why make this recipe
White Chicken Chili is a delicious and comforting dish that warms you from the inside out. It’s not only tasty but also easy to make, making it perfect for busy weeknight dinners or cozy weekends. This chili is packed with tender chicken, creamy beans, and a hint of spice, making it a family favorite. The best part is that it’s a healthier alternative to traditional chili, with plenty of protein and fiber to keep you satisfied.
how to make White Chicken Chili
Ingredients :
- 2 cups cooked chicken, shredded
- 1 can white beans, rinsed and drained
- 1 can corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 cup heavy cream or sour cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions :
- Sauté the onion and garlic. Start by heating a large pot over medium heat. Add some oil and let it warm up. Once hot, add the diced onion and minced garlic. Stir them occasionally until the onion becomes translucent, about 3-5 minutes.
- Add other ingredients. Add the shredded chicken, rinsed white beans, drained corn, ground cumin, chili powder, and chicken broth to the pot. Stir to combine.
- Bring it to a boil. Turn up the heat and wait until the mixture reaches a boil. When boiling, reduce heat and let it simmer for about 15 minutes.
- Add cream or sour cream. Stir in the heavy cream or sour cream.
- Season to taste. Add salt and pepper to enhance the flavors.
- Serve hot. Ladle into bowls and garnish with fresh cilantro.
how to serve White Chicken Chili
White Chicken Chili is best served hot. You can ladle it into bowls and top each serving with fresh cilantro for a burst of flavor. It pairs well with warm bread or tortilla chips, which you can use to scoop up the chili. Some people also enjoy adding shredded cheese, avocado slices, or a dollop of sour cream for extra richness.
how to store White Chicken Chili
If you have leftovers, you can store White Chicken Chili in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up on the stove over medium heat or in the microwave until hot. If you want to store it for a longer time, you can freeze it. Just make sure to leave some space in the container as it can expand when frozen. It will last in the freezer for up to 3 months.
tips to make White Chicken Chili
- Use rotisserie chicken for a quicker preparation. This saves time and adds great flavor.
- Adjust the spices according to your taste. If you like it spicier, consider adding jalapeños or cayenne pepper.
- For a thicker chili, you can mash some of the white beans before adding them to the pot.
variation
You can easily customize White Chicken Chili. For a healthier version, try using low-fat cream or Greek yogurt instead of heavy cream. You can also switch up the beans and use black beans or kidney beans for a different taste. Adding different herbs like oregano or thyme can also change the flavor profile.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken. Just ensure it’s cooked through before shredding and adding it to the chili.
Can I make this chili in a slow cooker?
Absolutely! You can sauté the onion and garlic first, then add everything into a slow cooker and cook on low for 6-8 hours.
Is this chili gluten-free?
Yes, all the ingredients listed for this White Chicken Chili are gluten-free. Always check labels to ensure there is no gluten in the chicken broth or canned products.
White Chicken Chili
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and comforting White Chicken Chili, packed with tender chicken, creamy beans, and a hint of spice, perfect for busy weeknight dinners or cozy weekends.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can white beans, rinsed and drained
- 1 can corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 cup heavy cream or sour cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a large pot over medium heat and add some oil. Sauté the diced onion and minced garlic until the onion is translucent, about 3-5 minutes.
- Add shredded chicken, rinsed white beans, drained corn, ground cumin, chili powder, and chicken broth to the pot, and stir to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes.
- Stir in the heavy cream or sour cream.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish each serving with fresh cilantro.
Notes
For quicker preparation, use rotisserie chicken. Adjust spices to your taste, and you can mash some white beans for a thicker consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg
Keywords: chili, white chicken chili, soup, gluten-free, weeknight dinner, comforting dish
