White Chicken Chili Recipe
White chicken chili is a hearty, comforting dish that’s perfect for any occasion, whether you’re gathering with family on a cold winter’s night or hosting friends for a casual dinner. This recipe brings together a medley of flavors and textures, creating a bowl of chili that’s rich, creamy, and subtly spicy. The combination of tender chicken, cannellini beans, and mild green chilies gives this chili its distinct personality, while the addition of cream cheese adds a velvety smoothness that makes each bite utterly satisfying. The real magic of this dish lies in its balance of spices, which infuse the broth with warmth and depth, making it a dish you’ll want to make again and again.
Ingredients Overview
The foundation of this white chicken chili is built on a few essential ingredients, each contributing to the dish’s overall flavor and texture. At the heart of the recipe is the bone-in, skinless chicken breast, which imparts a rich, savory depth to the broth as it cooks. Using bone-in chicken is crucial because the bones add an extra layer of flavor, making the broth more robust.
Cannellini beans provide a creamy texture and a mild, slightly nutty flavor that complements the chicken perfectly. They also help to thicken the chili, especially when a portion of them is blended into the broth. The addition of mild green chilies introduces a subtle heat and a fresh, slightly tangy note, balancing the richness of the cream cheese. Speaking of cream cheese, its role in the chili is to add a luxurious creaminess that coats every ingredient, bringing everything together in a cohesive, silky-smooth dish.
The seasonings—chili powder, cumin, oregano, mustard powder, and cayenne—are what give this chili its distinctive flavor profile. These spices blend together to create a warm, complex taste that lingers on the palate without overwhelming the other ingredients. Finally, the jalapeño and garlic add a punch of freshness and heat, rounding out the chili’s flavor.
Step-by-Step Instructions
Creating this white chicken chili is a straightforward process, but following the steps carefully ensures the best results. Start by melting the butter in a large pot over medium heat. The butter not only adds richness but also helps to sauté the vegetables to perfection. Once the butter has melted, add the diced onion and jalapeño, allowing them to sauté for about five minutes. This step softens the vegetables and begins to build the flavor base for the chili. After that, add the minced garlic, cooking it just long enough to release its aroma—about one minute.
Next, sprinkle the flour over the sautéed vegetables, ensuring they are evenly coated. Cooking the flour for a couple of minutes is important as it eliminates any raw taste and creates a roux that will thicken the chili. Slowly pour in the chicken broth, stirring constantly to avoid any lumps. This gradual addition of broth ensures a smooth consistency, which is key to a well-balanced chili. Follow this by adding the half and half in the same manner, allowing it to blend seamlessly into the broth.
To achieve the perfect consistency, you can blend a portion of the cannellini beans with some broth and then stir it back into the pot. This step is optional but highly recommended if you prefer a thicker chili. Once the beans are incorporated, add the seasoning blend, hot sauce, Worcestershire sauce, and green chilies. Bring the mixture to a gentle boil, allowing it to cook uncovered for about 15 minutes. This step concentrates the flavors and thickens the broth slightly.
Season the chicken breasts with salt and pepper, then add them to the pot along with the corn. Let the chili simmer gently for 15-20 minutes, stirring occasionally to prevent the beans from settling at the bottom. Cooking the chicken at a gentle simmer is crucial to keeping it tender and juicy. Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the chili, then lower the heat and stir in the softened cream cheese. Stir continuously until the cheese has melted completely into the chili, creating a smooth, creamy finish. Taste the chili and adjust the seasonings as needed before serving.
Recipe Tips & Frequently Asked Questions
- Adjusting the Spice Level: If you prefer a milder chili, reduce the amount of cayenne pepper or omit it altogether. For those who enjoy a spicier kick, consider adding extra jalapeños or a dash of your favorite hot sauce.
- Avoiding Common Mistakes: To prevent the chicken from becoming tough, be sure to simmer it gently and avoid overcooking. Additionally, stir the chili occasionally to ensure the beans don’t stick to the bottom of the pot.
- Time-Saving Tips: Using pre-cooked or rotisserie chicken can significantly cut down on cooking time. Simply add the shredded chicken to the pot during the last 10 minutes of cooking.
- Make-Ahead and Reheating: This chili can be made ahead of time and stored in the refrigerator for up to three days. When reheating, do so gently over low heat to maintain its creamy texture.
- Can I use a different type of beans? Yes, you can substitute cannellini beans with great northern beans or navy beans. Each will provide a slightly different texture and flavor but will work well in this recipe.
- How can I make this chili vegetarian? To make a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or a meat substitute like tofu or tempeh for added protein.
- What can I use instead of cream cheese? If you’re looking for a dairy-free alternative, you can use a plant-based cream cheese or even coconut milk to achieve a similar creamy texture.
- How do I store and reheat leftovers? Leftover chili can be stored in an airtight container in the refrigerator for up to three days. Reheat it gently on the stovetop, stirring frequently to maintain its creamy consistency.
- Can I freeze this chili for later? Yes, this chili freezes well. Store it in a freezer-safe container for up to three months. When ready to eat, thaw it overnight in the refrigerator and reheat it slowly on the stove.
Variations and Customizations
This white chicken chili is a versatile dish that can easily be adapted to suit your taste preferences. For a heartier meal, you might consider adding different types of beans, such as black beans or pinto beans, which will add both texture and color. If you prefer a more robust flavor, incorporating ground beef or turkey can transform this chili into a more traditional dish while still maintaining its unique white chili characteristics.
For those who enjoy a spicier chili, adding additional peppers, like serranos or habaneros, can elevate the heat level significantly. You can also experiment with different toppings to change the flavor profile—try adding a dollop of salsa or a sprinkle of smoked paprika for an extra kick.
If you’re looking to switch things up entirely, consider using this chili as a base for other dishes. For example, you can mix it with cooked macaroni to create a creamy chili mac, or layer it over tortilla chips, topped with cheese and sour cream, for a delicious take on chili nachos. The possibilities are endless, allowing you to make this dish your own each time you prepare it.
Serving and Presentation Tips
When it comes to serving this white chicken chili, presentation can make all the difference, especially if you’re entertaining guests. For a casual family dinner, serve the chili in rustic bowls, garnished with a squeeze of lime, a handful of diced avocado, and a sprinkle of tortilla strips or Fritos for added crunch. The vibrant colors of the garnishes will make each bowl visually appealing and inviting.
If you’re hosting a larger gathering, consider setting up a chili bar where guests can customize their bowls with a variety of toppings, such as shredded Monterey Jack cheese, sour cream, and fresh cilantro. This interactive approach not only makes the meal more fun but also allows each guest to tailor the chili to their liking.
For a more formal presentation, serve the chili in individual soup crocks, topped with a thin layer of melted cheese, similar to a French onion soup. Accompany the chili with sides like cornbread or a crisp green salad to balance the richness of the dish. Choose serving ware that complements the dish’s hearty nature, such as earthenware bowls or cast iron pots, which not only keep the chili warm but also add a touch of rustic charm to your table.
Ingredients
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 large jalapeño pepper, deseeded and finely chopped
- 4 cloves garlic, minced
- 3 tablespoons flour
- 6 cups chicken broth
- 1/3 cup half and half (a blend of milk and cream)
- 2 (15.5 oz.) cans cannellini beans, drained
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 (4 oz.) cans mild green chilies, including the liquid
- 1 ½ lbs. bone-in, skinless chicken breast (see notes)
- 1 (15.25 oz.) can whole kernel sweet corn, drained (frozen corn can be used as an alternative)
- 8 oz. cream cheese, softened
- Salt/Pepper
- 1 teaspoon chili powder
- ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
- 1/4 teaspoon each: black pepper, cayenne pepper
- 1 pinch red pepper flakes
Garnish Options
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey Jack or Pepper Jack cheese
Instructions
Start by combining the seasoning blend and setting it aside. In a 4 1/2-quart pot, melt the butter over medium heat. Once the butter has melted, add in the diced onions and chopped jalapeño. Allow them to sauté for 5 minutes until softened. Then, incorporate the minced garlic and cook for an additional minute.
Sprinkle the flour over the vegetables, ensuring they are evenly coated. Let it cook for 2 minutes to eliminate any raw flour taste. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the half and half in the same slow manner, stirring continuously.
For a thicker consistency, you may reserve 1 heaping cup of the drained beans, blending them with ½ cup of the broth in a food processor, blender, or with an immersion blender. Once smooth, add it back into the soup along with the remaining whole beans. Otherwise, you can add all the beans whole.
Stir in the seasoning mix, hot sauce, Worcestershire sauce, and the cans of green chilies. Allow the mixture to come to a gentle boil. Boil uncovered for about 15 minutes, then reduce to a simmer.
Season both sides of the chicken breasts with salt and pepper before adding them to the pot along with the corn. Let the soup simmer gently for 15-20 minutes, stirring occasionally to prevent the beans from sticking to the bottom. Avoid a rapid boil, as this can toughen the chicken.
Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup. Lower the heat to a gentle setting, and stir in the softened cream cheese. Continue to stir until the cheese has melted completely into the chili.
Taste the chili and adjust the seasonings if needed. Serve hot, accompanied by cornbread and your choice of garnishes!
White Chicken Chili Recipe
Ingredients
- 3 tablespoons butter
- 1 yellow onion diced
- 1 large jalapeño pepper deseeded and finely chopped
- 4 cloves garlic minced
- 3 tablespoons flour
- 6 cups chicken broth
- 1/3 cup half and half a blend of milk and cream
- 2 15.5 oz. cans cannellini beans, drained
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 4 oz. cans mild green chilies, including the liquid
- 1 ½ lbs. bone-in skinless chicken breast (see notes)
- 1 15.25 oz. can whole kernel sweet corn, drained (frozen corn can be used as an alternative)
- 8 oz. cream cheese softened
- Salt/Pepper
- 1 teaspoon chili powder
- ½ teaspoon each: ground cumin dried oregano, salt, mustard powder
- 1/4 teaspoon each: black pepper cayenne pepper
- 1 pinch red pepper flakes
Garnish Options
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey Jack or Pepper Jack cheese
Instructions
- Start by combining the seasoning blend and setting it aside. In a 4 1/2-quart pot, melt the butter over medium heat. Once the butter has melted, add in the diced onions and chopped jalapeño. Allow them to sauté for 5 minutes until softened. Then, incorporate the minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables, ensuring they are evenly coated. Let it cook for 2 minutes to eliminate any raw flour taste. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the half and half in the same slow manner, stirring continuously.
- For a thicker consistency, you may reserve 1 heaping cup of the drained beans, blending them with ½ cup of the broth in a food processor, blender, or with an immersion blender. Once smooth, add it back into the soup along with the remaining whole beans. Otherwise, you can add all the beans whole.
- Stir in the seasoning mix, hot sauce, Worcestershire sauce, and the cans of green chilies. Allow the mixture to come to a gentle boil. Boil uncovered for about 15 minutes, then reduce to a simmer.
- Season both sides of the chicken breasts with salt and pepper before adding them to the pot along with the corn. Let the soup simmer gently for 15-20 minutes, stirring occasionally to prevent the beans from sticking to the bottom. Avoid a rapid boil, as this can toughen the chicken.
- Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup. Lower the heat to a gentle setting, and stir in the softened cream cheese. Continue to stir until the cheese has melted completely into the chili.
- Taste the chili and adjust the seasonings if needed. Serve hot, accompanied by cornbread and your choice of garnishes!