This creamy white chicken chili is a cozy, delicious dish filled with tender chicken, creamy beans, and just the right amount of spices. Perfect for warming up on chilly days!
Whenever I make this chili, I can’t resist adding extra toppings like cheese and avocado. It turns into a tasty party in a bowl! Give it a try—you might find a new favorite!
Key Ingredients & Substitutions
Olive oil: This adds a nice base flavor. If you’re out, any neutral oil like canola or avocado oil works just fine. I love using avocado oil for its health benefits and mild flavor.
Onion: A medium onion gives a great foundation for flavor. You could substitute with shallots for a slightly sweeter taste or even leeks for something different.
Jalapeños: Adjust the heat by using one or two peppers depending on your spice preference. For less heat, try bell peppers instead, or use a pinch of red pepper flakes if you want to keep the chili exciting.
White beans: Cannellini or great northern beans are perfect for this recipe. If you prefer, navy beans or even chickpeas can create a similar texture.
Chicken: Rotisserie chicken saves time; just shred it and toss it in. If you’re vegetarian, consider using shredded jackfruit or tofu for a meatless version.
Half and half: This gives a creamy texture. Substitute with coconut milk for a dairy-free option or use whole milk if you want a lighter version.
How Do I Make Sure My Chili is Packed with Flavor?
The key to flavor is in the sautéing stage. Start by heating your olive oil over medium heat and let the onions cook until they’re soft. This builds the base taste. Adding garlic and jalapeños next gives a wonderful aroma as they cook.
- Sauté onions for 3-4 minutes until they’re translucent. Don’t rush this step.
- After adding garlic and jalapeños, keep an eye on them as they can burn quickly.
- Simmering the chili for a good 20 minutes allows all the flavors to blend beautifully.
This patience makes a huge difference, enhancing the overall taste of your chili!
How to Make Creamy White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 to 2 jalapeño peppers, seeded and finely chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 cups cooked chicken breast, shredded or diced
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 1 (4 oz) can diced green chilies
- 1 cup half and half or heavy cream
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded white cheddar or Monterey Jack cheese (for garnish)
- Lime wedges (optional)
- Tortilla chips (for serving)
How Much Time Will You Need?
This scrumptious creamy white chicken chili will take about 10 minutes to prep and 30 minutes to cook, for a total of about 40 minutes from start to finish. It’s a quick, comforting dish perfect for busy evenings!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until it softens and becomes translucent. This step builds the base flavor of your chili!
2. Add the Spice and Heat:
Next, toss in the minced garlic and chopped jalapeño peppers. Cook for another 1-2 minutes, stirring frequently until they become fragrant. Be careful not to let them burn!
3. Combine the Spices:
Sprinkle in the ground cumin, dried oregano, and chili powder. Stir everything together well, ensuring the spices coat the onion mixture evenly, which will enhance the chili’s flavor.
4. Build the Chili:
Add the shredded chicken, drained white beans, chicken broth, and diced green chilies into the pot. Stir everything until evenly combined. This is where the chili begins to take shape!
5. Simmer to Perfection:
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes. This simmering time allows all the flavors to meld beautifully together.
6. Make it Creamy:
Finally, stir in the half and half or heavy cream. Cook for an additional 5 minutes until it’s warmed through and creamy. Adjust the seasoning with salt and pepper to your liking.
7. Serve and Garnish:
Serve your chili hot! Top each bowl with fresh chopped cilantro and shredded cheese. If you like, add a squeeze of lime and serve it with tortilla chips on the side for a delightful crunch!
This creamy white chicken chili is truly a bowl of comfort that’s smooth, hearty, and just a little spicy—perfect for any occasion. Enjoy every delicious spoonful!
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Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw it first. The best way to do this is by leaving it in the fridge overnight or using the quick method of submerging it in cold water in a sealed plastic bag. Once thawed, cook the chicken before shredding it for the chili.
Can I Make This Chili Vegetarian?
Absolutely! To make this chili vegetarian, substitute the chicken with 2-3 cups of diced vegetables like bell peppers, zucchini, or mushrooms. Use vegetable broth instead of chicken broth, and consider adding more beans or lentils for protein.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the chili for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to thin it out.
What Can I Use Instead of White Beans?
If you’re not a fan of white beans, you can substitute them with chickpeas or black beans for a different flavor and texture. Just make sure to drain and rinse them first before adding to the chili!