The Ultimate Spicy White Chicken Chili Recipe: A Comforting Bowl for Any Day
Warm up with our ultimate White Chicken Chili, a hearty and flavorful dish packed with tender chicken, creamy white beans, and a spicy kick from green chiles and jalapeño. Perfect for chilly evenings, this chili is guaranteed to become a family favorite!
Few things are as satisfying as a warm bowl of chili, especially when the weather turns cold. While a classic Crock Pot Chili always hits the spot, this White Chicken Chili offers a delightful twist with its vibrant flavors and creamy texture. Serve it alongside a generous slice of homemade cornbread and a selection of your favorite toppings for a complete and utterly comforting meal on any cold night!
The Best White Chicken Chili Recipe You’ll Ever Make
As someone who isn’t particularly fond of cold weather, I find myself constantly searching for dishes that can bring warmth and comfort during the colder months. While I can tolerate snow around the holidays, once January arrives, I’m ready for endless sunshine and flip-flops. However, there’s one silver lining to the dropping temperatures: the excuse to indulge in hearty, soul-warming comfort food.
This White Chicken Chili stands proudly at the very top of my comfort food list. It’s not just another chili; it’s a culinary experience brimming with layers of flavor and just the right amount of heat. Forget bland, uninspired meals – this chili is anything but boring. Each spoonful offers a harmonious blend of tender chicken, creamy white beans, and aromatic spices, all brought together with a tantalizing kick from green chiles and jalapeño. It’s the kind of dish that makes you forget the chill outside, replacing it with a comforting warmth from within. Whether you’re hosting a casual gathering or simply seeking a cozy meal for yourself, this white chicken chili is a guaranteed crowd-pleaser that will leave everyone feeling satisfied and delighted.
Choosing the Perfect Beans for Your White Chicken Chili
One of the many appealing aspects of this white chicken chili recipe is its flexibility, especially when it comes to selecting your beans. You can easily adapt it based on what you have in your pantry, making it a convenient and versatile meal. While I personally favor cannellini beans for their tender texture and mild flavor, several other white bean varieties work beautifully in this chili.
Great Northern Beans are an excellent alternative, offering a similar mild taste and soft consistency that blends seamlessly into the chili. Navy Beans are another fantastic choice; they are slightly smaller but equally creamy and absorbent, soaking up all the delicious flavors of the broth and spices. For those who enjoy a bit more earthiness or a different visual appeal, you could even experiment with non-white beans like Pinto beans. Their slightly firmer texture and distinct flavor would add another dimension to the dish. The key is to use beans that hold their shape well during simmering while still contributing to the chili’s overall hearty and comforting profile. No matter which bean you choose, ensure they are thoroughly rinsed and drained (unless the recipe specifies otherwise) before adding them to your pot for the best results.
Essential Ingredients for a Flavorful White Chicken Chili
Crafting the perfect White Chicken Chili starts with a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the rich, nuanced flavor profile that makes this dish so irresistible. Here’s a closer look at what you’ll need and some tips for each:
- Olive Oil: The foundation for sautéing. Extra virgin olive oil adds a lovely depth of flavor, but any neutral cooking oil like canola or vegetable oil will work just as well for softening your aromatics.
- Onions, Garlic, and Jalapeño: These form the aromatic backbone of the chili. Finely chopped onions create a sweet base when cooked down, while minced garlic adds its characteristic pungent and savory notes. For the jalapeño, I recommend removing the seeds and ribs for a milder heat, allowing the chili’s other flavors to shine. If you crave more intensity, feel free to leave some (or all!) of them in. This trio provides a fantastic flavor foundation that truly elevates the chili.
- Green Chiles: Often found canned, these mild to medium-heat peppers add a distinctive Southwestern flavor without overwhelming the palate. They bring a subtle tang and earthiness that is essential to white chicken chili.
- Cumin, Oregano, and Cayenne Pepper: The spice blend is where the magic happens. Ground cumin imparts a warm, earthy, and slightly nutty flavor. Dried oregano offers a robust, aromatic, and somewhat minty essence. Cayenne pepper is responsible for the chili’s pleasant kick; adjust the amount to suit your spice preference. Always ensure your spices are fresh, as older spices lose their potency and vibrancy, significantly impacting the final taste of your chili.
- Chicken Broth: The liquid base for your chili, chicken broth (or chicken stock) provides a savory depth. Choose a good quality broth for the best flavor. Low-sodium options are great if you want to control the salt content.
- White Beans: As discussed, cannellini, Great Northern, or Navy beans are ideal. The recipe calls for them to be undrained, with one can blended to create a creamy texture and the others left whole for heartiness. This combination ensures both richness and satisfying chunks.
- Salsa Verde: This vibrant green salsa adds a tangy, slightly spicy, and fresh element. You can opt for a high-quality jarred version for convenience or make your own homemade salsa verde for an even fresher flavor. It’s a key ingredient that provides a unique brightness to the chili.
- Chicken: For ultimate convenience and tenderness, I prefer using cooked, shredded, or cubed chicken. A store-bought rotisserie chicken is a fantastic shortcut, or you can cook and shred chicken breasts or thighs ahead of time. This ensures the chicken is tender and ready to absorb all the chili’s delicious flavors.
- Cheese: Colby-Jack cheese is a popular choice for its excellent melting properties and mild, creamy flavor that complements the chili beautifully. However, any good melting cheese, such as Monterey Jack, mild cheddar, or a Mexican blend, would also be delicious.
Simple Steps to Make the Best White Chicken Chili
This White Chicken Chili recipe is not only incredibly flavorful but also surprisingly easy to prepare. Follow these straightforward steps to create a hearty and comforting meal:
- Sauté the Aromatics: Begin by heating the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it begins to soften and become translucent, which typically takes about 5 minutes. Then, stir in the minced garlic and jalapeño (with or without seeds, depending on your spice preference) and continue to cook for another 1 to 2 minutes until fragrant.
- Bloom the Spices: Next, add the canned chopped green chiles, ground cumin, dried oregano, and cayenne pepper to the pot. Stir all these ingredients together thoroughly, allowing the spices to cook for about 1 minute. This crucial step, known as “blooming” the spices, enhances their aromatic qualities and deepens their flavor, making the chili even more robust.
- Create the Creamy Base: Take one can of the white beans and combine it with the chicken broth in a blender or food processor. Blend until the mixture is completely smooth and creamy. This puréed bean and broth mixture will serve as the creamy, thickening base for your chili, adding richness without heavy cream. Pour this smooth mixture into the pot with your sautéed aromatics.
- Combine and Simmer: To the pot, add the remaining two cans of undrained white beans and the salsa verde. Stir in the cooked, shredded chicken. Bring the chili to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. While 30 minutes is sufficient, allowing the chili to simmer longer, ideally for an hour or more, will significantly deepen and meld all the flavors, making it even more delicious. Stir occasionally to prevent sticking.
- Finish with Cheese and Serve: Once the chili has simmered to your desired richness, remove the pot from the heat. Stir in the shredded Colby-Jack cheese until it has completely melted and is incorporated into the chili, adding a wonderful creaminess and savory note. Ladle the hot chili into bowls and serve immediately with your favorite toppings.
Elevate Your Bowl: Irresistible Chili Toppings
One of the best parts about serving chili is the opportunity to customize each bowl with an array of delicious toppings. These additions not only enhance the flavor but also add texture and visual appeal. Don’t be shy – mix and match a few, or go all out with a grand topping bar!
- Shredded Cheese: Extra shredded Colby-Jack, Monterey Jack, or mild cheddar for an added layer of creaminess.
- Sour Cream or Greek Yogurt: A cool, tangy dollop provides a delightful contrast to the chili’s spice.
- Avocado: Diced or sliced avocado adds a rich, buttery texture and a fresh, healthy element.
- Salsa or Pico de Gallo: A spoon of fresh salsa or pico de gallo brings a burst of fresh tomato, onion, and cilantro flavor.
- Tortilla Chips or Strips: For a satisfying crunch and a hint of corn flavor. Crushed chips also add texture.
- Fresh Cilantro: Chopped fresh cilantro brightens the chili with its distinctive herbaceous notes.
- Sliced Jalapeños: Freshly sliced jalapeños (raw or pickled) for an extra kick of heat and a vibrant touch.
- Guacamole: A spoonful of creamy guacamole offers a luxurious and flavorful topping.
- Diced Red Onion: A sprinkle of finely diced red onion adds a sharp, pungent flavor and a crisp texture.
Slow Cooker and Make-Ahead Tips for White Chicken Chili
This White Chicken Chili is a fantastic candidate for slow cooking, as its flavors only deepen and meld beautifully over time. In fact, many chili enthusiasts agree that chili tastes even better the day after it’s made!
How to Make it in a Slow Cooker
To convert this recipe for your slow cooker, follow the initial steps of the stovetop recipe up until you are about to add the cooked chicken. Instead of continuing in the soup pot, transfer all the sautéed ingredients, the puréed bean mixture, the remaining whole beans, and the salsa verde to your slow cooker. Cover and cook on low for 4 to 8 hours. Add the cooked, shredded chicken during the last hour of the cooking time to ensure it remains tender and doesn’t dry out. Just before serving, stir in the shredded cheese until it’s fully melted and creamy. The low and slow cooking process allows the flavors to truly develop, resulting in an incredibly rich and satisfying chili.
Make-Ahead and Storage Suggestions
One of the best things about this White Chicken Chili is that it’s ideal for making ahead. The flavors intensify as it sits, making it a perfect meal to prepare a day in advance for even better taste. Once cooled, store leftover chili in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, simply reheat gently on the stovetop or in the microwave. This chili also freezes exceptionally well. Portion cooled chili into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. It’s a wonderful option for meal prepping or having a quick, comforting meal ready whenever you need it.
Frequently Asked Questions About White Chicken Chili
Can I make this chili vegetarian?
Absolutely! To make a delicious vegetarian white bean chili, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add extra white beans or introduce other vegetables like corn, diced bell peppers, or zucchini for added substance and flavor. A plant-based protein alternative like crumbled plant-based chicken or firm tofu could also be incorporated.
How can I make the chili milder or spicier?
To make the chili milder, ensure you remove all seeds and ribs from the jalapeño, and consider reducing the amount of cayenne pepper or omitting it entirely. For a spicier kick, leave some of the jalapeño seeds and ribs in, increase the amount of cayenne pepper, or add a pinch of red pepper flakes. Serving with extra fresh or pickled jalapeños as a topping also allows individuals to adjust their heat level.
What can I serve with White Chicken Chili?
White Chicken Chili pairs wonderfully with a variety of sides. Classic choices include warm cornbread, crusty bread for dipping, or a simple green salad to balance the richness. For a more hearty meal, you can serve it with a side of rice or quinoa. Don’t forget a topping bar with cheese, sour cream, avocado, and cilantro!
How long does White Chicken Chili last in the refrigerator?
When stored in an airtight container, White Chicken Chili can be kept in the refrigerator for 3 to 4 days. It often tastes even better the next day as the flavors have more time to meld and deepen.
Can I freeze White Chicken Chili?
Yes, White Chicken Chili freezes beautifully! Allow the chili to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed to reach your desired consistency.
More Hearty Chili Recipes to Warm You Up
If you’re a fan of comforting chili, be sure to explore these other delicious recipes:
- Cincinnati Chili Recipe
- Butternut Squash Chili with Beef
- Flatlander Chili
- White Turkey Chili
- Pumpkin Chili – Slow Cooker
- Ground Turkey Chili
Recommended Kitchen Tools for Making this Chili
- I love to use my Dutch Oven for soups, stews, and chilis – its even heat distribution is perfect for simmering.
- This is the blender I have used for years; it’s ideal for puréeing the beans to create that creamy base.
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White Chicken Chili
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, ribs and seeds removed, minced (for less heat)
- 2 4 oz each can chopped green chiles
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 14.5 oz can chicken broth
- 3 cans (15.5 oz each) white beans, undrained (cannellini, Great Northern, or Navy beans recommended)
- 6 oz salsa verde
- 3 cups chopped cooked chicken
- 1 cup shredded Colby-Jack cheese
- desired toppings such as sour cream, jalapeños, fresh pico de gallo, cilantro, avocado
Instructions
- Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook until it begins to soften, about 5 minutes. Stir in the minced garlic and jalapeño and cook for an additional 1 to 2 minutes until fragrant. Then, stir in the green chiles, ground cumin, dried oregano, and cayenne pepper. Stir to combine and let cook for about 1 minute, allowing the spices to bloom.
- In a blender or food processor, combine the chicken broth and one can of the white beans (undrained). Blend until completely smooth. Add this puréed mixture to the pot, along with the remaining 2 cans of undrained white beans and the salsa verde. Stir in the chopped cooked chicken. Bring the chili to a gentle simmer, then reduce heat to low and let it simmer for at least 30 minutes, stirring occasionally, to allow flavors to meld. For best results, simmer for an hour or longer.
- Remove the chili from the heat and stir in the shredded Colby-Jack cheese until it is fully melted and creamy. Ladle into bowls and serve immediately, topped with your desired garnishes such as sour cream, fresh jalapeños, pico de gallo, cilantro, or avocado.
Recipe Notes:
Adapted from allrecipes.com
Nutrition information is provided as an estimate only. Various brands and products can change the counts.
Nutritional information does not include additional toppings.