White Chicken Chili: The Secret Recipe Moms Can’t Resist!

Ava Harper here, ready to spill the beans (pun intended) on my absolute favorite comfort food for those chilly evenings – White Chicken Chili. As a busy mom of two with a passion for turning everyday meals into something extraordinary, I’ve perfected this recipe over countless family dinners and potluck gatherings.

Trust me, this isn’t your average chili. It’s a creamy, dreamy bowl of warmth that’ll have everyone asking for seconds. So, grab your apron, and let’s dive into this delicious adventure together!

What is White Chicken Chili?

White Chicken Chili is like the cool, laid-back cousin of traditional red chili. It’s a hearty, creamy soup that swaps out beef for tender chunks of chicken and red tomatoes for white beans. The result? A bowl of pure comfort that’s lighter in color but definitely not lighter in flavor!

What makes this dish truly special is its perfect balance of textures and tastes. You’ve got the creaminess from the beans and a touch of cream, the subtle kick from green chilies, and the satisfying bite of juicy chicken pieces. It’s like a warm hug for your taste buds, and let me tell you, it’s become a staple in our house for good reason!

Ingredients List For White Chicken Chili

Alright, let’s gather our troops (aka ingredients) for this culinary mission:

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 (15 oz) cans of white beans (Great Northern or Cannellini), drained and rinsed
• 1 (4 oz) can of diced green chilies
• 4 cups low-sodium chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Optional toppings: shredded cheese, sour cream, sliced jalapeños, chopped cilantro, tortilla strips

Substitutions and Variations

Life’s all about flexibility, right? Here are some swaps and twists to make this chili your own:

1. Chicken alternatives: Use leftover rotisserie chicken or turkey for a quick version. For a vegetarian option, try extra firm tofu or double up on the beans.
2. Dairy-free: Replace heavy cream with coconut milk for a tropical twist, or use cashew cream for a nutty flavor.
3. Beans: While white beans are traditional, feel free to mix it up with pinto or navy beans.
4. Heat level: Dial up the spice with a diced jalapeño or chipotle pepper in adobo sauce. For milder palates, skip the cayenne.
5. Green goodness: Toss in some chopped spinach or kale in the last few minutes of cooking for an extra nutrient boost.
6. Grain addition: Stir in some cooked quinoa or barley for added texture and fiber.
7. Low-carb version: Swap out the beans for cauliflower florets and skip the flour (the chili will be thinner but still delicious).

White Chicken Chili Step-by-Step Cooking Instructions

Step 1: Prep Your Ingredients

Before we start, let’s get everything in order. Dice your onion, mince the garlic, and cut the chicken into bite-sized pieces. Having everything ready to go will make the cooking process smooth sailing.

Step 2: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Toss in the minced garlic and cook for another 30 seconds until it’s fragrant. This step builds the flavor foundation of our chili.

Step 3: Cook the Chicken

Add the chicken pieces to the pot. Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5-7 minutes. Don’t worry if it’s not fully cooked through yet – it’ll continue cooking in the broth.

Step 4: Add Spices and Green Chilies

Sprinkle in the cumin, oregano, coriander, and cayenne pepper. Stir everything together, letting the spices toast for about a minute. This releases their flavors and aromas. Then, add the can of diced green chilies and give it all a good mix.

Step 5: Create the Base

Sprinkle the flour over the chicken mixture and stir well to coat everything. Cook for about 1-2 minutes to get rid of the raw flour taste. This will help thicken our chili later.

Step 6: Add Broth and Simmer

Pour in the chicken broth, stirring constantly to prevent any lumps from forming. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This allows the flavors to meld and the chicken to cook through completely.

Step 7: Add Beans and Corn

Stir in the drained and rinsed white beans and the corn kernels. Let everything simmer for another 10 minutes. The beans will absorb some of the flavors while the corn adds a touch of sweetness.

Step 8: Finish with Cream

Pour in the heavy cream and stir to combine. Let the chili simmer for an additional 5 minutes to heat through and thicken slightly. Taste and adjust the seasoning with salt and pepper as needed.

Step 9: Serve and Enjoy

Ladle your beautiful White Chicken Chili into bowls and let everyone add their favorite toppings. Time to dig in and savor the fruits of your labor!

Common Mistakes to Avoid While Preparing White Chicken Chili

1. Overcooking the chicken: This can lead to dry, tough meat. Remember, it’ll continue cooking in the broth.
2. Skipping the flour step: The flour helps thicken the chili. Without it, you might end up with a soupy consistency.
3. Not rinsing the beans: This step removes excess starch and sodium. Don’t skip it!
4. Adding cream too early: Dairy can curdle if simmered for too long. Add it towards the end of cooking.
5. Forgetting to taste and adjust: Seasoning is key! Always taste before serving and adjust the salt, pepper, or spices as needed.
6. Rushing the simmering process: Let those flavors mingle and develop. Patience makes perfect chili!

White Chicken Chili Serving and Presentation Tips

1. Chili bar: Set up a topping station with small bowls of shredded cheese, sour cream, jalapeños, cilantro, and tortilla strips. Let everyone customize their bowl.
2. Bread bowls: Serve the chili in hollowed-out sourdough bread bowls for a fun, edible container.
3. Color pop: Garnish with a sprinkle of finely diced red bell pepper for a festive touch.
4. Avocado rose: For a fancy presentation, fan out thin avocado slices in a circular pattern on top of each bowl.
5. Crispy chicken skin: If you’re feeling indulgent, crisp up some chicken skin and crumble it on top for added texture.

How to Serve White Chicken Chili?

This versatile dish can be the star of many meals:

1. Classic style: Serve in bowls with cornbread or warm tortillas on the side.
2. Over rice: Ladle the chili over a bed of fluffy white or brown rice for a heartier meal.
3. Nacho topper: Use it as a gourmet nacho topping for game day festivities.
4. Baked potato filling: Split a baked potato and fill it with the chili for a cozy lunch.
5. Chili mac: Mix with cooked macaroni for a twist on mac and cheese.

Extra Recipe Tips For White Chicken Chili

1. Make-ahead magic: This chili tastes even better the next day! Make it ahead and reheat gently, adding a splash of broth if needed.
2. Freezer-friendly: Portion cooled chili into freezer bags for easy future meals. Thaw overnight in the fridge and reheat on the stove.
3. Slow cooker version: Brown the chicken and onions, then toss everything except the cream and flour into a slow cooker. Cook on low for 6-8 hours, then stir in a mixture of cream and flour in the last 30 minutes.
4. Spice infusion: For deeper flavor, add a couple of bay leaves while simmering. Remember to remove them before serving!
5. Cream alternative: For a lighter version, use pureed white beans to thicken instead of cream. Blend an extra can of beans with some broth and add it to the chili.

FAQs

Can I use rotisserie chicken?

Absolutely! Shred about 3 cups of rotisserie chicken and add it when you would normally add the cooked chicken pieces.

How long does White Chicken Chili last in the fridge?

Properly stored in an airtight container, it should last 3-4 days.

Can I make this in an Instant Pot?

Yes! Use the sauté function for the initial steps, then pressure cook on high for 10 minutes with a quick release.

Is this recipe gluten-free?

To make it gluten-free, simply omit the flour and use cornstarch to thicken if needed.

Can I use dried beans instead of canned?

Yes, but soak and cook them separately before adding to the chili, as they take much longer to cook than the other ingredients.

Final Thoughts

There you have it, my friends my White Chicken Chili recipe that’s sure to become a family favorite. This dish is more than just a meal; it’s a canvas for creativity, a warm hug on a cold day, and a surefire way to bring smiles to your dinner table.