This White Chicken Chili is a cozy bowl of goodness! It combines tender chicken, creamy beans, and zesty spices, making it warm and satisfying on chilly days.
Whenever I make this chili, my kitchen smells amazing, and I always have extra for lunch the next day. Pair it with some crunchy tortilla chips and you’re all set! 🌶️
Key Ingredients & Substitutions
Olive Oil: It’s great for sautéing vegetables. You can substitute it with avocado oil or even butter if you prefer a richer flavor.
Onion: A medium onion adds sweetness. If you’re out, shallots or leeks work too. I find that yellow onions give a nice balance in flavor!
Jalapeño Peppers: They bring heat! If you like it milder, use bell peppers instead. For more heat, keep some seeds or use serrano peppers.
White Beans: Cannellini or great northern beans are ideal. If you don’t have these, navy beans or pinto beans can be good substitutes!
Cream Cheese: It adds creaminess to the chili. You can swap it with mascarpone or skip it for a lighter version. Just increase the sour cream a bit!
How Do I Make Sure My Chicken Is Tender?
Using cooked chicken is key to this chili’s success. You can use rotisserie chicken for ease or leftover chicken from another meal. If cooking fresh, poach chicken breasts gently in broth or water until cooked through. Here’s a quick guide:
- Place chicken in a pot, cover with broth, and bring to a gentle simmer.
- Cook for about 15-20 minutes, or until internal temperature hits 165°F (75°C).
- Remove and shred with two forks; this keeps the chicken tender for your chili!
Don’t forget to taste as you go and adjust the spices. Enjoy your cooking! 👨🍳
How to Make White Chicken Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 jalapeño peppers, seeded and chopped (plus extra for garnish)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 4 cups cooked chicken, shredded (about 2-3 chicken breasts)
- 2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup sour cream or plain Greek yogurt
- 4 ounces cream cheese, softened and cut into small pieces
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Shredded cheddar or Monterey Jack cheese, for topping
- Crumbled queso fresco or cotija cheese, for topping
Time Needed:
This recipe takes about 10 minutes to prep and 30 minutes to cook, totaling around 40 minutes from start to finish. It’s quick enough for a weeknight meal and perfect for cozy gatherings!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it’s softened, which should take about 5 minutes. This is where your chili starts to get its yummy base!
2. Add Garlic and Heat:
Stir in the minced garlic and the chopped jalapeños. Cook everything together for another 1-2 minutes until it smells fantastic. You can adjust the jalapeños based on your heat preference!
3. Toast the Spices:
Add the ground cumin, chili powder, and dried oregano to the pot. Stir constantly for about 30 seconds to toast the spices and bring out their flavor. This step really amps up the chili’s taste!
4. Combine Chicken and Beans:
Pour in the chicken broth and add the shredded chicken and rinsed white beans. Give everything a good stir to ensure it’s well combined.
5. Simmer:
Bring the mixture to a simmer and let it cook for about 15 minutes. This allows all the flavors to meld together beautifully. You’ll want to keep an eye on it, but you can relax a bit during this time!
6. Mix in Creamy Goodness:
Once it’s simmered, reduce the heat to low. Stir in the pieces of cream cheese until they melt and make your chili nice and creamy. Then whisk in the sour cream or Greek yogurt until everything is silky smooth!
7. Season and Brighten:
Season the chili with salt and pepper to taste, and squeeze in the juice of one lime. This will really brighten up the flavors. Give it a little taste and adjust as needed.
8. Serve It Up:
It’s time to serve! Ladle the white chicken chili into bowls and top it with shredded cheese, crumbled queso fresco, slices of jalapeño for an extra kick, and fresh cilantro for that fresh touch. You might also want to add a dollop of sour cream and serve with lime wedges and crunchy tortilla chips on the side for dipping!
Enjoy your hearty, creamy White Chicken Chili! 🍲
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Rotisserie chicken is a great time-saver. Just shred it from the bone and add it to the pot in place of cooked chicken. This adds extra flavor from the seasoning on the chicken!
What If I Don’t Have White Beans?
No worries! If you don’t have white beans on hand, you can substitute them with black beans or even pinto beans. Just drain and rinse them before adding to the chili.
Can I Make This Chili Vegetarian?
Yes! To make it vegetarian, skip the chicken and use vegetable broth instead. You can add extra beans or even some diced bell peppers or corn for heartiness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the chili for up to 3 months. Just thaw it overnight in the fridge before reheating on the stove or in the microwave.
