There is something special about a warm bowl of chili. It is comfort food at its finest. But what if you are looking for something a little different from the usual? That is where this amazing White Chicken Chili comes in.
This recipe is a fantastic departure from traditional beef chili. It is bright, savory, and full of texture. This is a truly unique chili recipe that I am so excited to share with you. It is simple enough for a weeknight dinner but special enough for guests.
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Why You’ll Love This Recipe
So, what makes this White Chicken Chili so good? Honestly, there are a lot of reasons. First up is the flavor. It is just so satisfying without being heavy. We are talking layers of taste here.
The combination of cumin, oregano, and coriander creates a warm and earthy base. Then you get a little kick from the jalapeños and green chilies. It is a wonderful balance that keeps you coming back for another spoonful.
Another reason to love this recipe is how easy it is to make. You do not need any fancy equipment. Just one large pot is all it takes. Everything comes together beautifully, making it a great choice for beginner cooks.
It is also incredibly hearty and filling. With two types of beans and tender shredded chicken, this chili will definitely stick to your ribs. It is a complete meal in a bowl, which is a huge win for busy families.
And let’s talk about toppings. This is where you can get really creative. Sour cream, cheese, fresh cilantro, green onions. The possibilities are endless. Everyone can customize their own bowl, which makes mealtime a lot more fun.
Ingredients
The ingredients for this White Chicken Chilli are pretty straightforward. You should be able to find everything at your local grocery store. It is a good idea to gather everything before you start cooking.
Soup Ingredients
- ⅓ cup jalapeños, diced (seeds removed for less spice)
- 2 yellow onions, chopped
- 5 cloves garlic, minced
- 2 tablespoons cumin
- 2 tablespoon dried oregano
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 1 teaspoon salt and pepper, more to taste
- 2 tablespoons tomato paste
- 3 14.5 ounce cans Great Northern beans
- 2 14.5 ounce cans Black beans
- 4 cups chicken broth
- 1 to 2 tablespoons Tabasco sauce
- 2 tablespoons Worcestershire sauce
- 28 ounce can diced tomatoes
- 4 small cans of green chilies
- 2 pounds boneless skinless chicken breast
- ½ cup chopped cilantro
Optional For Serving
- Chopped green onions
- Chopped jalapeños
- Chopped cilantro
- Diced tomatoes
- Shredded Monterey Jack or cheddar cheese
- Sour cream
Step By Step Instructions
Ready to get cooking? This chili chicken recipe is so simple to follow. I will walk you through every part. Let us make some delicious White Chicken Chili together.
Step 1: Sauté The Aromatics
First, grab a large pot or Dutch oven and place it over medium heat. Add a little oil and let it warm up. Then, add your chopped onions and diced jalapeños.
You will want to cook these for about eight minutes. Stir them every so often. The goal is to soften them up until the onions look almost transparent. This step builds the first layer of flavor.
Step 2: Add The Garlic
Once the onions are soft, it is time for the garlic. Add the minced garlic to the pot and stir it around for about one minute. You will know it is ready when it becomes fragrant. Be careful not to let it burn.
Step 3: Toast The Spices
Next, stir in all your spices. This includes the cumin, oregano, chili powder, coriander, salt, and pepper. Let them cook for just a minute. This little step is a big deal. Toasting the spices helps release their oils and makes their flavor more intense.
Step 4: Simmer The Chili
Now for the fun part. Add all the remaining ingredients to the pot except for the cilantro. This includes the tomato paste, beans, chicken broth, Tabasco, Worcestershire sauce, diced tomatoes, green chilies, and the chicken breasts.
Give everything a good stir to combine. Turn the heat up to a medium high setting and bring the chili to a simmer. Once it starts bubbling, reduce the heat to medium and let it cook for 25 minutes. Stir it occasionally to prevent sticking.
Step 5: Shred The Chicken
After 25 minutes, turn the burner down to a medium low heat. Carefully remove the chicken breasts from the pot. Place them on a cutting board and let them rest for about five minutes. This helps keep them juicy.
Once the chicken has rested, use two forks to shred it. It should pull apart very easily. Add the shredded chicken back into the chili. Stir in the fresh cilantro and let it cook for five more minutes. If the chili seems too thick, you can add a splash of water or more chicken stock.
Step 6: Serve And Garnish
Your beautiful White Chicken Chili is ready. Ladle it into bowls and have fun with the toppings. Add cheese, sour cream, more cilantro, or anything else you like. Enjoy it while it is hot.
How To Store Leftovers
One of the best things about chili is that the leftovers are often even better the next day. The flavors have more time to meld together. Storing this White Chicken Chili is super easy.
Simply let the chili cool down to room temperature. Then, transfer it to an airtight container. It will keep well in the refrigerator for up to four days. To reheat, you can warm it up on the stovetop or in the microwave.
This chili also freezes wonderfully. You can store it in a freezer safe container for up to three months. It is a great meal to have on hand for those busy nights when you do not feel like cooking.
Tips
Want to make this chili chicken recipe even better? I have a few tips for you. First, feel free to adjust the spice level to your liking. If you prefer a milder chili, make sure you remove all the seeds from the jalapeños.
For a quicker version, you can use a store bought rotisserie chicken. Just shred the meat and add it at the end. It is a great shortcut that saves a lot of time.
Do not have Great Northern beans? No problem. Cannellini beans or navy beans are excellent substitutes. The texture and flavor will be very similar. You could even use a mix of different white beans.
Pay attention to the consistency of your chili. If it gets too thick while simmering, just add a little more chicken broth or water until it reaches the thickness you prefer. Everyone likes their chili a little different.
Conclusion
And there you have it. A simple, flavorful, and satisfying White Chicken Chili that is sure to become a new family favorite. It is the kind of meal that brings everyone to the table.
I hope you give this unique chili recipe a try. It is a wonderful way to switch things up and enjoy a truly delicious bowl of comfort. Happy cooking!
FAQ
Can I Make This In A Slow Cooker?
Absolutely. To make this White Chicken Chili in a slow cooker, sauté the onions, jalapeños, and garlic as directed. Add them to the slow cooker along with all the other ingredients except the cilantro. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Then, remove and shred the chicken, return it to the pot, stir in cilantro, and serve.
Is This White Chicken Chili Very Spicy?
The spice level is easy to control. The heat comes from the jalapeños and the Tabasco sauce. For a milder chili, be sure to remove all the seeds and membranes from the jalapeños. You can also reduce or omit the Tabasco sauce. If you love heat, feel free to add more.
What Kind Of Chicken Is Best For This Recipe?
Boneless, skinless chicken breasts work very well in this recipe because they cook through and shred easily. You could also use boneless, skinless chicken thighs if you prefer darker meat. They will be just as tender and flavorful.
Can I Use Different Beans?
Yes, you can. While the recipe calls for Great Northern and black beans, other beans work well too. Cannellini beans or navy beans are great substitutes for the Great Northern beans. You could even try pinto beans for a slightly different texture.
White Chicken Chili
This savory White Chicken Chili offers a delightful twist on classic chili. It’s bright, full of texture, and packed with warm, earthy flavors, making it a comforting and easy meal for any weeknight or gathering.
Requirements
Ingredients
Instructions
- In a large pot or Dutch oven, heat a little oil over medium heat. Add chopped onions and diced jalapeños, cooking for about eight minutes until softened and transparent.
- Add minced garlic to the pot and stir for about one minute until fragrant, being careful not to burn it.
- Stir in cumin, oregano, chili powder, coriander, salt, and pepper. Cook for one minute to release their flavors.
- Add tomato paste, Great Northern beans, black beans, chicken broth, Tabasco sauce, Worcestershire sauce, diced tomatoes, green chilies, and boneless skinless chicken breasts to the pot (except cilantro). Stir well, bring to a simmer over medium-high heat, then reduce heat to medium and cook for 25 minutes, stirring occasionally.
- Remove chicken breasts from the pot, rest on a cutting board for five minutes, then shred with two forks. Return shredded chicken to the chili, stir in fresh cilantro, and cook for five more minutes. Add water or more chicken stock if too thick.
- Ladle the warm White Chicken Chili into bowls. Top with shredded Monterey Jack or cheddar cheese, sour cream, green onions, fresh cilantro, or diced jalapeños as desired. Enjoy hot.
Notes
Feel free to adjust the spice level to your liking. For a milder chili, make sure to remove all the seeds from the jalapeños.
For a quicker version, use a store-bought rotisserie chicken. Just shred the meat and add it at the end to save time.
If you don’t have Great Northern beans, cannellini beans or navy beans are excellent substitutes with similar texture and flavor.
Pay attention to the chili’s consistency. If it becomes too thick while simmering, simply add a splash more chicken broth or water to reach your preferred thickness.
Nutrition
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Sugar
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