Go Back
- 2 cups cooked chicken, shredded - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 1 can (4 oz) diced green chiles, undrained - 1 medium onion, diced - 2 cloves garlic, minced The main ingredients in white chicken chili create a hearty base. I like using cooked chicken for quick prep. Shredded chicken blends well with the other flavors. White beans add creaminess and protein. Diced green chiles bring a mild heat and flavor. Onion and garlic add depth to the dish. - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika Spices make this chili shine. Ground cumin gives a warm, earthy flavor. Chili powder adds a little kick without overpowering. Smoked paprika gives a rich depth. These spices work together to create a balanced taste. - 4 cups chicken broth - 1 cup heavy cream - 1 tablespoon olive oil - Salt and black pepper to taste - Fresh cilantro, chopped (for garnish) - Sliced jalapeños (optional, for garnish) - Tortilla chips (for serving) Chicken broth serves as the chili's base. It brings moisture and flavor. Heavy cream adds a rich and creamy texture. Olive oil helps cook the onion and garlic. Season with salt and black pepper to enhance flavors. Fresh cilantro and jalapeños add a fresh touch. Serve with tortilla chips for crunch and fun! 1. Sautéing onion and garlic: Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook it for about 5 minutes. You want the onion to be soft and clear. Then, stir in the minced garlic. Cook it for one more minute until you smell its lovely aroma. 2. Adding spices: Next, sprinkle in the ground cumin, chili powder, and smoked paprika. These spices add a warm and rich flavor. Mix them well with the onions and garlic. Let them cook for one minute. This step helps release the spices' full flavor. 1. Mixing in the main ingredients: Now it's time to add the stars of the dish. Toss in the shredded chicken, white beans, and diced green chiles. Then, pour in the chicken broth. Stir everything together well, so each ingredient is mixed. 2. Bringing to a boil and simmering: Raise the heat until the mixture boils gently. Once it starts boiling, reduce the heat. Let the chili simmer uncovered for about 15 minutes. This helps the flavors blend together beautifully. 1. Incorporating heavy cream: After simmering, slowly pour in the heavy cream. This makes your chili creamy and rich. Stir it gently to combine well. 2. Seasoning to taste: Finally, add salt and black pepper to your liking. Taste your chili and adjust the seasoning as needed. Let it cook for an additional 5 minutes. This ensures everything is heated through before serving. To get the best taste from your white chicken chili, let the flavors meld together. After cooking, let it sit for a few minutes. This extra time helps the spices mix well. Proper seasoning is key too. Always taste your chili as you cook. Add salt and pepper gradually. This makes it easier to control the flavor. Remember, you can add more, but you can't take it out! One common mistake is overcooking the chicken. If you cook it too long, it can become dry. Add the chicken to the pot at the right time. Stir gently and let it heat through without boiling. Another pitfall is not adjusting spice levels to your taste. Some people like it spicy, while others prefer mild. Start with less spice, then add more as needed. This way, everyone can enjoy their bowl of chili. When serving white chicken chili, think about sides that pair well. Tortilla chips are a must! They add crunch and balance the creaminess of the chili. For garnishes, fresh cilantro adds a bright touch. Sliced jalapeños can give it a kick if you like heat. Consider adding a dollop of sour cream for extra creaminess. These simple touches will make your chili shine on the table! {{image_2}} You can make white chicken chili gluten-free by using gluten-free broth. Most canned beans are gluten-free too. Always check the labels to be sure. For dairy-free options, swap heavy cream with coconut milk or a nut milk. Both give a nice creaminess without dairy. If you want to change up the protein, turkey works great. It gives a similar taste and texture. You can also use shredded pork or tofu for a fun twist. For beans, try black beans or pinto beans if you prefer. They add different flavors and textures. Adding more vegetables like corn or bell peppers can boost nutrition and flavor. Want to change the flavor profile? Try adding different spices! A pinch of cayenne pepper adds heat, while oregano gives it a fresh taste. You can also throw in some lime juice for a zesty kick. Adding more veggies, like carrots or zucchini, can make the dish even heartier. These options keep the chili interesting and tasty! To keep your leftover white chicken chili fresh, follow these steps: - Refrigeration tips: Allow the chili to cool to room temperature. Transfer it to an airtight container. Store it in the fridge for up to 4 days. Make sure to label the container with the date. - Freezing options: For longer storage, freeze your chili. Place it in a freezer-safe container or bag. Leave some space for expansion. It will last in the freezer for about 2 to 3 months. When you're ready to enjoy your chili again, here’s how to reheat it properly: - Best methods for reheating: The stovetop works best. Pour the chili into a pot over medium heat. Stir often to prevent sticking. You can also use a microwave. Heat in short intervals, stirring in between. - Tips to maintain texture and flavor: If the chili seems thick after freezing, add a bit of chicken broth or water. This helps bring back its creamy texture. Taste and adjust seasoning as needed. Knowing how long your chili lasts helps prevent waste: - Expected duration for fridge and freezer storage: In the fridge, your chili stays fresh for about 4 days. In the freezer, it can last for 2 to 3 months. Always check for any off smells or changes in texture before consuming. You can use milk mixed with cornstarch. This makes a lighter chili. Another option is coconut milk. It adds a nice flavor and keeps it creamy. Greek yogurt is also a good choice. Use it carefully so it doesn’t curdle. White Chicken Chili lasts about 3 to 4 days in the fridge. Keep it in an airtight container. Make sure to cool it first before sealing. This helps keep it safe and fresh. Yes, you can make this chili ahead of time. It tastes even better the next day! Cook it and let it cool. Store it in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just thaw in the fridge before reheating. White Chicken Chili can be mild or spicy. The heat comes from the diced green chiles. If you want it spicier, add sliced jalapeños. For less heat, use fewer chiles or mild beans. Always taste it as you cook. A serving of White Chicken Chili has about 300 calories. It has around 25 grams of protein. The fat content is around 15 grams, mostly from the heavy cream. This chili is filling and packed with flavor! This article explored the main ingredients for White Chicken Chili, including cooked chicken, white beans, and spices. I provided clear steps to prepare, cook, and serve this dish successfully. You also learned about various tips to enhance flavor and avoid common errors. The variations and storage information offer flexibility and practicality for your meals. In the end, this chili is simple and adaptable. Whether for a cozy night or a gathering, it satisfies many appetites. Enjoy making it your own!

White Chicken Chili

Discover the comforting flavors of Creamy White Chicken Chili with this simple recipe! Packed with shredded chicken, white beans, and zesty green chiles, this dish is perfect for cozy nights. In just 30 minutes, you can create a delicious meal that warms you from the inside out. Don't miss out on garnishing it with fresh cilantro and jalapeños for an extra kick! Click to explore the full recipe and enjoy a bowl of warmth today!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed

1 can (4 oz) diced green chiles, undrained

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

4 cups chicken broth

1 cup heavy cream

1 tablespoon olive oil

Salt and black pepper to taste

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

Tortilla chips (for serving)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

    Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for another minute until fragrant.

      Add the shredded chicken, white beans, diced green chiles, and chicken broth to the pot. Stir to combine.

        Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 15 minutes to let the flavors meld.

          After simmering, slowly stir in the heavy cream and season with salt and pepper to taste. Allow the chili to cook for another 5 minutes, ensuring it’s heated through.

            Remove the pot from heat and let cool slightly. Serve the chili hot, garnished with fresh cilantro, sliced jalapeños, and accompanied by tortilla chips on the side.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6