When the weather turns chilly, there’s nothing more comforting than a warm bowl of hearty soup. White Chicken Chili is the perfect dish to satisfy your cravings for something flavorful, filling, and easy to make. With tender chicken, creamy beans, and a blend of spices, this chili is a twist on the classic, offering a lighter, yet equally satisfying, option. Whether you’re feeding a crowd or enjoying a cozy meal at home, this recipe is sure to become a favorite.
Ingredients
To make this delicious White Chicken Chili, you’ll need:
- 1 lb boneless, skinless chicken breasts (or thighs for extra flavor)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground oregano
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
- 1 cup frozen corn kernels
- 1 cup heavy cream (or half-and-half for a lighter option)
- Salt and pepper, to taste
- Fresh cilantro or green onions, chopped (for garnish)
- Optional toppings: shredded cheese, sour cream, lime wedges, avocado slices
Instructions for White Chicken Chili
- Cook the Chicken:
In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cook for about 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the pot and set aside to rest. - Sauté the Vegetables:
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and chopped jalapeño (if using), and cook for another minute until fragrant. - Add the Spices:
Stir in the ground cumin, chili powder, oregano, and smoked paprika. Cook for 1-2 minutes, allowing the spices to toast and become aromatic. - Simmer the Chili:
Add the chicken broth, white beans, and corn to the pot. Stir to combine, then bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld. - Shred the Chicken:
While the chili simmers, shred the cooked chicken using two forks. Add the shredded chicken back into the pot and stir to incorporate. - Add the Cream:
Pour in the heavy cream (or half-and-half) and stir until the chili becomes creamy. Taste and adjust the seasoning with salt and pepper as needed. Let the chili simmer for an additional 5-10 minutes, ensuring it’s heated through. - Serve and Garnish:
Ladle the chili into bowls and garnish with fresh cilantro or green onions. For an extra touch, top with shredded cheese, a dollop of sour cream, lime wedges, or avocado slices.
Tips for Success
- Make it Spicy: If you like more heat, keep some of the seeds from the jalapeño, or add a pinch of cayenne pepper.
- Use Rotisserie Chicken: For a shortcut, swap the raw chicken for shredded rotisserie chicken to save time.
- Make it Ahead: This chili actually tastes better the next day, so feel free to make it in advance and store it in the fridge for up to 3 days. It also freezes well for up to 3 months.
- Vegetarian Option: To make this chili vegetarian, simply swap the chicken for extra beans or a plant-based protein like tofu or tempeh.
White Chicken Chili is the ultimate comfort food: rich, creamy, and packed with bold flavors. Whether you’re making it for a weeknight dinner or a special occasion, this dish is sure to please everyone at the table. With minimal prep and big flavor, it’s a must-try recipe that will quickly become a staple in your cooking rotation. Enjoy!
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