This White Chicken Chili is a warm hug in a bowl! It’s creamy and packed with tender chicken, great beans, and a hint of spice to keep things exciting.
When I make this chili, my family gathers around, and the smells make everyone happy. The best part? It’s so easy to whip up! Perfect for cozy nights in! 😊
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing, but you can use vegetable or canola oil if you prefer. Each type has its own slight flavor, but they all work well here!
Chicken: Rotisserie chicken is super convenient, saving you prep time. If you don’t have any, leftover cooked chicken or even turkey will work just as nicely!
White Beans: Cannellini or great northern beans are great choices for creaminess. If you want a twist, chickpeas or pinto beans are good substitutes!
Jalapeños: Spice is adjustable! If you want less heat, try bell peppers instead. You could even use a mild green chili if you have it on hand.
Cream Cheese: This adds creaminess! If you’re looking for a lighter version, Greek yogurt can be a good substitute, though it will change the texture a bit.
How Do I Get the Best Flavor in My Chili?
Building flavor is key, and it starts with the sauté! Start with the onions, cooking them until they’re soft and just beginning to caramelize. Add garlic and jalapeños next to develop a rich base.
- Cook spices briefly after adding the garlic to toast them, enhancing their flavor.
- Allow your chili to simmer gently; this helps all the ingredients blend together.
Finally, finish with lime juice for brightness! It lifts the overall flavor, adding a fresh kick.
White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-2 fresh jalapeños, seeded and chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 3 cups low-sodium chicken broth
- 1 cup diced tomatoes (canned, drained)
- 4 oz cream cheese
- 1/2 cup sour cream
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Crumbled queso fresco or feta cheese for garnish
- Additional sliced jalapeños and lime wedges for serving
Time Needed:
This White Chicken Chili takes about 10 minutes for prep and around 30 minutes for cooking, making a total of about 40 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté until it’s soft and translucent, about 4-5 minutes. This step builds a delicious base for your chili.
2. Add Fresh Ingredients:
Next, toss in the minced garlic and chopped jalapeños. Cook for another 1-2 minutes until everything is fragrant. Don’t forget to adjust the jalapeños based on how spicy you’d like your chili!
3. Spice It Up:
Stir in the ground cumin, dried oregano, chili powder, and smoked paprika. Cook for about 30 seconds—this toasts the spices and enhances their flavors!
4. Combine the Main Ingredients:
Add the shredded chicken, drained white beans, corn, chicken broth, and diced tomatoes to the pot. Stir everything together and bring the mixture to a gentle simmer. This is where all those delicious flavors get to mingle!
5. Let It Simmer:
Reduce the heat to medium-low and cook uncovered for about 20 minutes. This allows the chili to thicken slightly and the flavors to develop more.
6. Make It Creamy:
Once thickened, lower the heat to low. Stir in the cream cheese and sour cream until they are fully melted and nicely blended into the chili. This gives your dish a beautiful creamy texture that you’ll love!
7. Final Touches:
Squeeze in the juice of one lime and season with salt and pepper to taste. Give it one last stir to combine everything well.
8. Serve and Enjoy:
Remove the pot from heat and ladle the chili into bowls. Top with chopped cilantro, crumbled queso fresco, and add sliced jalapeños and lime wedges on the side for that extra zing. Now it’s time to dig in and enjoy your comforting White Chicken Chili!
Can I Use a Different Type of Bean?
Absolutely! While cannellini and great northern beans are traditional, you can substitute with kidney beans, chickpeas, or even black beans if you prefer.
How Can I Make This Chili Vegetarian?
Simply replace the chicken with a mix of veggies like bell peppers and zucchini, or use tempeh for added protein. Substitute vegetable broth for the chicken broth, and you’ll have a delicious vegetarian chili!
Can I Freeze Leftover Chili?
Yes, this chili freezes wonderfully! Let it cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Just thaw it overnight in the fridge before reheating!
What Can I Serve with White Chicken Chili?
This chili is great on its own, but for a heartier meal, serve it with cornbread, tortilla chips, or over a bed of rice. Adding a dollop of avocado or guacamole also makes for a delicious topping!
