There are some nights when you just need a big, warm bowl of comfort. You know the ones. Maybe it’s a little chilly outside, or you just want something that feels like a hug from the inside. This is the recipe for those nights.
We are making a delicious White Chicken Chili. It is a fantastic change of pace from the usual red chili. It is creamy, full of savory chicken, and has just the right amount of smoky spice to keep things interesting. Let’s get started.
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Why You’ll Love This Recipe
Honestly, what is not to love? This Chili Chicken Recipe is one of those dishes that tastes like it took all day to make. But it comes together so easily, especially when you use a rotisserie chicken. It is a huge time saver.
The flavor is just incredible. We build it layer by layer, starting with beef bacon for a savory foundation. Then we add sweet onions and garlic. Finally, a blend of smoky spices makes every bite feel warm and satisfying.
It is also a wonderfully flexible dish. You can adjust the spice level to your liking. Add more chipotle for a kick or keep it mild for the whole family. It is a truly Unique Chili Recipe that you can make your own.
Plus, the texture is amazing. The creamy white beans combined with the tender shredded chicken create a hearty bowl that is both filling and so comforting. It really is a complete meal in one pot. cleanup is a breeze!
Ingredients
Here is everything you will need to gather for this tasty White Chicken Chilli. Having everything ready to go before you start cooking makes the process so much smoother. It is a good habit to get into for any recipe.
- 4 slices Beef Bacon, Chopped
- 1 whole Large Onion, Diced
- 3 cloves Garlic, Chopped
- 1 whole Rotisserie Chicken, Shredded Or Diced
- 1 teaspoon Smoky Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Onion Powder Or Granulated Onion
- ½ teaspoons Garlic Powder Or Granulated Garlic
- ½ teaspoons Chipotle Chile Powder, Or To Taste
- 6 cups Chicken Stock Or Broth
- 1 can (28 ounce size) Roasted, Diced Tomatoes
- 4 cans (14.5 ounce size) White Beans, Cannelini Or Great Northern
- 2 cans (4 ounce size) Diced Green Chiles
- Salt And Pepper, to taste
- ½ cups Grated Cotija Cheese, Optional For Topping
- ¼ cups Chopped Fresh Cilantro, For Topping (optional)
Step-By-Step Instructions
Ready to make some magic? Follow these simple steps, and you will have a steaming bowl of White Chicken Chili ready in no time. We will walk through it together. It is easier than you think.
Step 1: Build Your Flavor Base
First things first, grab a Dutch oven or another large, heavy bottomed pot. Get it nice and hot over medium high heat. Add your chopped beef bacon and let it cook for about three minutes, rendering some of its delicious fat.
Next, add the diced onion and chopped garlic right into the pot with the bacon. Turn the heat down to medium low and put the lid on. This is where patience comes in. Let them cook for about 30 minutes, stirring occasionally.
You want the onions to become soft, translucent, and just starting to get a little sweet and golden. This slow cook process builds a deep, savory foundation for the entire chili. Do not rush this part. It is worth the wait.
Step 2: Infuse The Chicken
Now it is time for the star of our Chili Chicken Recipe. Add the shredded or diced rotisserie chicken to the pot. Sprinkle in the smoky paprika, ground cumin, onion powder, garlic powder, and the chipotle chile powder.
Give everything a good stir to coat the chicken in those wonderful spices. Put the lid back on the pot. Let it all cook together for another 10 minutes. This step allows the chicken to soak up all those aromatic flavors.
Step 3: Bring It All Together
Your kitchen should be smelling amazing right about now. Pour in the chicken stock, the can of diced tomatoes, all those lovely white beans, and the diced green chiles. This is where the chili really starts to take shape.
Add a good pinch of salt and pepper to taste. Remember, you can always add more later, so do not go overboard just yet. Stir everything to combine all the ingredients well.
Step 4: Simmer To Perfection
Bring the chili to a slow boil. Once it is gently bubbling, reduce the heat so it maintains a nice, slow simmer. Leave the pot uncovered for this part. The goal is to let the liquid reduce and the chili to thicken up.
Let it simmer, stirring every now and then, until it reaches the consistency you like. Some people prefer a soupier chili, while others like it thick and hearty. You are the chef here, so you decide when it is ready!
Step 5: Serve And Garnish
Once your White Chicken Chili is perfectly thickened, it is time to serve. Ladle it into warm bowls. Set out the grated cotija cheese and chopped fresh cilantro so everyone can add their own toppings.
This dish is fantastic with a side of warm cornbread for dipping. A piece of crusty bread or a simple green salad also works wonderfully. Enjoy every single spoonful of your homemade meal.
How To Store Leftovers
Got leftovers? That is great news. This White Chicken Chilli is one of those dishes that tastes even better the next day. The flavors have more time to hang out and get to know each other.
Simply let the chili cool down to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. It will keep well for up to four days. Reheat it gently on the stove or in the microwave.
You can also freeze it for later. Pour the cooled chili into a freezer safe container or bag. It will last for up to three months in the freezer. Just thaw it in the fridge overnight before reheating. It is a great meal to have on hand.
Tips
Want to make your chili extra creamy? Here is a little trick. Take one can of the white beans and set it aside. Before adding the beans to the pot, puree or mash that reserved can of beans really well.
Stir the bean puree into the chili at the same time you add the other whole beans. This is a natural way to thicken the chili and give it a wonderfully rich and creamy texture without adding any dairy. It is a simple step that makes a big difference.
Feel free to get creative with your toppings. Besides cheese and cilantro, you could add a dollop of sour cream, some sliced avocado, or even a few crushed tortilla chips for a nice crunch. Have fun with it!
Conclusion
And there you have it. A simple, flavorful, and incredibly satisfying White Chicken Chili that is sure to become a new favorite. It is the kind of meal that brings everyone to the table and leaves them feeling happy and full.
Whether you are making it for a family dinner or a cozy night in, this recipe delivers on all fronts. I hope you love making and eating this delicious chili as much as I do. Happy cooking, everyone!
FAQ
Can I Use Raw Chicken Instead Of Rotisserie Chicken?
Absolutely. If you want to use raw chicken, I suggest using about one and a half pounds of boneless, skinless chicken breasts or thighs. You can dice them and cook them in the pot after the onions, before adding the spices.
Is This White Chicken Chili Very Spicy?
The spice level is easy to control. The recipe calls for chipotle chile powder, which adds a smoky heat. You can start with a smaller amount, taste, and add more if you like it spicier. The diced green chiles are usually mild.
What Can I Serve With This Chili?
This is a great question. As mentioned, this White Chicken Chili is amazing with warm cornbread or a nice crusty bread for dipping. A simple green salad with a light vinaigrette also makes for a fresh and balanced side dish.
Creamy White Chicken Chili
A comforting and savory White Chicken Chili recipe that’s creamy, full of tender shredded chicken, and perfectly spiced for a cozy meal.
Requirements
Ingredients
Instructions
- First things first, grab a Dutch oven or another large, heavy bottomed pot. Get it nice and hot over medium high heat. Add your chopped beef bacon and let it cook for about three minutes, rendering some of its delicious fat.
- Next, add the diced onion and chopped garlic right into the pot with the bacon. Turn the heat down to medium low and put the lid on. This is where patience comes in. Let them cook for about 30 minutes, stirring occasionally. You want the onions to become soft, translucent, and just starting to get a little sweet and golden. This slow cook process builds a deep, savory foundation for the entire chili. Do not rush this part. It is worth the wait.
- Now it is time for the star of our Chili Chicken Recipe. Add the shredded or diced rotisserie chicken to the pot. Sprinkle in the smoky paprika, ground cumin, onion powder, garlic powder, and the chipotle chile powder. Give everything a good stir to coat the chicken in those wonderful spices. Put the lid back on the pot. Let it all cook together for another 10 minutes. This step allows the chicken to soak up all those aromatic flavors.
- Your kitchen should be smelling amazing right about now. Pour in the chicken stock, the can of diced tomatoes, all those lovely white beans, and the diced green chiles. This is where the chili really starts to take shape. Add a good pinch of salt and pepper to taste. Remember, you can always add more later, so do not go overboard just yet. Stir everything to combine all the ingredients well.
- Bring the chili to a slow boil. Once it is gently bubbling, reduce the heat so it maintains a nice, slow simmer. Leave the pot uncovered for this part. The goal is to let the liquid reduce and the chili to thicken up. Let it simmer, stirring every now and then, until it reaches the consistency you like. Some people prefer a soupier chili, while others like it thick and hearty. You are the chef here, so you decide when it is ready!
- Once your Creamy White Chicken Chili is perfectly thickened, it is time to serve. Ladle it into warm bowls. Set out the grated cotija cheese and chopped fresh cilantro so everyone can add their own toppings. This dish is fantastic with a side of warm cornbread for dipping. A piece of crusty bread or a simple green salad also works wonderfully. Enjoy every single spoonful of your homemade meal.
Notes
Want to make your chili extra creamy? Here is a little trick. Take one can of the white beans and set it aside. Before adding the beans to the pot, puree or mash that reserved can of beans really well. Stir the bean puree into the chili at the same time you add the other whole beans. This is a natural way to thicken the chili and give it a wonderfully rich and creamy texture without adding any dairy. It is a simple step that makes a big difference.
Feel free to get creative with your toppings. Besides cheese and cilantro, you could add a dollop of sour cream, some sliced avocado, or even a few crushed tortilla chips for a nice crunch. Have fun with it!
Nutrition
Calories
Sugar
Fat
Carbs
