White Chicken Chili: an easy, delicious, hearty meal to make this week
If you're in the mood for a hearty, comforting, nutritious dish that's packed with flavor but doesn't take too much time and effort to make, this white chicken chili is perfect for you. It's made with tender pieces of chicken in a rich, creamy, thick chili that's made with cannellini beans and corn seasoned with cumin, chilis, cilantro, and oregano.
White chicken chili is bursting with flavor in each bite. It's incredibly simple to make, is a fantastic alternative to your classic beef chilis, and it's just as delicious! Serve your white chicken chili with a side of tortilla chips, dirty rice, or baked potatoes. Your family will beg you to make this tasty recipe again and again!
White Chicken Chili Ingredients
You'll need cooked chicken to make this easy chili. It's a great way to use up leftover chicken, or you can always swing by the supermarket and pick up some rotisserie chicken, which will add some serious flavor.
For flavor, you'll need spices like cumin, ground coriander, paprika, oregano, and garlic.
Chilies add a kick of heat, while cream cheese adds a wonderful richness to the dish.
You'll also need some cannellini beans, fresh cilantro, and lime juice.
Don't forget your favorite toppings to finish off the dish! Avocado, cheese, and extra cilantro are fantastic.
How to Make White Chicken Chili
It couldn't be easier to make this mouthwatering white chicken chili at home. Your first step is to sauté the onions over medium heat until they begin to soften. Stir in the garlic and cook until fragrant. Mix the broth, chilis, spices, and seasonings with the onions. Allow the mixture to begin boiling, then reduce to a simmer and cook for 15 minutes.
Measure out 1 cup of beans and place them into a food processor. Scoop out ¼ cup of the broth from the pot, add it to the beans, and blend until smooth. Stir the cream cheese, pureed beans, whole beans, and corn into the broth, and let it simmer away gently for 5 to 10 minutes, stirring occasionally.
Add in the chicken, lime juice, and cilantro. Stir, and serve with your desired toppings. We recommend tortilla chips, plenty of grated cheese, and some diced avocado. Delicious!
Can You Make White Chicken Chili in the Slow Cooker?
Absolutely! Cook your chili on high for three to four hours or on low for six to eight hours. If you opt to make slow cooker white chicken chili, use raw chicken rather than cooked chicken and sear it before putting it in the crockpot to give it extra flavor and seal in the juices.
White Chicken Chili Variations
You can switch up this white chicken chili in several ways.
Try using turkey instead of chicken for a delicious lean alternative.
You can add other types of beans to this chili, like navy beans or black beans.
If you're a fan of spice, add extra chilis or use hotter chilis like serrano or habanero. Need a dairy-free option? Leave out the cream cheese or use a plant-based substitute.
Tips for Making Creamy White Chicken Chili
Feel free to adjust the spices and seasonings to your palate. Love the heat from cayenne pepper or not so keen on cumin? Add more or less as needed.
Use fresh or frozen corn for this recipe.
Serve your white chicken chili with chopped avocado, some extra cilantro, your favorite cheese (cheddar and Jack are great options), and some tortilla chip for extra crunch.
To thicken your chili, you can add a dash of flour or a cornstarch slurry (made from one tablespoon of water and one tablespoon of cornstarch).
How to Store White Chicken Chili
This delicious chili will stay fresh for four to 5 days when refrigerated. Let it cool down slightly, then transfer it to an airtight container.
Can You Freeze White Chicken Chili?
Absolutely! However, because cream cheese doesn't freeze well, we recommend adding the pureed beans, corn, and whole beans to the broth, and leaving the cream cheese out. Let the chili cool, then transfer it to the freezer. When you're ready to enjoy it, thaw it, then add in the cream cheese when reheating it. Frozen white chicken chili will last up to 3 months.
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Instructions
In a large skillet over medium, heat the oil. Sauté the onions for 3 to 5 minutes, until they begin to soften. Stir in the garlic and cook for 45 seconds.
In a large skillet over medium, heat the oil. Sauté the onions for 3 to 5 minutes, until they begin to soften. Stir in the garlic and cook for 45 seconds.
Stir in the broth, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper.
Stir in the broth, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper.
Add chilies. Allow the mixture to come to a boil, then reduce to a simmer and cook for 15 minutes.
Add chilies. Allow the mixture to come to a boil, then reduce to a simmer and cook for 15 minutes.
Measure out 1 cup of beans.
Measure out 1 cup of beans.
Place the beans into a food processor. Pour in ¼ cup of the broth and blend until smooth.
Place the beans into a food processor. Pour in ¼ cup of the broth and blend until smooth.
Stir pureed beans.
Stir pureed beans.
Add the cream cheese.
Add the cream cheese.
Stir in whole beans, and corn into the broth mixture. Cook on low for 5 to 10 minutes.
Stir in whole beans, and corn into the broth mixture. Cook on low for 5 to 10 minutes.
Add in chicken, lime juice, and cilantro.
Add in chicken, lime juice, and cilantro.
Serve with desired toppings.
Serve with desired toppings.
Notes
If you prefer a chunkier chili, don't puree the beans.
