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Table of Contents
Are You Missing Out on Tonight’s Best Comfort Food?
Did you know that “white chicken chili” has seen a 70% surge in online searches during weekdays, making it one of the internet’s most popular weeknight dinners? Despite its growing fame, many home cooks still stick to traditional red chili, missing out on the bold flavors and creamy texture that white chicken chili offers. If you’re craving something hearty, quick, and full of flavor tonight, it’s time to shake up your routine with this must-try recipe.
Ingredients List
Transform your dinner experience with this vibrant lineup of ingredients designed for both ease and taste. The creamy, zesty flavors of white chicken chili come alive thanks to:
- 2 cups cooked, shredded chicken (rotisserie or poached work best)
- 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies (mild or hot, based on preference)
- 1 cup sweet corn (frozen, canned, or fresh off the cob)
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (optional for heat)
- ½ teaspoon ground coriander
- ¼ teaspoon white pepper (or black pepper)
- ½ cup sour cream (or Greek yogurt for a lighter option)
- ½ cup heavy cream (can substitute with evaporated milk or plant-based cream)
- 2 tablespoons olive oil
- Kosher salt, to taste
- Fresh lime, cilantro, sliced jalapeños, and shredded Monterey Jack cheese for garnish
Substitution Tips: Use leftover turkey instead of chicken for a leaner touch, or try navy beans for a slightly firmer bite. To make this dairy-free, opt for cashew cream and coconut yogurt swaps.
Timing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Fun fact: That’s 20% faster than the average chicken chili recipe, meaning you’ll have dinner on the table in under 40 minutes—perfect for busy weeknights!
Step-by-Step Instructions
1. Sauté Your Base
Warm the olive oil in a large Dutch oven over medium heat. Add onions and a pinch of salt; cook for 3-4 minutes until fragrant and translucent. Stir in garlic and cook for 1 minute more.
Tip: Avoid browning the onions for a mellow, rounded flavor profile.
2. Build the Chili Foundation
Add green chilies, corn, cumin, oregano, coriander, white pepper, and chili powder. Stir to bloom the spices—this unlocks deeper, richer notes.
Tip: Use freshly ground spices for noticeably fresher aroma.
3. Combine Chicken & Beans
Toss in chicken and beans. Pour in the chicken broth, then increase heat to bring to a gentle simmer. Let it bubble uncovered for 15 minutes, stirring occasionally. The flavors will meld, and the broth will reduce to a creamy consistency.
4. Create Creamy Texture
Reduce heat to low. Whisk in the sour cream and heavy cream (or alternatives), stirring continuously to avoid curdling. Simmer for another 3-5 minutes until the chili looks velvety and smooth.
5. Taste & Garnish
Adjust seasoning with kosher salt and a squeeze of lime. Serve hot, garnishing with cilantro, jalapeños, Monterey Jack, and an optional dollop of sour cream for maximum comfort.
Pro Tip: For a thicker chili, mash some of the beans before adding the cream.
Print
White Chicken Chili: 5 Reasons Why This Recipe Is a Must-Try Tonight
- Total Time: 35 mins
- Yield: 6 servings
Ingredients
- 2 cups cooked, shredded chicken (rotisserie or poached work best)
- 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies (mild or hot, based on preference)
- 1 cup sweet corn (frozen, canned, or fresh off the cob)
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (optional for heat)
- ½ teaspoon ground coriander
- ¼ teaspoon white pepper (or black pepper)
- ½ cup sour cream (or Greek yogurt for a lighter option)
- ½ cup heavy cream (can substitute with evaporated milk or plant-based cream)
- 2 tablespoons olive oil
- Kosher salt, to taste
- Fresh lime, cilantro, sliced jalapeños, and shredded Monterey Jack cheese for garnish
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: High Protein Meals
- Method: Stovetop (can also adapt for Slow Cooker or Instant Pot)
- Cuisine: American, Tex-Mex
Nutritional Information
- Calories: Approximately 340 per serving
- Protein: 23g
- Carbohydrates: 32g
- Fat: 13g (7g saturated)
- Fiber: 9g
- Sodium: 840mg
- Sugars: 4g
Data insight: Studies show that high-protein, fiber-rich recipes like white chicken chili keep you feeling full longer, supporting weight management and stable blood sugar levels.
Healthier Alternatives for the Recipe
- Reduce Saturated Fat: Swap heavy cream for evaporated skim milk or a blend of unsweetened almond milk and cornstarch.
- Go Dairy-Free: Use plain coconut yogurt or cashew cream in place of sour cream.
- Boost Vegetables: Add zucchini, bell pepper, or spinach in the sauté step for extra vitamins.
- Lower Sodium: Use “no salt added” broth and beans, seasoning with fresh herbs and citrus.
- Lean Protein: Try ground turkey or shredded cooked tofu for a lower-calorie, vegetarian version.
Serving Suggestions
White chicken chili shines with a variety of dressings and sides. Serve with:
- Warm, buttered tortillas or cornbread
- Crispy tortilla strips, sprinkled on top
- Sliced avocado and a fresh green salad
- Lime wedges and extra cilantro for zest
- Charred jalapeño for smoky heat
Personalized tip: For a game-night crowd, offer a chili toppings bar: let everyone customize with cheese, sour cream, salsa, and crunchy chips!
Common Mistakes to Avoid
- Overcooking Chicken: Dry, stringy meat ruins the chili—use pre-cooked chicken or gently simmer raw pieces just until done.
- Curdled Dairy: Always lower the heat before adding cream or yogurt.
- Underseasoning: White chicken chili requires bold flavor from spices—taste and adjust before serving.
- Skipping Bean Rinse: Unrinsed canned beans add excess sodium and a murky texture.
- Neglecting Fresh Garnishes: Skipping lime or herbs results in flat flavor—always dress before serving!
Storing Tips for the Recipe
- Refrigerator: Store in airtight glass containers for up to 4 days. Reheat gently to retain creaminess.
- Freezer: Let chili cool fully before transferring to freezer-safe bags or containers; freeze up to 3 months. Thaw overnight in the fridge and rewarm over medium-low heat.
- Meal Prep: Chop onions, garlic, and gather spices in advance for even speedier assembly!
Best practice: Always label and date your containers—white chicken chili is perfect for make-ahead lunches!
Conclusion
White chicken chili marries convenience, nutrition, and flavor in one soul-satisfying bowl. With its quick prep, creamy texture, and endless customization options, this recipe is your go-to for busy nights and cozy gatherings.
FAQs
Q: Can I make white chicken chili in a slow cooker?
A: Absolutely! Use raw chicken breasts, add all ingredients except dairy, and cook on LOW for 4-5 hours. Shred chicken, stir in dairy at the end, and cook another 15 minutes.
Q: Are there gluten-free adaptations?
A: Yes! This recipe is naturally gluten-free; just double-check your broth and spices for cross-contamination.
Q: Can I use dried beans?
A: You can. Soak and cook them in advance, as canned beans are both speedier and deliver a creamy texture.
Q: How spicy is this chili?
A: The base is mild. Dial up the heat with extra chilies, hot sauce, or sliced jalapeños to match your taste.
Q: What’s the best way to reheat leftovers?
A: Gently warm on the stovetop or in the microwave, stirring in a splash of broth or milk to restore creaminess.
Looking for healthy and comforting recipes to add to your weeknight menu? Start by trying the refreshing benefits of chia seeds in water for a simple wellness boost, or enjoy a light and protein-packed treat with this blueberry fluffy cottage cheese cloud bread. And when you’re craving something cozy and savory, this creamy white chicken chili is the perfect hearty dish to warm up your evening.