why make this recipe
White Chicken Chili is a delightful and comforting dish that combines the flavors of tender chicken, creamy white beans, and zesty spices. It’s an excellent choice for busy weeknights or chilly days when you crave something warm and filling. This recipe is easy to make, packed with protein, and can be customized to suit your taste.
how to make White Chicken Chili
Ingredients:
- 2 cups cooked, shredded chicken
- 1 can white beans (such as cannellini or great northern), drained and rinsed
- 1 cup chicken broth
- 1 can diced green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 cup corn (optional)
- Fresh cilantro, for garnish
- Sour cream, for serving (optional)
- Shredded cheese, for serving (optional)
Directions:
- In a large pot over medium heat, sauté the onion and garlic until soft.
- Add the cooked chicken, white beans, chicken broth, green chilies, corn (if using), and the spices.
- Bring to a simmer and cook for 20-30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot in bowls, garnished with cilantro, and top with sour cream and shredded cheese if desired.
how to serve White Chicken Chili
White Chicken Chili is best served hot. Serve it in a bowl and garnish with fresh cilantro for added flavor. You can also add a dollop of sour cream and sprinkle some shredded cheese on top to make it even creamier and more delicious. Enjoy it with tortilla chips or cornbread on the side for a complete meal.
how to store White Chicken Chili
If you have leftovers, let the chili cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; just make sure to use a freezer-safe container. It will stay good in the freezer for about 2-3 months. To reheat, warm it on the stove or in the microwave until heated through.
tips to make White Chicken Chili
- For extra depth of flavor, consider adding a squeeze of lime juice just before serving.
- You can adjust the thickness of the chili by adding more or less chicken broth as needed.
- If you prefer a spicier version, include some jalapeños or hot sauce to the mix.
variation
You can easily make this chili vegetarian by omitting the chicken and adding more beans or some veggies like bell peppers or zucchini for added texture.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Yes, leftover rotisserie chicken is perfect for this recipe. It saves time and adds great flavor.
Can I make this chili in a slow cooker?
Absolutely! You can add all the ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is this chili gluten-free?
Yes, all the ingredients are gluten-free, so you can enjoy this dish regardless of gluten dietary restrictions.
White Chicken Chili
Ingredients
Main ingredients
- 2 cups cooked, shredded chicken You can use leftover rotisserie chicken.
- 1 can white beans (cannellini or great northern), drained and rinsed
- 1 cup chicken broth Adjust to thicken or thin the chili.
- 1 can diced green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 cup corn (optional) Add for sweetness and texture.
For garnish and serving
- Fresh cilantro For garnish.
- Sour cream For serving (optional).
- Shredded cheese For serving (optional).
Instructions
Preparation
- In a large pot over medium heat, sauté the onion and garlic until soft.
Cooking
- Add the cooked chicken, white beans, chicken broth, green chilies, corn (if using), and the spices.
- Bring to a simmer and cook for 20-30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
Serving
- Serve hot in bowls, garnished with cilantro, and top with sour cream and shredded cheese if desired.