This is perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Onions:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s softened and translucent, which should take about 5 minutes. Stir occasionally to avoid burning.
2. Add Garlic and Jalapeños:
Next, stir in the minced garlic and diced jalapeños. Cook for another 1-2 minutes until everything is fragrant. Keep an eye on it to prevent the garlic from browning too much.
3. Toast the Spices:
Now, add the ground cumin and chili powder. Stir the mixture to evenly coat the onions and toast the spices slightly for about 1 minute. This will deepen the flavors.
4. Combine Main Ingredients:
Pour in the chicken broth, then add the cooked shredded chicken, white beans, and corn. Stir well to combine all the delicious ingredients together.
5. Simmer:
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. This will allow all the flavors to meld beautifully.
6. Add Cream:
After simmering, stir in half-and-half or heavy cream, warming the chili through without allowing it to boil. Taste and season with salt and pepper to your liking.
7. Serve:
Ladle the chili into bowls and garnish with shredded cheese, fresh cilantro, and sliced jalapeños for extra flavor. Make sure to have some lime wedges on the side—you’ll want to squeeze some fresh lime juice over the chili before digging in!
Enjoy your creamy and comforting White Chicken Chili with family and friends!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand will work perfectly. Simply shred or chop it and add it in with the other ingredients.
How Can I Make This Chili Vegetarian?
For a vegetarian version, substitute the chicken with extra beans or some diced vegetables like zucchini or bell peppers. Use vegetable broth instead of chicken broth and omit the chicken entirely for a delicious plant-based chili.
Can I Freeze Leftovers?
Yes, you can freeze leftovers! Let the chili cool completely, then transfer it to airtight containers or freezer bags. It’ll keep well in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove or in the microwave.
How Spicy Is This Chili?
The spiciness of the chili depends on how many jalapeños you add and if you choose to keep the seeds. For a milder chili, use only one jalapeño or remove the seeds completely. You can always add hot sauce later if you’d like more heat!