White chicken chili is a comforting and flavorful dish that combines tender chicken, creamy white beans, and a rich blend of spices. This recipe has gained popularity due to its hearty texture, balanced flavors, and versatility in accommodating various dietary preferences. The dish stands out from traditional chili by using chicken instead of beef and white beans instead of kidney or black beans, creating a lighter yet satisfying meal.

Ingredients and Their Roles

Detailed List of Ingredients

Chicken breasts – Provides a lean, protein-rich base for the chili.
White beans (Great Northern or Cannellini) – Adds creaminess and fiber to the dish.
Chicken broth – Enhances the flavor and adds necessary liquid for cooking.
Onion – Adds a foundational aromatic flavor.
Garlic – Infuses the chili with a robust, savory taste.
Green chiles – Contributes a mild heat and distinctive chili flavor.
Cumin – Imparts a warm, earthy spice that’s essential to chili.
Oregano – Adds a herby, slightly bitter flavor that complements the other spices.
Chili powder – Provides heat and depth to the chili’s flavor profile.
Cayenne pepper – Adds extra heat, adjustable to taste.
Corn – Adds sweetness and texture.
Sour cream – Creates a creamy texture and balances the spices with a tangy flavor.
Cilantro – Offers a fresh, citrusy finish to the chili.
Salt and pepper – Enhances and balances the flavors of all ingredients.

Explanation of Each Ingredient’s Role

Chicken breasts are lean and absorb the flavors of the chili well.
White beans contribute to the chili’s creaminess and provide a hearty texture.
Chicken broth is essential for cooking the beans and chicken, and it adds depth to the flavor.
Onion and garlic are classic aromatics that build the base flavor for the chili.
Green chiles introduce a mild spice that’s characteristic of white chicken chili.
Cumin, oregano, chili powder, and cayenne pepper are key spices that provide warmth, depth, and heat to the dish.
Corn adds a contrasting sweetness and pleasant crunch.
Sour cream enriches the texture, making the chili creamy.
Cilantro adds a fresh, bright flavor at the end, balancing the richness of the chili.

Substitutes and Variations

Substitute chicken thighs for a richer flavor.
Use pinto beans or chickpeas as alternatives to white beans.
Replace green chiles with roasted poblano peppers for a smokier taste.
Swap sour cream with Greek yogurt for a healthier option.
For a vegetarian version, omit the chicken and use additional beans or tofu.

Step-by-Step Cooking Process

Preparation of Ingredients

Roasting Peppers: Preheat your oven to 400°F (200°C). Place whole green chiles on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is blistered and blackened. Remove from oven, place in a bowl, and cover with plastic wrap to steam for 10 minutes. Peel off the skins, remove seeds, and chop the peppers.
Shredding Chicken: Cook chicken breasts in a pot of boiling water for about 15-20 minutes until fully cooked. Remove and let cool slightly before shredding with two forks.
Chopping Vegetables: Dice onions and mince garlic cloves. Prepare any additional vegetables as needed.

Cooking Process

Sautéing Onions and Garlic: Heat a large pot over medium heat and add a tablespoon of olive oil. Sauté diced onions for about 5 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
Adding Spices and Simmering: Add roasted green chiles, cumin, oregano, chili powder, and cayenne pepper to the pot. Stir well to combine. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
Pureeing Part of the Chili for Texture: Remove about a cup of the chili and blend it until smooth using an immersion blender or regular blender. Return the pureed mixture to the pot to create a thicker, creamier texture.

Final Touches

Adding Sour Cream and Cilantro: Stir in sour cream to the pot, mixing thoroughly to incorporate it into the chili. Add freshly chopped cilantro and stir well.
Garnishing: Serve the chili hot, garnished with additional cilantro, a dollop of sour cream, shredded cheese, or sliced avocado if desired.

Recipe Tips and Tricks

Using Rotisserie Chicken

Convenience: Pre-cooked rotisserie chicken saves time and adds rich, pre-seasoned flavor to the chili. Simply shred the chicken and add it to the pot during the simmering stage.

Alternatives for White Beans

Variety: If white beans are unavailable or you prefer a different texture, substitute them with pinto beans, chickpeas, or navy beans. Each type of bean offers a unique flavor and consistency.
Canned vs. Dried: Both canned and dried beans work well. If using dried beans, soak them overnight and cook until tender before adding to the chili.

Quick Fixes

Canned Green Chiles: For a time-saving option, use canned green chiles instead of roasting fresh ones. They provide a similar flavor with less effort.
Pre-minced Garlic and Onion: Use pre-minced garlic and pre-chopped onions to reduce preparation time.

Enhancing Flavor with Blackened Corn

Preparation: Blackened corn adds a sweet, smoky flavor. To prepare, heat a skillet over high heat, add corn kernels, and cook until they start to char. Stir occasionally to prevent burning.
Incorporation: Stir the blackened corn into the chili just before serving to maintain its texture and flavor.

Storing and Reheating Instructions

Storing: Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months.
Reheating: Reheat refrigerated chili on the stovetop over medium heat, stirring occasionally, until warmed through. For frozen chili, thaw overnight in the refrigerator before reheating. Alternatively, reheat in the microwave, stirring every minute to ensure even heating.

Nutritional Information

Caloric Content

A typical serving of white chicken chili provides approximately 300-400 calories, depending on the specific ingredients and portion size.

Breakdown of Macronutrients

Protein: Each serving contains around 20-25 grams of protein, primarily from the chicken and beans.
Carbohydrates: Approximately 30-35 grams of carbohydrates per serving, mainly from beans and corn.
Fats: Around 10-15 grams of fat, with sources including sour cream and chicken.

Vitamins and Minerals

White chicken chili is rich in several essential vitamins and minerals:

Vitamins: Notable amounts of vitamins A, C, and B6 from the vegetables and spices.
Minerals: Good sources of calcium, iron, and potassium, thanks to the beans, chicken, and broth.

Variations of White Chicken Chili

Vegetarian and Vegan Options

Vegetarian: Replace chicken with an additional variety of beans (such as black beans or chickpeas) or use tofu for added protein. Substitute chicken broth with vegetable broth.
Vegan: Follow the vegetarian substitutions and use a plant-based yogurt or cashew cream instead of sour cream. Ensure all spices and other ingredients are vegan-friendly.

Spicy Versions

Extra Heat: Increase the amount of cayenne pepper or chili powder. Add diced jalapeños or serrano peppers for additional heat.
Hot Sauce: Incorporate your favorite hot sauce into the chili, adjusting to taste.
Smoked Paprika: Add smoked paprika for a deeper, spicier flavor profile.

Adding Different Types of Beans

Variety: Mix white beans with other types like black beans, kidney beans, or pinto beans. This adds diverse textures and flavors to the chili.
Lentils: Use lentils as an alternative to beans for a different texture and added nutrition.

Incorporating Different Vegetables

Bell Peppers: Add diced bell peppers for a sweet and colorful addition.
Zucchini: Incorporate chopped zucchini for extra nutrition and a mild flavor.
Carrots: Add diced carrots for sweetness and additional nutrients.
Spinach or Kale: Stir in spinach or kale towards the end of cooking for a boost of greens.
Sweet Potatoes: Include diced sweet potatoes for a hearty, sweet component that complements the spices.

Serving Suggestions

Side Dishes that Pair Well

Corn Muffins: These slightly sweet, tender muffins complement the savory and spicy flavors of white chicken chili. They provide a delightful contrast in texture and soak up the chili’s broth nicely.
Cilantro Lime Rice: A zesty side dish that adds a refreshing citrus note, cilantro lime rice balances the richness of the chili. The freshness of the cilantro and the zing from the lime enhance the overall flavor experience.
Mexican Coleslaw: Crisp and tangy, Mexican coleslaw made with cabbage, carrots, and a lime-cilantro dressing provides a crunchy contrast to the creamy chili. It’s a refreshing side that lightens up the meal.

Beverage Pairings

Beer: A cold, light beer such as a lager or pilsner pairs well with white chicken chili, cutting through the richness and complementing the spices. For a craft beer option, try an IPA with citrus notes.
White Wine: A crisp white wine like Sauvignon Blanc or Chardonnay can enhance the chili’s flavors, offering a refreshing contrast to the spice and creaminess.
Iced Tea: Unsweetened iced tea with a splash of lemon is a non-alcoholic option that pairs nicely, providing a cool, refreshing drink that complements the chili’s flavors without overpowering them.

Frequently Asked Questions

Can I use a different type of chicken?

Yes, you can use different types of chicken in this recipe. While chicken breasts are commonly used for their lean protein content, chicken thighs are an excellent alternative. Thighs have a richer flavor and stay moist and tender during cooking. You can also use leftover cooked chicken or a store-bought rotisserie chicken for convenience. Simply shred the cooked chicken and add it to the chili during the simmering stage.

How can I make this chili spicier?

To make your white chicken chili spicier, consider the following options:

Increase the amount of cayenne pepper: Add an extra pinch or more, depending on your heat tolerance.
Add diced jalapeños or serrano peppers: Fresh or pickled, these peppers can add a significant heat boost.
Incorporate hot sauce: Stir in your favorite hot sauce to taste.
Use spicier chili powder: Opt for a chili powder blend with higher heat levels.

What can I use instead of sour cream?

If you’re looking for a sour cream substitute, try the following:

Greek yogurt: It has a similar texture and tangy flavor while being lower in fat and higher in protein.
Crema: A Mexican dairy product that is similar to sour cream but slightly thinner and less tangy.
Coconut cream: For a dairy-free option, coconut cream provides a rich and creamy texture with a slight coconut flavor.
Cashew cream: Blend soaked cashews with water until smooth for a vegan alternative that mimics the creaminess of sour cream.

How do I store and freeze leftovers?

To store leftovers, let the chili cool to room temperature and transfer it to an airtight container. Refrigerate for up to 4 days. For freezing, portion the chili into freezer-safe containers or bags, leaving some space for expansion. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker:

Sauté onions and garlic in a pan, then transfer to the slow cooker.
Add all other ingredients except sour cream and cilantro.
Cook on low for 6-8 hours or on high for 3-4 hours.
Stir in sour cream and cilantro before serving.

Conclusion

White chicken chili is a flavorful, versatile dish that combines tender chicken, creamy beans, and aromatic spices for a hearty meal. Its flexibility allows for various dietary adaptations, making it accessible to all. Whether you use rotisserie chicken for convenience or add extra spices for a kick, this recipe is sure to please. We encourage you to try this easy-to-follow recipe and enjoy its delicious benefits. Share your experience and variations with friends and family, and spread the joy of this comforting dish.

WHITE CHICKEN CHILI

Author: Christine

Print Recipe

Description

White chicken chili is a hearty and comforting dish featuring tender chicken, creamy white beans, and a flavorful blend of spices. Unlike traditional red chili, this version uses chicken and white beans, creating a lighter yet equally satisfying meal. It’s perfect for any occasion, from family dinners to casual gatherings.

Instructions

Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil.
Place the Anaheim or poblano peppers on the baking sheet with space between them. Roast for 8-10 minutes. Using tongs carefully flip them and roast for another 8-10 minutes. Place them on a cutting board and invert a large bowl over the top to steam them. Steam for 30 minutes. Cut the stems off, peel the peppers, and the discard the skins. Dice the peppers and set them aside for a few minutes.
Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and cook until soft. Reduce the heat to low and add the minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Cook for 1 minute stirring constantly.
Add the chicken broth, beans, corn, cooked chicken and diced peppers. Simmer for 10 minutes. Remove 2-3 cups of the chili and using an immersion blender or stand blender puree the chili. Add the pureed chili back to the pot and heat for 2-3 more minutes.
Turn the heat off and stir in the sour cream and chopped cilantro. Reserve some of the cilantro for a garnish for each bowl. Season with kosher salt and fresh ground black pepper to taste. Ladle the chili into bowls and top with shredded Monterey Jack Cheese and chopped cilantro.

Notes

This recipe is highly adaptable. Feel free to adjust the spices to your heat preference, substitute ingredients to fit dietary needs, or even use shortcuts like rotisserie chicken and canned green chiles for a quicker preparation. The chili can be made ahead of time and stored in the refrigerator or freezer for easy reheating.