Easy White Chicken Chili Recipe
If you’re a fan of the bold and comforting flavors of chili, but you’re looking for a lighter fare, this is the answer! Each bowl of my white chicken chili is surprisingly filling for the measly 327 calories it packs. Eating healthier is so much easier when you can make a meal so delicious like this! It’s all about the layers of flavors. I’ve used a mixture of spices, fresh, and canned ingredients to give you the sustenance you need after a busy day, without weighing you down. You all know I love some fresh greens as optional garnish, but this time I promise these toppings really take the dish to the next level! You don’t want to leave them out.
Olive oil – You can use sunflower, safflower, vegetable, or avocado oils instead. Chicken breast – Cubed thighs or even ground chicken will work too. Onion – I used a white onion, but yellow or red, whatever you have on hand, will be great. Salt – Season to taste. Cumin – You can use as much or as little as you like. Chili powder – I found a chipotle chili powder that tastes amazing! Use any type you like best. Cayenne pepper – I just used a bit to make the level of spice alright for everyone. You can cut it out completely or use more if you want. Oregano – I used dried. If you use fresh, double the amount called for. Garlic – You know what I always say! The more the merrier. You can use as much or as little as you like. Chicken broth – I always use unsalted. If you have veggie broth on hand, that’ll work too. Cannellini beans – These are also referred to as white kidney beans. Canned green chiles – I used one can. You can use fresh chiles for some added heat. Half and half cream – This is cream that is usually around 10% MF. You can use anything from 10% – 35%. Toppings – This is the best part, right? I used Monterey Jack cheese, fresh sliced jalapeño, lime wedges, and cilantro.
What Else Can I Mix Into My Chili?
Making a big pot of chili is a great opportunity to clean out some items from your fridge or pantry. Give these ideas a try!
Red kidney, pinto, or black beans Chickpeas Coconut milk instead of cream Fresh herbs Pork, turkey, or sausage, cubed or ground. (fat drained if needed) Bell peppers Celery Peas Corn Fresh avocado, as a topping
How to Make White Chicken Chili in a Slow Cooker
This is a great recipe to toss into your slow cooker before heading to work! Homemade dinner is possible even for your busiest weeknights. Add all the ingredients, except for the cream and the toppings, to your slow cooker. Mix everything well and set for either 8 hours on low or 4 hours on high. Mix in the cream, then cook for 15 more minutes on high. Ladle into bowls and add your toppings. Keep in mind that with my stovetop method, some of the liquid has a chance to evaporate. If you want your chili to be more thick, eliminate 1/2 – 1 cup of broth from the recipe.
How to Store Leftovers
Your leftovers will last 3-4 days in the fridge. Let it cool down fully in the pot before transferring to an airtight container and refrigerating. You can reheat either in the microwave, or on the stovetop over medium heat.
Freezing
Want to freeze this recipe? This recipe is perfect for freezing! It’ll last 4-6 months frozen. You can freeze in individual servings, or all in one large container. It’s easiest to let your chili thaw in the fridge overnight before reheating. You can also thaw it straight from the freezer in the microwave or on the stovetop, you’ll just have to keep a close eye on it and stir often.
Love This Recipe? Try These:
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title: “White Chicken Chili” ShowToc: true date: “2024-11-08” author: “Arthur Phelps”
Be sure to try my Easy Chili Recipe and my Chili Con Carne next!
White Chicken Chili
This White Chicken Chili is absolutely amazing! It’s like…chili meets soup. You really get the best of both worlds here. The broth is so creamy, which is a perfect way to offset a little heat from the green chilies. The corn adds a hint of sweetness, the chicken is juicy and tender, and the seasoning blend is simple and perfect. Trust me when I say… it’s hard not to lick the bowl clean!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Soften onions, jalapeno peppers, and garlic in butter. Add flour and cook for 2 minutes. Add the chicken broth and half and half in small splashes, stirring continuously.
Optional: Puree 1 cup of cannellini beans with some chicken broth and add it to the broth with the remaining whole beans. (Otherwise, all beans can be added whole.)
Add the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil. Let it boil for 15 minutes, uncovered, then reduce to a simmer. Add the chicken and corn and simmer gently for 15-20 minutes.
Shred the chicken and add it back to the chili along with the softened cream cheese. Stir until well-combined, then serve with cornbread!
Do You Rinse Kidney Beans for Chili
You’ll want to drain the white kidney beans, but rinsing them is optional. Doing so will reduce the amount of sodium that gets carried into the dish. I choose to let mine sit in the strainer for awhile, but I don’t rinse them.
Optional Additions
Beans: Black beans and Pinto beans can also be used for this recipe. Vegetables: Mushrooms, zucchini, celery, carrots, parsnips, and sweet potatoes are all good vegetable additions. Meat: Leftover chicken, rotisserie chicken, and leftover turkey are great options for this soup. Uncooked Bone-in chicken breast or thighs will add the most flavor to the broth. Garnishes: Sour cream, shredded cheese, lime wedges, diced avocado, Fritos, and tortilla chips.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover chili makes a great freezer food.
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Tried This Recipe?
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Le Creuset 4.5 quart Dutch Oven– This is the one I use for this recipe, it’s the perfect size and it conducts heat really well. Immersion Blender- To puree some beans in broth to thicken the chili. (Optional.) Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time. Chefs Knife– I have this one. It’s affordable but high quality.
