Why You’ll Love White Chicken Chili Recipe
- It is quick and easy to make, coming together in just 35 minutes.
- The combination of creamy broth, tender chicken, and hearty beans makes it filling and satisfying.
- It has a delicious balance of mild heat from jalapeño and green chiles with warm flavors from cumin and oregano.
- It is a great way to use leftover cooked chicken or rotisserie chicken.
- This chili can be customized with your favorite toppings and add-ins.
- It is a comforting alternative to traditional beef chili while still being packed with flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 jalapeño, cored and chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 3 to 4 cups shredded cooked chicken
- 2 cans chopped green chiles, 4 ounces each
- 2 cans Great Northern beans, 15 ounces each
- 1/2 cup whole-kernel corn
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 cups whole milk
- Fine sea salt and freshly ground black pepper, to taste
- Chopped fresh cilantro for garnish
Directions
- Heat the olive oil in a large stockpot over medium-high heat. Add the diced onion and chopped jalapeño, then sauté for about 5 minutes until the onion becomes soft and translucent.
- Add the minced garlic and cook for another 1 to 2 minutes, stirring frequently, until fragrant.
- Stir in the flour until it is evenly incorporated. Continue cooking for about 1 minute to remove the raw flour taste.
- Slowly pour in the chicken stock while stirring until the mixture becomes smooth. Add the shredded chicken, green chiles, beans, corn, cumin, and oregano.
- Bring the chili to a simmer, then reduce the heat to medium-low. Let it cook for about 5 minutes so the flavors can combine.
- Stir in the whole milk and continue simmering for another 5 minutes until the chili becomes creamy and heated through.
- Taste the chili and season with salt and freshly ground black pepper as needed.
- Serve warm with chopped fresh cilantro or your favorite toppings.
Servings and timing
This recipe makes 4 servings.
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Variations
- Make it spicier by adding extra jalapeño, hot green chiles, or a pinch of cayenne pepper.
- Add cream cheese instead of some of the milk for an even richer and creamier texture.
- Use leftover turkey instead of chicken for a delicious variation.
- Add diced bell peppers for extra vegetables and color.
- Swap Great Northern beans for cannellini beans or navy beans if desired.
- Top each bowl with shredded cheese, avocado, sour cream, tortilla strips, or lime juice for extra flavor.
Storage/Reheating
Store leftover White Chicken Chili in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the chili gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave, stirring halfway through.
If the chili thickens after chilling, add a splash of chicken stock or milk while reheating to bring back its creamy consistency.
This chili can also be frozen for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use rotisserie chicken for White Chicken Chili?
Yes, rotisserie chicken works very well in this recipe. Simply shred the cooked chicken and add it during the simmering step.
Can I make White Chicken Chili ahead of time?
Yes, this chili can be made ahead and stored in the refrigerator. The flavors often become even better after resting for a day.
How can I thicken White Chicken Chili?
The flour in this recipe helps thicken the chili. For a thicker texture, you can mash some of the beans before adding them or simmer the chili a little longer.
Can I make this recipe dairy-free?
Yes, replace the whole milk with an unsweetened dairy-free alternative such as oat milk or almond milk. Choose one that has a creamy texture for the best results.
Is White Chicken Chili spicy?
This chili has a mild to moderate level of heat. The spice level can be adjusted by changing the amount of jalapeño and green chiles used.
Can I use dried beans instead of canned beans?
Yes, but dried beans should be fully cooked before adding them to the chili. Canned beans make this recipe faster and more convenient.
What toppings go well with White Chicken Chili?
Popular toppings include cilantro, shredded cheese, avocado, sour cream, tortilla strips, sliced jalapeños, and a squeeze of fresh lime juice.
Can I make this chili in a slow cooker?
Yes. Cook the chicken, beans, chiles, vegetables, broth, and seasonings in a slow cooker until the flavors combine. Add the milk near the end of cooking to keep the creamy texture.
Can I use leftover chicken breast or thighs?
Absolutely. Both chicken breast and chicken thighs work well. Chicken thighs will add a slightly richer flavor, while chicken breast keeps the chili lighter.
How do I prevent the milk from curdling?
Add the milk near the end of cooking and keep the heat at a gentle simmer rather than boiling. This helps maintain a smooth and creamy texture.
Conclusion
White Chicken Chili is an easy, comforting recipe that brings together creamy broth, tender chicken, beans, and flavorful spices in one delicious bowl. Whether you are cooking for your family, preparing meals for the week, or looking for a cozy dinner option, this chili is a simple recipe that delivers satisfying flavor every time.
White Chicken Chili
This creamy White Chicken Chili is a comforting blend of tender chicken, beans, green chiles, and warm spices. It comes together quickly for a hearty meal topped with fresh garnishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Simmer
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 tablespoon olive oil
- 1 small white onion (diced)
- 1 jalapeño (cored and chopped)
- 4 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 3 to 4 cups shredded cooked chicken
- 2 (4-ounce) cans chopped green chiles
- 2 (15-ounce) cans Great Northern beans
- 1/2 cup whole-kernel corn
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 cups whole milk
- fine sea salt and freshly-ground black pepper
- garnishes: chopped fresh cilantro
Instructions
- Heat oil in a large stockpot over medium-high heat. Add onion and jalapeño, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the garlic and sauté for an additional 1-2 minutes, stirring frequently, until fragrant. Stir in the flour until evenly combined and sauté for 1 more minute.
- Gradually add the chicken stock, stirring until combined. Stir in the cooked chicken, green chiles, beans, corn, cumin, and oregano.
- Bring the chili to a simmer, then reduce heat to medium-low and continue simmering for about 5 minutes. Stir in the milk and simmer for another 5 minutes.
- Taste and season generously with salt and pepper as needed.
- Serve warm with chopped fresh cilantro or other favorite garnishes.
Notes
- Adjust the jalapeño amount to control the spice level.
- Leftovers can be stored in the refrigerator and reheated gently on the stovetop or in the microwave.
- Serve with extra cilantro, avocado, cheese, or tortilla chips if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 48 g
- Cholesterol: 110 mg
