On a chilly day, nothing warms you up like a bowl of white chicken chili. Its creamy texture and bold flavor make it a hit both at home and in restaurants. Instead of the red meat and tomatoes you find in most chilis, this one uses soft shredded chicken, white beans, and a mix of spices, giving you a lighter but still tasty meal. It's quick to whip up for weeknight dinners, family get togethers, or when you just need some comfort food.
White chicken chili is the kind of dish that warms your heart and makes your belly happy at the same time. The rich, savory broth mixed with beans and chicken fills you up and feels good down to the bones. Plus its so easy to switch things around based on what you got in the fridge or your diet needs, so you can get creative without much fuss.
In this article, we will look at lots of ways to mix up your white chicken chili. You might go veggie or add some jalapenos for extra kick, or try out different beans and spices. We'll give you a full recipe, tipps for making it just right, and answers to the common questions people ask about this yummy dish.
History of White Chicken Chili
Chili started long ago from different cultures. Native Americans had their own recipes, and Spanish settlers added new flavors too. As time passed, people all over America made their own versions. In Texas, they mostly used beef, but other places added beans and tomatoes. Then some cooks wanted a lighter, creamier version, and white chicken chili was born.
By the late 1900s, home cooks and restaurant chefs were playing with the old chili recipes. They swapped out red meat for shredded chicken and skipped the tomatoes for creamy broth instead. This new version made a different flavor that people loved in their homes. Depending on where you lived, you might find different spice mixes or beans, cause cooks used what was easy to find or what they liked best.
Ingredients Overview
Before you start, make sure you got all the stuff you need for your white chicken chili. Here are the main ingredients:
- Chicken: You need cooked, shredded chicken – it really is the main thing here. Grab a rotisserie chicken to save time or cook your own for a fresher taste.
- White Beans: Chickpeas or cannellini beans work great. They add a creamy bite and are full of fiber and protein.
- Green Chilies: Canned or fresh, these give you a little heat and a nice green color.
- Broth: Chicken broth or veggie broth will do. It makes the soup base without weighing it down.
- Spices: Cumin, garlic powder, onion powder and maybe some oregano for a deeper flavor.
- Creaminess: You can stir in sour cream or cream cheese at the end for a smooth finish.
If you got special diets, plenty of swaps work fine. Just read the labels on broth and beans if you need gluten-free. Dairy-free folks can use coconut cream or cashew cream instead of sour cream or cream cheese, so its still nice and rich.
Detailed Recipe Section
Ingredients
You will need:
- 2 cups cooked, shredded chicken
- 2 cans (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup sour cream or cream cheese
- Optional toppings: chopped cilantro, avocado, shredded cheese
Directions
1. Sauté Aromatics: Warm some oil in a big pot on medium heat, throw in the diced onion and cook till it's soft and see-through, about 5 minutes, then toss in the minced garlic and cook one more minute until it smells awesome.
2. Combine Everything: Mix in cumin, chili powder and oregano, let the spices wake up for a bit, then dump in the chicken, white beans, green chilies and broth. Stir it all so it mixes well.
3. Simmer: Turn heat up till it bubbles, then turn it down to low and let it simmer for like 20 to 30 minutes so all the flavors come together.
4. Finish & Serve: Stir in the sour cream or cream cheese little by little until its all melted and smooth. Give it a taste and add salt and pepper if you think it needs. Ladle into bowls and top with cilantro, avocado or cheese if you like.
Serving Suggestions
It goes great with cornbread, crackers or tortilla chips. If you want a drink, a cold soda or even a light beer works good, or you can sip a margarita if you're feeling fancy.
Tips for the Best White Chicken Chili
Here are some tricks to make your chili even better:
- Chicken choice: Rotisserie chicken saves time and tastes good, but boiling your own chicken gives you more control of how it tastes.
- How to cook: You can use a slow cooker or instant pot if you dont want to watch it, or just do it on the stove if you're in a rush.
- Storing leftovers: Put in a sealed container and keep in fridge for up to 4 days, or freeze for a few months if you want it later.
- Spice level: Add more chili powder, jalapenos or even fresh herbs if you want it hotter, or leave them out for a milder taste.
Variations on White Chicken Chili
You can change up the recipe lots of ways:
- Vegetarian: Leave out the chicken and use chickpeas or jackfruit, and swap in veggie broth so its all plant-based.
- Make it hotter: Add jalapenos or a sprinkle of cayenne to give it spice.
- Dairy-free cream: Coconut cream or cashew cream work instead of sour cream if you need no dairy.
- Add more veggies: Throw in corn, peppers or zucchini for some extra color and nutrition.
White Chicken Chili Nutrition Information
This chili packs a good mix of protein, fiber and other nutrients. One bowl is around:
- Calories: about 300-350
- Protein: 20-25g
- Fat: 10-15g
Beans and chicken give you lots of protein and fiber, so it fills you up while still being kinda healthy.
Frequently Asked Questions (FAQs)
Can I make this in a slow cooker? Sure you can! Just cook the onions and garlic first like above, dump all into the slow cooker and cook on low for 6-8 hours or high for 3-4. Add the sour cream or cream cheese at the end and serve.
What if I dont want chicken? Try chickpeas, jackfruit or tofu for a veg version. Or use pulled pork or turkey if you want something else.
How to save leftovers? Put it in a sealed container and keep in the fridge for up to 4 days, or freeze for up to 3 months. Just cool it down before you freeze.
Is there a dairy-free version? Yup, use coconut cream or cashew cream instead of sour cream and its dairy free but still creamy.
Conclusion
White chicken chili is a simple meal you can change up any way you like, and its always cozy and filling. Follow this recipe, try the tips and swap things in or out to make it your own. Whether its a cold night or you just want a fuss-free meal, this chili will hit the spot every time.
white chicken chili
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 can opener
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper Adjust to taste
- 1 pound cooked chicken breast, shredded or diced
- 3 cups low-sodium chicken broth
- 2 15-ounce cans white beans (such as cannellini or great northern), drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 4-ounce can diced green chilies, undrained
- to taste salt and pepper
- for garnish fresh cilantro, chopped
- for serving lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, cumin, chili powder, and cayenne pepper, and cook for an additional minute until fragrant.
- Add the shredded or diced chicken to the pot, stirring to combine.
- Pour in the chicken broth and bring to a simmer.
- Add the white beans, corn, and diced green chilies. Season with salt and pepper to taste.
- Allow the chili to simmer for about 20 minutes, stirring occasionally, until heated through and the flavors meld together.
- Serve hot, garnished with chopped cilantro and lime wedges on the side.
