White Chicken Chili: The Ultimate Comfort Food Recipe

White Chicken Chili: Prepare to ditch the tomato-based chili you thought you knew! This creamy, comforting, and utterly delicious soup is about to become your new weeknight staple. Forget everything you associate with traditional chili; this is a lighter, brighter, and equally satisfying experience that will tantalize your taste buds.

While the exact origins of White Chicken Chili are debated, its popularity surged in the late 20th century as a flavorful alternative to the classic red chili. It offers a delightful twist, showcasing the versatility of chili beyond the traditional Southwestern flavors. It’s a celebration of creamy textures and savory spices, a welcome change for those seeking a comforting yet exciting meal.

What makes this dish so irresistible? It’s the perfect blend of tender chicken, creamy broth, hearty beans, and a symphony of Southwestern spices. People adore its rich, velvety texture and the satisfying warmth it provides, especially on a chilly evening. Plus, it’s incredibly easy to customize to your liking! Whether you prefer a mild and comforting bowl or a spicy kick, this recipe is a blank canvas for your culinary creativity. Get ready to experience chili in a whole new light – you won’t be disappointed!

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 jalapeño pepper, seeded and minced (optional, for extra heat)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 4 cups chicken broth
• 2 (15-ounce) cans great northern beans, rinsed and drained
• 1 (4-ounce) can diced green chiles, undrained
• 2 cups cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup sour cream, plus more for garnish
• 1/4 cup chopped fresh cilantro, plus more for garnish
• Salt and pepper to taste
• Optional toppings: shredded Monterey Jack cheese, avocado slices, tortilla chips, lime wedges

Sautéing the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat. I like to use a heavy-bottomed pot because it distributes the heat evenly and prevents scorching.
2. Add the chopped onion and cook until softened, about 5-7 minutes. You want the onion to become translucent and slightly golden around the edges. Stir occasionally to prevent burning.
3. Add the minced garlic, chopped green bell pepper, and jalapeño (if using) to the pot. Cook for another 2-3 minutes, until the garlic is fragrant and the bell pepper is slightly softened. Be careful not to burn the garlic, as it can become bitter.

Building the Flavor Base

1. Stir in the ground cumin, dried oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant. This step is crucial for blooming the spices and releasing their full flavor.
2. Pour in the chicken broth and bring to a simmer. Make sure to scrape up any browned bits from the bottom of the pot, as these add a lot of flavor.
3. Add the rinsed and drained great northern beans and the undrained diced green chiles. Stir well to combine.

Simmering and Thickening

1. Reduce the heat to low, cover the pot, and simmer for at least 15 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will meld together. This is a great time to prepare your toppings!
2. Use an immersion blender to partially blend the chili. I like to blend about half of the chili to create a creamy texture while still leaving some whole beans for heartiness. If you don’t have an immersion blender, you can carefully transfer about 2 cups of the chili to a regular blender, blend until smooth, and then return it to the pot. Be very careful when blending hot liquids!

Adding the Chicken and Finishing Touches

1. Stir in the shredded cooked chicken and heat through. This should only take a few minutes.
2. Remove the pot from the heat and stir in the sour cream and chopped cilantro. The sour cream adds richness and creaminess to the chili. Be sure to remove the pot from the heat before adding the sour cream to prevent it from curdling.
3. Season with salt and pepper to taste. Don’t be afraid to add a generous amount of salt, as it really brings out the flavors.

Serving and Enjoying

1. Ladle the white chicken chili into bowls and garnish with your favorite toppings. I love to top mine with shredded Monterey Jack cheese, avocado slices, a dollop of sour cream, a sprinkle of fresh cilantro, and a few tortilla chips for crunch. A squeeze of lime juice also adds a nice touch of acidity.
2. Serve immediately and enjoy! This chili is even better the next day, as the flavors have had more time to meld together.

Tips and Variations

• For a spicier chili, add more jalapeño pepper or cayenne pepper. You can also use a hotter variety of green chiles.
• For a thicker chili, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the pot during the last few minutes of simmering.
• For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can also add more beans or vegetables, such as corn or zucchini.
• To make this chili in a slow cooker, combine all of the ingredients (except the sour cream and cilantro) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the sour cream and cilantro before serving.
• To make this chili in an Instant Pot, sauté the onion, garlic, bell pepper, and jalapeño in the Instant Pot using the sauté function. Add the spices and cook for 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the beans, green chiles, and chicken. Seal the lid and cook on high pressure for 10 minutes, followed by a 10-minute natural pressure release. Stir in the sour cream and cilantro before serving.
• If you don’t have great northern beans, you can substitute cannellini beans or navy beans.
• If you don’t have diced green chiles, you can use a can of chopped green bell peppers instead.
• If you don’t have sour cream, you can use Greek yogurt or cream cheese instead.
• Make sure to use good quality chicken broth. The broth is the base of the chili, so it’s important to use a broth that has a good flavor. I prefer to use homemade chicken broth, but store-bought broth works just fine.
• Don’t be afraid to experiment with different toppings. Some other great toppings for white chicken chili include: chopped red onion, diced tomatoes, crumbled bacon, and hot sauce.

Make Ahead Instructions

You can easily make this white chicken chili ahead of time. Simply prepare the chili according to the instructions, but do not add the sour cream or cilantro. Let the chili cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the chili over medium heat, stirring occasionally. Stir in the sour cream and cilantro just before serving.

Freezing Instructions

This white chicken chili also freezes well. Let the chili cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. When you’re ready to serve, thaw the chili in the refrigerator overnight. Reheat the chili over medium heat, stirring occasionally. Stir in the sour cream and cilantro just before serving.

Nutritional Information (Approximate)

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 350-400 per serving
• Protein: 30-35 grams
• Fat: 15-20 grams
• Carbohydrates: 30-35 grams
• Fiber: 10-12 grams

Why This Recipe Works

This white chicken chili recipe is a winner for several reasons. First, it’s incredibly flavorful, thanks to the combination of aromatic vegetables, warm spices, and creamy sour cream. The use of great northern beans provides a hearty and satisfying texture, while the shredded chicken adds protein and substance. The optional jalapeño pepper and cayenne pepper allow you to customize the heat level to your liking. The partial blending of the chili creates a creamy texture without sacrificing the heartiness of the whole beans. Finally, the wide variety of toppings allows you to personalize each bowl to your own taste.

Serving Suggestions

This white chicken chili is a complete meal on its own, but it also pairs well with a variety of side dishes. Here are a few suggestions:

• Cornbread: A classic pairing for chili, cornbread adds a touch of sweetness and a satisfying texture.
• Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the chili.
• Grilled cheese sandwich: A grilled cheese sandwich is a comforting and satisfying accompaniment to chili.
• Tortilla chips and salsa: For a more casual meal, serve the chili with tortilla chips and your favorite salsa.

Troubleshooting

Conclusion:

This White Chicken Chili isn’t just another recipe; it’s a flavor explosion waiting to happen in your kitchen! I truly believe this is a must-try, and here’s why: it’s incredibly easy to make, packed with protein, and delivers a creamy, comforting warmth that’s perfect for any time of year. Forget those bland, watery chilis you’ve had before; this one is thick, rich, and bursting with flavor from the tender chicken, creamy white beans, and a hint of spice. It’s a guaranteed crowd-pleaser, whether you’re serving it at a casual weeknight dinner or a weekend gathering with friends and family. But the best part? It’s incredibly versatile! Looking for serving suggestions? I love topping mine with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a squeeze of lime juice. For an extra layer of flavor and texture, consider adding some crumbled tortilla chips or a sprinkle of shredded Monterey Jack cheese. If you’re feeling adventurous, a drizzle of hot sauce or a few slices of jalapeño will kick up the heat. And speaking of variations, the possibilities are endless! Want to make it even creamier? Stir in a block of cream cheese during the last few minutes of cooking. Prefer a vegetarian option? Simply substitute the chicken with extra white beans or some roasted vegetables like corn and zucchini. You can also experiment with different spices to customize the flavor to your liking. Try adding a pinch of smoked paprika for a smoky depth, or a dash of cumin for a warm, earthy note. If you want to make it even healthier, use boneless, skinless chicken breasts and reduce the amount of cream. You can also add some chopped spinach or kale for an extra boost of nutrients. This White Chicken Chili is also fantastic for meal prepping. Make a big batch on Sunday and enjoy it throughout the week for lunch or dinner. It reheats beautifully and tastes even better the next day as the flavors meld together. You can also freeze it for longer storage. Simply let it cool completely, then transfer it to freezer-safe containers or bags. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a comforting, flavorful, and satisfying meal that’s perfect for any occasion. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece! I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you’ve made it, please come back and share your experience in the comments below! I’d love to hear what you think, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me continue to improve my recipes and share them with others. Don’t be shy – let me know what you think of this amazing White Chicken Chili! Happy cooking!

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