Have you ever craved a warm, comforting bowl of chili but wanted something a little different? Something creamy and savory, without the heavy tomato base? If so, you have come to the right place. This White Chicken Chili is about to become a new favorite in your home.
It is one of those fantastic chicken dinner recipes that feels special but is actually so easy to make. We are talking about a true set it and forget it meal, especially if you use a slow cooker. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, what is not to love about a meal that is both delicious and incredibly simple? This White Chicken Chili checks all the boxes for a great weeknight meal. It is a wonderfully cozy dish.
The texture is amazing. It is creamy and rich, but here is the fun part. There is no heavy cream involved. We get that wonderful consistency by pureeing some of the beans, a clever trick that works beautifully.
It is also a fantastic unique chili recipe. While a classic red chili is always good, this White Chicken Chilli offers a fresh taste. The mild green chiles give it a gentle warmth that is so satisfying.
Plus, this recipe is all about convenience. You can let it simmer away in the slow cooker all day. Your house will smell incredible. Or, if you are short on time, a stovetop version is just as simple.
The best part might be the toppings. Just look at that beautiful bowl. A little avocado, a squeeze of lime, some fresh cilantro. It is a meal you can truly make your own, and it looks as good as it tastes.
Ingredients
The ingredients for this White Chicken Chili are simple and easy to find. Here is what you will need to gather for one of the best chicken dinner recipes around.
- 1 ¼ pounds boneless, skinless chicken breasts
- 4 cups chicken stock low in sodium
- 2 (15 ounce) cans white beans, rinsed and drained
- 2 (4.5 ounce) cans diced green chiles
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ cup chopped fresh cilantro
- Fresh lime wedges
For serving, consider diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, or crushed tortilla chips. These extras add so much texture and flavor!
Step By Step Instructions
Making this White Chicken Chili is very straightforward. Just follow these simple steps for a perfect result every time. It is a truly great unique chili recipe for cooks of any skill level.
Step 1: Combine Ingredients
First, place your chicken breasts in the bottom of a large slow cooker. A six quart size or larger works well. Then, add almost everything else right on top.
Pour in the chicken broth. Add the rinsed white beans, the diced green chiles, minced garlic, and diced onion. Sprinkle in the cumin, oregano, salt, and cayenne pepper. Give it all a good stir to combine.
Step 2: Cook The Chili
Cover your slow cooker and let it work its magic. You can cook it on the low setting for four to six hours. If you are in more of a hurry, the high setting for two to four hours works too.
You will know it is ready when the chicken is fully cooked through and tender. The aroma filling your kitchen will be your first clue that something amazing is happening.
Step 3: Shred The Chicken
Once the cooking time is up, carefully remove the chicken breasts from the slow cooker. Place them on a plate or a cutting board. Let them cool down just enough so you can handle them.
Using two forks, shred the chicken into bite sized pieces. It should be very tender and pull apart easily. Once shredded, set the chicken aside for a moment.
Step 4: Thicken The Chili
Now for the trick to a creamy White Chicken Chili. Use an immersion blender to puree a portion of the chili directly in the slow cooker. Leave some of the beans whole for texture.
If you do not have an immersion blender, no problem. Just ladle a few scoops of the chili into a regular blender or food processor. Pulse it a few times and then pour it back into the pot.
Step 5: Finish And Serve
Finally, stir the shredded chicken back into the thickened chili. Add the chopped fresh cilantro and give it one last stir. Your delicious White Chicken Chilli is ready!
Portion the chili into bowls. Squeeze a fresh lime wedge over each serving. This little touch of citrus brightens up all the flavors. Add your favorite toppings and enjoy your meal.
How To Store Leftovers
One of the great things about this White Chicken Chili is that the leftovers are just as tasty. Storing it properly is simple and ensures you can enjoy it again later.
To store, let the chili cool down completely. Then, transfer it to an airtight container. It will keep well in the refrigerator for up to five days, making it great for lunches.
When you are ready to reheat it, you have a couple of options. You can warm it up in the microwave for a quick meal. Or, you can gently reheat it in a pot on the stovetop until it is steaming.
This chili also freezes beautifully. Place it in a freezer safe container or bag. It can be kept frozen for up to two months. Just let it thaw in the refrigerator overnight before you reheat it.
Tips
Want to make your White Chicken Chili even better? Here are a few simple tips to help you get the most out of this wonderful recipe. They are easy ways to customize the dish to your liking.
If you prefer a thicker chili from the start, simply use less broth. Begin with only two cups of chicken broth. You can always stir in more at the end to reach the consistency you like.
Every slow cooker is a little different. Some cook much faster than others. Keep an eye on your chicken breasts, especially when cooking on high, to make sure they do not dry out.
Feel free to experiment with the beans. Cannellini beans, Great Northern beans, or white kidney beans all work very well in this unique chili recipe. Use what you have on hand.
Do not be shy with the toppings. They add so much flavor and texture. Avocado, shredded Monterey Jack cheese, a dollop of Greek yogurt, and crunchy tortilla strips are all fantastic additions.
Conclusion
There you have it. A simple, flavorful, and incredibly satisfying White Chicken Chili. It is a fantastic option when you want a hearty meal without a lot of fuss. It is a recipe you will come back to again and again.
This dish proves that amazing chicken dinner recipes do not need to be complicated. With just a few simple ingredients and a little time, you can create a meal the whole family will love. Enjoy!
FAQ
Can I Use Chicken Thighs Instead Of Breasts?
Yes, absolutely. Boneless, skinless chicken thighs would be delicious in this White Chicken Chili. They have a bit more flavor and are less likely to dry out during the long cooking time.
Is This Recipe Spicy?
This chili has a mild warmth from the green chiles and the small amount of cayenne. If you prefer more heat, you can add a diced jalapeno along with the onion or increase the cayenne pepper.
How Can I Make This Chili Even Creamier?
For an extra creamy texture, you can stir in four ounces of softened cream cheese or a half cup of plain Greek yogurt at the very end. Just stir until it is melted and fully combined.
What Is The Best Way To Shred Chicken?
The classic method of using two forks to pull the meat apart works great. For a super fast trick, you can place the cooked chicken breasts in a bowl and use a hand mixer on low speed to shred them in seconds.
White Chicken Chili
This creamy and savory White Chicken Chili is a comforting, easy-to-make dinner without the heavy tomato base. Perfect for a weeknight, it uses simple ingredients and gets its rich texture from pureed beans, not cream. Adaptable with your favorite toppings, it’s a fresh take on a classic chili.
Requirements
Ingredients
Instructions
- Place chicken breasts in the bottom of a large slow cooker. Pour in the chicken broth. Add the rinsed white beans, diced green chiles, minced garlic, diced onion. Sprinkle in the cumin, oregano, salt, and cayenne pepper. Stir to combine.
- Cover and cook on the low setting for four to six hours, or on high for two to four hours, until the chicken is fully cooked and tender.
- Carefully remove the cooked chicken breasts. Let cool slightly, then use two forks to shred the chicken into bite-sized pieces. Set aside.
- Use an immersion blender to puree a portion of the chili directly in the slow cooker, leaving some beans whole for texture. If you don’t have an immersion blender, ladle a few scoops into a regular blender or food processor, pulse, and then return it to the pot.
- Stir the shredded chicken back into the thickened chili. Add the chopped fresh cilantro and give it one last stir. Serve immediately with fresh lime wedges and your favorite toppings.
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
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