This White Chicken Chili is warm, creamy, and full of flavor! Made with tender chicken, white beans, and a mix of spices, it’s sure to make you feel cozy inside.
I love how easy it is to whip up—just toss everything in one pot, let it simmer, and you’re ready to enjoy! It’s perfect with some crunchy tortilla chips on the side. 🌶️
Key Ingredients & Substitutions
Olive Oil: I like using olive oil for its healthy benefits and flavor. You can also substitute it with avocado oil or canola oil if you prefer.
Onion: A medium onion adds a nice base flavor. If you’re a fan of sweetness, try using a sweet onion like Vidalia instead.
Jalapeño Peppers: These bring a subtle heat. If you want it milder, use bell peppers or remove all the seeds and membranes before dicing.
White Beans: Great Northern or Cannellini beans are ideal. If you don’t have these, chickpeas can make a tasty alternative.
Heavy Cream: This adds creaminess to the chili. You can use half-and-half or even coconut milk for a dairy-free option. I sometimes miss the heaviness and choose almond or cashew cream.
How Do You Make Deliciously Flavored Chili?
Creating a flavorful chili relies on the way you cook each ingredient together. Start by sautéing the onions well; this builds a good flavor foundation. And when adding spices, toast them briefly in the oil to unlock their full aroma.
- Heat the oil, then add onions and sauté until they’re soft and translucent.
- Add garlic and jalapeños, cooking just until fragrant.
- Stir in your cooked chicken first so it gets coated with the spices before adding liquids.
Remember, letting the chili simmer allows the flavors to meld together wonderfully, so don’t rush this process!
How to Make White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 jalapeño peppers, diced (seeds removed for less heat)
- 4 cups cooked chicken, shredded
- 2 cans (15 oz each) white beans (e.g., Great Northern or Cannellini), drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- Salt and pepper to taste
- 1 cup heavy cream (or half-and-half)
For Garnishing:
- Fresh cilantro, chopped
- Sliced jalapeños
- Shredded cheese (optional, for serving)
How Much Time Will You Need?
This delicious White Chicken Chili will take about 10 minutes to prep and about 30 minutes to cook. You’ll spend some time sautéing the veggies and then letting the chili simmer. It’s quick and will fill your kitchen with wonderful aromas!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add in the diced onion. Sauté it for about 3-4 minutes until it becomes translucent and softens. Then, add the minced garlic and diced jalapeños into the pot. Keep cooking for another 2-3 minutes until everything smells amazing and fragrant.
2. Add the Main Ingredients:
Time to make the chili come alive! Stir in the shredded chicken, white beans, corn, chicken broth, cumin, chili powder, and oregano. Make sure to mix everything well. Bring the mixture to a boil over medium-high heat. It’s getting exciting!
3. Let it Simmer:
Once boiling, reduce the heat to low and let the chili simmer for about 20 minutes. This allows all those delicious flavors to meld together. Stir it occasionally to make sure nothing sticks to the bottom of the pot.
4. Finish and Serve:
After the chili has simmered for 20 minutes, gently stir in the heavy cream. Season with salt and pepper to taste, then allow it to warm through for an additional 5 minutes. Serve your chili in bowls, garnished with fresh cilantro, sliced jalapeños, and shredded cheese if you like. Enjoy your warm and comforting bowl of White Chicken Chili!
Can I Use Different Beans in This Recipe?
Absolutely! If you don’t have white beans on hand, you can use any other beans like black beans or pinto beans. Just remember to drain and rinse them before adding them to the pot for the best flavor and texture.
How Can I Make This Chili Spicier?
If you enjoy a bit more heat, you can keep the seeds in the jalapeños, or add more diced jalapeños or even a chopped serrano pepper. Another option is to include a pinch of cayenne pepper or add hot sauce to taste when serving.
Can I Freeze Leftover Chili?
Yes, this chili freezes well! Allow it to cool completely, then store it in airtight containers or freezer bags. It will keep in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator and warm it up on the stove or in the microwave until heated through.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half or whole milk can work, though the chili won’t be as rich and creamy. You can also try coconut milk for a dairy-free version, which will give it a unique flavor. Just add it during the last 5 minutes of cooking to warm it through without curdling.
