White Chicken Chili
On a crisp October evening, I tucked a wool blanket over my knees, set a kettle on the stove, and let the gentle simmer of White Chicken Chili fill the house with warm, savory spice—an instant signal that fall had arrived. This recipe has become a reader favorite because it balances comfort and bright flavors, is forgiving for beginner cooks, and pairs beautifully with a baker’s love of seasonal sides.
Introduction
There’s nothing like a bowl of White Chicken Chili to make a chilly night feel like a hug. If you enjoy one-pot dinners and hearty soups, this White Chicken Chili will become a staple in your rotation. For a cozy weeknight spread, try it next to a fresh baked bread recipe like one-pot green chili chicken rice for a complete meal that satisfies both savory and comforting cravings.
Ingredients list
Makes about 6 servings
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 cups cooked, shredded chicken (about 2 large breasts)
- 3 cans (15 oz each) white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup half-and-half or full-fat coconut milk
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Optional toppings: shredded cheese, sliced avocado, crispy tortilla strips
Step-by-step instructions
- Sauté aromatics: Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook until translucent, 4–5 minutes. Stir in the garlic and jalapeño; cook 1 minute.
- Toast spices: Add cumin, oregano, and smoked paprika. Toast for 30 seconds until fragrant—this step deepens the flavor of your White Chicken Chili.
- Add beans and broth: Stir in the white beans and chicken broth. Use a potato masher to smash about a third of the beans for a creamier texture.
- Simmer with chicken: Add shredded chicken and corn. Bring to a gentle simmer, reduce heat, and cook 15 minutes to let flavors meld.
- Finish with cream and lime: Stir in the half-and-half (or coconut milk) and lime juice. Season with salt and pepper. Heat through but don’t boil. Serve garnished with cilantro and your favorite toppings.
Tips for success
- Use leftover roasted chicken or quickly poach breasts for moist shredded meat. Many bakers find using dark meat brings extra richness.
- Toast your spices in the pan before adding liquids; it’s a small step that makes your White Chicken Chili taste restaurant-quality.
- If you prefer a thicker chili, mash more beans or cook uncovered for longer to reduce the broth.
- For a lighter version, swap half-and-half for plain yogurt stirred in off-heat (prevents curdling).
- Taste and adjust: Always check seasoning at the end. A squeeze of lime can brighten a heavy bowl.
Possible variations
- Gluten-free: This recipe is naturally gluten-free when using gluten-free toppings. Pair it with a gluten-free cornbread or try a gluten-free crusted chicken side like baked parmesan-crusted chicken for a heartier meal.
- Vegetarian: Replace chicken with extra white beans, cubed sweet potato, and a vegetable broth base for a satisfying meatless version.
- Creamier or lighter: Use coconut milk for a dairy-free creamy texture or low-fat milk for a lighter bowl.
- Streusel topping idea: If you love seasonal baking, serve the chili with a sweet-savory cornbread topped with a crunchy streusel—think brown sugar, chopped pecans, and a hint of cinnamon—bringing a baker’s twist to classic chili. For a crisp, roasted-vegetable side, try the comforting flavors of baked chicken with cabbage slaw as an accompaniment.
Storage recommendations
- Refrigerator: Cool completely, store in an airtight container, and refrigerate up to 4 days. Reheat gently on the stove, adding a splash of broth to refresh the texture.
- Freezer: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge, then reheat over low heat. Avoid freezing if you used yogurt as a dairy substitute—use coconut milk instead if freezing.
- Reheating tip: If your chili thickens in the fridge, stir in a little warm broth or water while reheating until you reach your desired consistency.
Why home bakers love this recipe
Home bakers often adore this White Chicken Chili because it invites creativity—pair it with freshly baked cornbread, experiment with a streusel-topped side, or craft a spicy-sweet topping. The recipe is forgiving, which makes it perfect for beginners who enjoy layering flavors without stress. It also scales easily for weekend gatherings or meal prep.
Conclusion
If you’re seeking more inspiration or a different take on this cozy classic, this version pairs wonderfully with baked sides and seasonal bakes—find another tested approach at White Chicken Chili (BEST EVER!) – Cooking Classy.
FAQs
Q: How long does White Chicken Chili take to cook?
A: Active prep is about 15–20 minutes; simmering is another 15–20 minutes, so plan for roughly 40 minutes total.
Q: Can I use canned chicken?
A: Yes. Canned chicken works in a pinch—drain well and fold in during the simmer step. Fresh cooked chicken gives better texture and flavor if available.
Q: Is White Chicken Chili spicy?
A: It’s mild by default, with warmth from cumin and optional jalapeño. Adjust heat by adding more jalapeño, green chilies, or a dash of cayenne.
Q: What toppings go well with White Chicken Chili?
A: Popular toppings include shredded cheese, avocado slices, cilantro, lime wedges, and crispy tortilla strips. Cornbread or a streusel-topped cornbread complements the bowl beautifully.
White Chicken Chili
Ingredients
Base ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 whole jalapeño, seeded and chopped (optional) Optional for heat
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 cups cooked, shredded chicken (about 2 large breasts)
- 3 cans white beans, drained and rinsed (15 oz each)
- 4 cups low-sodium chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup half-and-half or full-fat coconut milk For creaminess
- to taste Salt and pepper
- 1 whole Juice of 1 lime
- Fresh cilantro, chopped, for garnish For serving
Optional toppings
- shredded cheese For serving
- sliced avocado For serving
- crispy tortilla strips For serving
Instructions
Sauté aromatics
- Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook until translucent, 4–5 minutes.
- Stir in the garlic and jalapeño; cook 1 minute.
Toast spices
- Add cumin, oregano, and smoked paprika. Toast for 30 seconds until fragrant.
Combine ingredients
- Stir in the white beans and chicken broth. Use a potato masher to smash about a third of the beans for a creamier texture.
Simmer with chicken
- Add shredded chicken and corn. Bring to a gentle simmer, reduce heat, and cook for 15 minutes to let flavors meld.
Finish with cream and lime
- Stir in the half-and-half (or coconut milk) and lime juice. Season with salt and pepper. Heat through but don’t boil.
- Serve garnished with cilantro and your favorite toppings.