White chicken chili is a delicious and hearty dish that combines tender chunks of chicken with a blend of spices and ingredients to create a comforting and flavorful meal. Unlike traditional chili which is typically made with beef and tomato-based sauce, white chicken chili is made with a creamy white sauce made from broth, cream, and green chilies.
The dish starts with cooking chicken until tender, and then sautéing onions, garlic, and green chilies until fragrant. The white sauce is made by whisking together chicken broth, heavy cream, and seasonings such as cumin, coriander, and oregano. The sauce is then added to the pot with the chicken and other ingredients, which may include white beans, corn, and spices such as cayenne pepper for a bit of heat. The chili is then simmered until the flavors have melded together and the chicken is fully cooked.
White chicken chili is often served with toppings such as shredded cheese, sour cream, diced avocado, or chopped cilantro. Some people even like to add a squeeze of lime juice for a burst of freshness. It’s a great dish to make in large batches and freeze for later, making it a convenient meal option on busy weeknights.
Overall, white chicken chili is a delicious and filling dish that is perfect for cold winter nights or when you’re craving something warm and comforting. Its blend of flavors and creamy texture make it a crowd-pleaser, and it’s sure to become a staple in your recipe collection.
Here is a recipe for a classic white chicken chili:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 ounces diced green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups white beans, drained and rinsed
- 1 cup corn kernels
- Shredded cheese, sour cream, diced avocado, and chopped cilantro for serving (optional)
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.
Add the onion, garlic, and green chilies to the pot and cook until the onion is translucent, about 5 minutes.
In a medium bowl, whisk together the chicken broth, heavy cream, cumin, oregano, coriander, cayenne pepper, salt, and black pepper.
Add the white beans and corn to the pot with the chicken mixture. Pour the broth mixture over the ingredients in the pot and stir to combine.
Bring the chili to a simmer and cook for 20-30 minutes, until the flavors have melded and the chicken is fully cooked.
Serve the chili hot, topped with shredded cheese, sour cream, diced avocado, and chopped cilantro, if desired.
This recipe is a great starting point, and you can adjust the seasonings to your liking. Feel free to add more cumin or cayenne pepper for a bit of extra heat, or use different beans or vegetables to switch things up.
Here are a few more tips and variations for white chicken chili:
Use rotisserie chicken:
If you’re short on time, you can use a store-bought rotisserie chicken instead of cooking your own chicken. Simply shred the meat and use it in place of the diced chicken breast in the recipe.
Add extra spices:
If you prefer a spicier chili, feel free to add extra cumin, cayenne pepper, or any other spices that you like. You can also use a different type of chili pepper, such as jalapeno or serrano, for a different level of heat.
Make it thicker or thinner:
If you prefer a thicker chili, you can add a cornstarch slurry (a mixture of cornstarch and water) to the pot to thicken the sauce. If you prefer a thinner chili, simply add more chicken broth.
Use different beans:
Instead of white beans, you can use navy beans, cannellini beans, or even black beans if you prefer.
Make it vegetarian:
If you’re looking for a vegetarian option, you can use tofu or mushrooms in place of chicken. You can also use vegetable broth instead of chicken broth.
Serve it with rice:
If you prefer, you can serve the white chicken chili over a bed of rice, which will help to soak up the sauce and make the meal even more filling.
We hope these tips and variations help you make an even better white chicken chili! Enjoy!