This warm and comforting White Chicken Chili is a delightful mix of tender chicken, creamy beans, and just the right amount of spice. It’s perfect for chilly nights!
Plus, making this chili is a breeze. Just throw everything in one pot and let it simmer. I like to top mine with some cheese and avocado for extra yum! 🥑🧀
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing because it adds a nice flavor. If you’re looking for a lighter option, you can use avocado oil. For a different flavor profile, consider using coconut oil, though it imparts a subtle sweetness.
Onion: I like using yellow onions for their sweetness when cooked. If you’re in a pinch, you could use white or even green onions. Just remember, green onions will taste milder.
Garlic: Fresh is best for the strongest flavor, but if you’re out, garlic powder can be substituted. Use about 1/8 teaspoon of garlic powder for every clove of garlic needed.
Cooked Chicken: Rotisserie chicken makes this recipe super easy. If you don’t have any, any cooked chicken will do. You could also use canned chicken if you’re really short on time.
White Beans: Cannellini or great northern are perfect, but you could also substitute with navy beans or even chickpeas in a pinch.
Corn: Fresh corn adds a nice crunch, but frozen or canned corn works just as well. If you’re avoiding corn, diced zucchini can add a similar texture.
How Do You Get Maximum Flavor from Your Chicken Chili?
To really enhance the flavors, focus on the sautéing step. Cooking the onions until they’re soft and golden before adding garlic releases their sweetness and improves the overall taste.
- Heat your pot to medium, add the olive oil, and sauté onions for about 4-5 minutes.
- Adding the garlic for just a minute more will keep it fragrant without burning.
- When you combine everything, let it simmer uncovered. This will help concentrate the flavors. Just stir occasionally to avoid sticking.
Lastly, don’t skip the lime juice! It brightens the whole dish and brings out the best in all the ingredients.
How to Make White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 (4 oz) can diced green chilies
- 2 (15 oz) cans white beans (such as cannellini or great northern beans), drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
For Serving:
- 1/2 cup shredded Monterey Jack or cheddar cheese (optional)
- Sliced fresh jalapeño peppers (for garnish)
- Lime wedges (for garnish)
- Crumble cotija or queso fresco cheese (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and roughly 25 minutes to cook, for a total time of around 35 minutes. It’s an easy and quick meal that will warm you up on a cool night!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion. Cook for about 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Next, add the minced garlic and sauté for an additional minute until you can smell its delicious aroma.
2. Combine the Ingredients:
Now it’s time to add the main ingredients! Stir in the cooked shredded chicken, diced green chilies, white beans, corn, chicken broth, cumin, chili powder, oregano, cayenne pepper (if using), salt, and black pepper. Make sure everything is well mixed.
3. Let It Simmer:
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes. This will give the flavors time to meld together and create a comforting chili.
4. Finish It Off:
Once the chili is finished simmering, stir in the juice of the lime and the chopped cilantro. Give it a taste and adjust the seasoning with more salt or spices if needed to suit your preference.
5. Serve and Enjoy!
Ladle the chili into bowls. Top each serving with sliced fresh jalapeños, crumbled cotija or queso fresco, and shredded cheese if you like. Serve with lime wedges on the side for an extra burst of flavor. Enjoy it warm and cozy!
This White Chicken Chili is creamy, zesty, and packed with flavor, making it a fantastic hearty meal for any occasion!
Can I Use Frozen Chicken in This Recipe?
Yes! If using frozen chicken, be sure to thaw it completely before shredding. You can thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Cook it fully before adding to the chili for the best results!
Can I Make This Chili Vegetarian?
Absolutely! To make it vegetarian, you can replace the chicken with chickpeas or more beans, and use vegetable broth instead of chicken broth. Just be sure to add extra spices or smoked paprika for depth of flavor!
How to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
What Can I Serve with White Chicken Chili?
This chili pairs beautifully with cornbread, tortilla chips, or a side salad. You can also serve it over rice for a heartier meal or with toppings like avocado and sour cream for added creaminess!