This cozy white chicken chili is a warm hug in a bowl! Made with tender chicken, creamy beans, and zesty spices, it’s perfect for chilly evenings.
I love how this chili is not only easy to make, but it fills the house with a yummy smell. It’s like cooking with a spice fairy! 🧚‍♂️ Enjoy with some crunchy tortillas for a little extra fun!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are a great choice for this chili because they cook quickly and stay tender. If you’re short on time, shredded rotisserie chicken is an excellent shortcut!
Jalapeño Peppers: These add the spice kick! If you’re not a fan of heat, try using bell peppers instead, or just leave them out entirely. You can also choose milder peppers like poblano to add flavor without too much heat.
White Beans: Northern or cannellini beans work beautifully here. If you can’t find them, chickpeas or kidney beans can be substituted. Just rinse and drain before adding!
Heavy Cream: This gives the chili a rich and creamy texture. If you want to lighten it up, half and half is a good alternative. You can also use coconut milk for a dairy-free option.
How Do I Make Sure My Chili Has the Perfect Flavor?
Building flavor in your chili starts by sautĂ©ing your aromatics. First, heat your olive oil in the pot, then add the diced onions and cook until they’re soft and translucent—around 5 minutes.
- Add garlic and jalapeños next, cooking them just until fragrant. This usually takes about 1-2 minutes.
- Don’t skip the spices! Ground cumin, chili powder, and smoked paprika elevate your chili significantly. Make sure to stir these in well.
After all ingredients are combined, allow it to simmer. This lets the flavors meld beautifully. Remember to taste and adjust the seasoning before serving. A squeeze of lime just before eating can brighten everything up!
How to Make White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2-3 jalapeño peppers, diced (adjust for spice preference)
- 1 can (15 oz) white beans (such as northern or cannellini), drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 cup heavy cream or half and half
- Salt and pepper to taste
For Garnish:
- Fresh cilantro (optional)
- Sliced green onions or jalapeños (optional)
- Lime wedges (optional)
How Much Time Will You Need?
This delicious White Chicken Chili takes about 10 minutes to prep and approximately 40 minutes to cook. You’ll spend about 30 minutes simmering the chili to meld all those fantastic flavors together. It’s the perfect quick meal for any day of the week!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s nice and warm, add the diced onion. SautĂ© it for about 5 minutes, or until the onion becomes translucent and tender. This step sets a wonderful flavor base for your chili!
2. Add Aromatics:
Next, toss in the minced garlic and diced jalapeños to the pot. Cook these for an additional 1-2 minutes, stirring occasionally until they smell fantastic and fragrant.
3. Combine Main Ingredients:
Now, it’s time to add the chicken breasts along with the white beans, corn, chicken broth, cumin, chili powder, smoked paprika, and a good pinch of salt and pepper. Stir everything together until well combined.
4. Simmer the Chili:
Bring the entire mixture to a boil. Once boiling, lower the heat and let it simmer gently for about 20-25 minutes. You want to make sure the chicken is fully cooked and tender during this time.
5. Shred the Chicken:
After 25 minutes, take the chicken out of the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Then return the shredded chicken back to the pot and stir it in.
6. Finish with Cream:
Pour in the heavy cream or half and half; this is what makes your chili creamy and rich! Stir everything together and let it simmer for another 5-10 minutes so it can heat through and thicken slightly.
7. Serve & Enjoy:
Finally, taste your chili and adjust the seasoning if needed. Serve it hot, garnished with fresh cilantro, sliced green onions or jalapeños, and lime wedges on the side for that extra kick!
Enjoy your delicious and comforting White Chicken Chili! Perfect for chilly days or whenever you need a little warmth in your bowl!
Can I Use Different Types of Chicken?
Absolutely! You can use rotisserie chicken for a quicker option—just shred and add it in the last few minutes of cooking. Alternatively, chicken thighs offer more flavor and can be used instead of breasts. Just adjust cooking time slightly for thighs!
What If I Don’t Have White Beans?
No problem! If you don’t have white beans, you can substitute them with black beans or pinto beans. Just make sure to drain and rinse canned beans before adding them to the chili for the best flavor and texture.
Can I Make This Recipe Spicier?
Yes! If you like extra heat, consider adding more jalapeños, or try incorporating a diced serrano pepper or a pinch of cayenne pepper. You can also serve it with hot sauce for an additional kick when serving.
How Should I Store and Reheat Leftovers?
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You may want to add a splash of chicken broth to loosen it up if it thickens too much in the fridge.
