This warm and cozy white chicken chili is just what you need on a chilly day! It’s packed with tender chicken, creamy beans, and zesty spices to keep your taste buds happy.
I love how easy it is to make! Just throw everything in a pot, let it simmer, and soon your kitchen will smell fantastic. Grab some tortilla chips for dipping—yum!
Key Ingredients & Substitutions
Olive oil: This is great for sautéing, but you can use any oil you have, like avocado or canola oil. For a unique flavor twist, try coconut oil.
Onion: A medium yellow onion adds sweetness. If you’re in a hurry, consider using shallots or green onions. They work well too!
Jalapeño peppers: Adjust the heat by using fewer peppers or swapping for bell peppers for a milder option. If you like it spicier, serrano peppers are a good choice!
White beans: Cannellini or great northern beans are perfect, but chickpeas or black beans can also fit nicely into this recipe.
Chicken: While shredded chicken is traditional, you can also use rotisserie chicken for convenience. If you need a vegetarian option, substitute with vegetables or tofu.
Sour cream or Greek yogurt: This thickens the chili and adds creaminess. If you’re looking for dairy-free, try coconut yogurt or leave it out altogether.
How Do You Ensure the Chili is Flavorful?
Building flavor is key in white chicken chili! Start by sautéing the onions and garlic to bring out their natural sweetness. Don’t rush this step!
- Cook the onions until soft and translucent; this often takes 4-5 minutes.
- Add garlic and jalapeños and cook just until fragrant—overcooking can make them bitter.
- Use dry spices like cumin and oregano early on to help them release their oils and flavors into the dish.
- Let the chili simmer uncovered for 20-25 minutes; this helps concentrate the flavors.
- Always taste before serving! Adjust with more salt, pepper, or lime juice for that bright finish.
How to Make White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and diced (adjust for heat preference)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 3 cups cooked shredded chicken (about 2 chicken breasts)
- 2 cans (15 oz each) white beans, drained and rinsed (e.g., cannellini or great northern beans)
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 cup frozen corn kernels
- Salt and black pepper to taste
- 1/2 cup sour cream or Greek yogurt (optional for creaminess)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Queso fresco or crumbled cotija cheese, for garnish
- Sliced jalapeños, for garnish
How Much Time Will You Need?
This recipe will take you about 10 minutes to prepare and another 25 to cook. In total, you’re looking at around 35 minutes from start to finish. It’s a quick and easy meal that’s full of flavor!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until softened, which will take about 4-5 minutes. This helps develop a nice base flavor.
2. Add the Flavor Boosters:
Next, add the minced garlic and diced jalapeños. Cook for another 1-2 minutes until fragrant—you want your kitchen to smell amazing!
3. Bloom the Spices:
Now it’s time to stir in the ground cumin, dried oregano, and chili powder. Cook this mixture for about 30 seconds to release the spices’ flavors.
4. Combine the Main Ingredients:
Add the shredded chicken, white beans, diced green chilies, chicken broth, and corn to the pot. Stir everything until it’s well combined.
5. Simmer and Thicken:
Bring the chili to a simmer, then reduce the heat to low. Let it cook uncovered for 20-25 minutes, stirring occasionally. This allows the flavors to meld together and the chili to thicken up nicely.
6. Season and Creamify:
Give your chili a taste and add salt and black pepper as needed. For extra creaminess, stir in the sour cream or Greek yogurt if you’re using it.
7. Serve it Up:
Ladle the chili into bowls and garnish with fresh cilantro, crumbled queso fresco, and sliced jalapeños. Serve with lime wedges on the side to add a little zing just before eating!
Enjoy this hearty, flavorful white chicken chili that’s perfect for warming up on any day! It’s not just filling; it’s comfort in a bowl!
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Using rotisserie chicken can save you time and add an extra layer of flavor. Just shred the meat and toss it in with the other ingredients.
What If I Don’t Have Jalapeños?
No worries! You can substitute with any mild pepper, like a bell pepper, or even leave them out if you prefer no heat. If you want a kick, use a pinch of red pepper flakes instead.
How Can I Make This Chili Vegetarian?
To make the chili vegetarian, simply omit the chicken and replace it with more beans, such as black beans or chickpeas. You can also add extra vegetables like bell peppers, zucchini, or corn for additional texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, warm gently on the stove or in the microwave, adding a splash of broth if it’s too thick.