White Chicken Chili Recipe

White Chicken Chili is a delightful twist on traditional chili, featuring tender chicken, creamy white beans, and a flavorful broth enriched with spices. It’s hearty enough to satisfy on a chilly evening yet light enough to enjoy year-round. This dish is quick to prepare and offers a perfect balance of creaminess, spice, and zest.

Ingredients for White Chicken Chili

For the Chili:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 small jalapeño, seeded and minced (optional for extra heat)
• 1 lb (450g) cooked chicken, shredded (rotisserie chicken works well)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 4 cups (1 liter) chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed (e.g., cannellini or great northern beans)
• 1 can (4 oz) diced green chilies
• 1/2 cup frozen corn
• 1/2 cup heavy cream or plain Greek yogurt
• 1/2 cup cream cheese, softened

For Toppings:

• Shredded cheese (cheddar, Monterey Jack, or pepper jack)
• Fresh cilantro, chopped
• Sliced avocado
• Crushed tortilla chips or tortilla strips
• Lime wedges

Step-by-Step Instructions

Step 1: Sauté Aromatics

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add diced onion and sauté for 3–4 minutes until softened.
3. Stir in minced garlic and jalapeño, cooking for an additional 1–2 minutes until fragrant.

Step 2: Build the Flavor

1. Add the shredded chicken, cumin, chili powder, smoked paprika, coriander, and cayenne pepper to the pot. Stir to coat the chicken in the spices.
2. Pour in the chicken broth and bring to a gentle simmer.

Step 3: Add Beans, Corn, and Green Chilies

1. Stir in the white beans, green chilies, and frozen corn.
2. Simmer the chili for 15–20 minutes to allow the flavors to meld.

Step 4: Make It Creamy

1. Reduce the heat to low and stir in the heavy cream and softened cream cheese.
2. Whisk or stir until the cream cheese is fully melted and incorporated into the broth.

Step 5: Serve and Garnish

1. Ladle the chili into bowls and top with your favorite garnishes, such as shredded cheese, fresh cilantro, or sliced avocado.
2. Serve with lime wedges for a zesty finish and tortilla chips on the side for dipping.

Serving and Storage Tips

Serving Tips:

• Pair the chili with cornbread, garlic bread, or a fresh green salad for a complete meal.
• Adjust the spice level by adding more jalapeño or cayenne if you like it extra spicy.

Storage Tips:

• Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally.
• Freezer: Freeze for up to 3 months. Let it thaw overnight in the refrigerator, then reheat gently.

Helpful Notes

1. Chicken Options:
   Use pre-cooked shredded chicken, or cook and shred chicken breasts or thighs for a fresh option.
2. Vegetarian Alternative:
   Replace chicken with additional beans or plant-based chicken substitutes, and use vegetable broth.
3. Thickening the Chili:
   Mash a portion of the beans before adding them to the pot for a thicker consistency.
4. Cheese Lovers:
   Stir in shredded Monterey Jack or cheddar cheese directly into the chili for extra creaminess.
5. Spice Control:
   Adjust the heat by omitting cayenne pepper and jalapeño or substituting milder green chilies.

Tips from Well-Known Chefs

• Ree Drummond (The Pioneer Woman): Suggests adding a dash of hot sauce for a tangy kick.
• Tyler Florence: Recommends roasting the green chilies before adding them for a smoky flavor.
• Ina Garten: Advises using high-quality chicken broth to elevate the dish’s depth of flavor.

Frequently Asked Questions

1. Can I make this chili in a slow cooker?

Yes! Add all ingredients (except cream and cream cheese) to the slow cooker and cook on low for 6–8 hours. Stir in the cream and cream cheese in the last 30 minutes.

2. Can I use canned chicken?

Yes, canned chicken is a quick and convenient option. Be sure to drain it before adding.

3. Is this chili gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free. Check labels to ensure compliance.

4. How do I make it dairy-free?

Use coconut cream instead of heavy cream and skip the cream cheese.

5. Can I substitute white beans with another type?

Chickpeas or pinto beans are excellent alternatives.

6. How do I add more vegetables?

Zucchini, bell peppers, or spinach can be added during the simmering stage.

7. Can I cook this chili in an Instant Pot?

Yes! Use the sauté function for aromatics, then cook on high pressure for 10 minutes. Release pressure, stir in the cream, and enjoy.

8. What can I use instead of cream cheese?

Plain Greek yogurt or sour cream works well as substitutes.

9. Can I double this recipe?

Absolutely! This chili scales easily for meal prep or larger gatherings.

10. How do I make it extra creamy?

Add a little more cream or blend a small portion of the soup before serving.