This recipe for WHITE CHICKEN CHILI is sure to be a crowd-pleaser. Whether you’re looking for a new dinner idea or a meal to serve for a large gathering, it’s definitely a go to favorite. It’s not your traditional Chili but is great for a change. It is similar to traditional Chili but is creamier and adds extra flavor!
The best part is that it’s easy to make, you will only need one pot.
White Chicken Chili
Ingredients
- 1 large chicken breast cooked and diced or shredded
- 1 onion diced
- 4 garlic cloves minced
- 6 cups chicken broth
- 1 cup heavy whipping cream
- 4 oz can of green chiles
- 2 tablespoons olive oil
- 3 tablespoons flour
- 16 oz Monterey Jack cheese shredded
- 1 1/2 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 tablespoon butter
- 2 14.5 oz cans Cannellini or Great Northern White beans drained
Instructions
- Saute diced onions in olive oil for about 5 minutes, or until translucent in color. Add minced garlic, be careful not to burn, you may need to remove from heat to avoid burning the garlic.
- Add butter and flour, whisk together to make a roux and then add chicken broth, stirring constantly. Bring temperature to a boil.
- Add chicken, beans, green chiles and seasonings to mixture. Lower heat to a simmer for 15-20 minutes, stirring occasionally to prevent chili from sticking to bottom of pot.
- Stir in about 6oz of the cheese (the rest of the cheese can be used for topping individual bowls) and the heavy whipping cream, stir until incorporated.
- Serve chili warm in individual bowls, add extra shredded cheese as desired. Serve with tortilla chips or cornbread.
NOTES
I prefer boiling my chicken breast or using a jar of my homemade canned chicken from the pantry. A Rotisserie chicken from the store will work just fine in this recipe.
I recommend tasting your chili during the cooking process to adjust the amounts of spices to your preference, some spices can vary in strength.
If you don’t have canned beans on hand, then try cooking dry beans in an instant pot. I have done that with Great Northern White Beans and the chili turned out great!
KEY INGREDIENTS AND TOOLS
Each ingredient plays a role in achieving the desired outcome of this White Chicken Chili. These ingredients are easy to find and should be able available at most grocery stores or from your pantry and freezer storage. Add in any extras that your family might enjoy, such as a can of corn or additional toppings.
- Large Pot or Dutch Oven. This is very important for making the chili, give enough space to cook evenly together.
- Cutting Board. This help to make chopping vegetable easier and protects your countertop .
- Sharp Knife to chop and dice ingredients.
- Whisk. The whisk is important when adding in flour to make the roux.
INSTRUCTIONS
STEP 1. Sauté onions in olive oil for about 5 minutes or until translucent in color. Add minced garlic and butter, being careful not to burn it.
STEP 2. Add flour and whisk together to make a roux. Then pour in chicken broth and stir until thoroughly combined, bring to a boil.
STEP 3. Add beans, chicken, chiles and seasonings. Stir and simmer on low for 15-20 minutes.
STEP 4. Add in heavy whipping cream and 6oz of shredded cheese.
STEP 5. Serve warm in individual bowls. Top with leftover shredded cheese. Add any other toppings you would like.
SERVING SUGGESTIONS
Serve with chips and salsa, cornbread and fresh cilantro with lime. Also adding additional cheese toppings would be great!
Storing Leftovers
Once chili has cooled to room temperature place in an airtight container and store in the refrigerator, chili will keep for up to 3 days. If chili thickens too much after reheating just add a little more cream or chicken broth to desired consistency.
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