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- 2 cups cooked chicken, shredded - 1 can (15 oz) white beans (cannellini or great northern) - 1 cup corn (fresh, frozen, or canned) - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 green bell pepper, finely diced - 2 cups low-sodium chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon paprika - ½ teaspoon cayenne pepper (adjust based on your heat preference) - ¼ cup fresh cilantro, chopped (plus more for garnish) - Salt and freshly ground black pepper to taste - 1 tablespoon olive oil - Optional toppings: sour cream, shredded cheese, sliced jalapeños, or diced avocado White chicken chili is hearty and filling. The main ingredients create a creamy and rich blend. I use cooked chicken to save time. Shredded chicken works well and adds flavor. White beans give a creamy texture and add protein. Corn adds a sweet crunch, balancing the spice. Onions and garlic bring a warm base. Diced bell pepper adds color and sweetness. The low-sodium chicken broth provides a rich flavor without too much salt. Seasoning is key. Cumin and chili powder give depth. Paprika adds a smoky note, while cayenne brings heat. Adjust cayenne to your liking. Fresh cilantro brightens the dish. You can add toppings like sour cream, cheese, jalapeños, or avocado. These toppings add extra flavor and texture. Gather these ingredients, and you will have a great start to making white chicken chili. {{ingredient_image_2}} 1. Start by heating the olive oil in a large pot over medium heat. 2. Once hot, add the finely diced onion. Sauté it for about 5 minutes. The onion should turn translucent and fragrant. 3. Next, add the minced garlic and diced green bell pepper to the pot. Sauté this mix for 2-3 minutes. The peppers should become tender. 1. Gently stir in the shredded chicken, rinsed white beans, and corn. 2. Pour in the low-sodium chicken broth. Add ground cumin, chili powder, paprika, and cayenne pepper. Start with half the cayenne for less heat. 3. Toss in the chopped cilantro, but save a bit for later. Mix everything until it is well combined. 1. Bring the chili mixture to a gentle simmer. Then, reduce the heat to low. 2. Let the chili cook uncovered for about 20-25 minutes. Stir it occasionally to prevent sticking. This helps meld the flavors. 3. After cooking, taste the chili. Season with salt and freshly ground black pepper. If you want more heat, add more cayenne pepper. 4. Serve hot, garnished with the reserved cilantro. You can also add optional toppings like sour cream, shredded cheese, jalapeños, or diced avocado. For white chicken chili, I recommend using cannellini or great northern beans. These beans are creamy and hold their shape well. For chicken, shredded cooked chicken works best. You can use rotisserie chicken for ease. Fresh corn adds sweetness, but frozen corn is a great time-saver too. Just make sure to thaw it before use. To spice things up, adjust the cayenne pepper to your liking. If you prefer a milder chili, use less. If you want more heat, add more as it cooks. For a thicker chili, try mashing some beans with a fork. You can also add a cornstarch slurry or reduce the liquid by cooking it longer. I love serving this chili with warm bread or fluffy rice on the side. It makes the meal heartier. For toppings, get creative! Sour cream adds creaminess, while shredded cheese brings flavor. Sliced jalapeños give a nice kick, and diced avocado adds a rich texture. Each topping changes the dish and makes it special. Pro Tips Enhance the Flavor: Consider adding a splash of lime juice before serving for a bright, zesty finish. Meal Prep Friendly: This chili stores well! Make a double batch and freeze leftovers for an easy meal later. Customize Your Heat: Adjust the cayenne pepper to your spice preference, or add fresh jalapeños for extra heat. Garnish Wisely: Use a variety of toppings like avocado and cheese to give each bowl a personal touch and texture. {{image_4}} You can make your white chicken chili lighter by using low-fat chicken. Ground turkey works well too. These swaps cut fat but keep the taste. For beans, consider using lentils or chickpeas. They offer good protein and flavor. If you want a meatless chili, use plant-based proteins. Tofu or tempeh can replace chicken. You can also use more beans for protein. For toppings, try dairy-free sour cream or avocado. You still get creaminess without dairy. Adding more herbs and spices can change your chili’s flavor. Try oregano or thyme for a fresh twist. For a Southwest vibe, add chipotle powder or smoked paprika. If you want a Mexican touch, use fresh lime or jalapeños. These changes can make your chili exciting and new! To keep your white chicken chili fresh, follow these tips: - Refrigeration: Place cooled chili in an airtight container. Store it in the fridge. It should stay good for up to 4 days. - Freezing: For longer storage, freeze the chili. Use freezer-safe bags or containers. Leave space for expansion. It can last for up to 3 months in the freezer. You can reheat your chili in two main ways: - Microwave: Pour the chili into a bowl. Cover it with a microwave-safe lid or wrap. Heat in short bursts, stirring between. This helps it heat evenly. - Stovetop: Pour the chili into a pot. Heat on low. Stir often to prevent sticking. This method keeps the texture nice and smooth. The shelf life of your chili is important: - In the fridge: It lasts about 4 days if stored properly. - In the freezer: It remains safe to eat for up to 3 months. After that, it may lose flavor and texture. White chicken chili is a creamy soup made with chicken and white beans. It differs from traditional chili, which often uses beef and red beans. This dish brings a lighter taste with a mix of spices. You can also add corn for extra sweetness and texture. The base usually includes chicken broth, making it hearty but not too heavy. Yes, you can use rotisserie chicken! It saves time and adds great flavor. The pros include convenience and moist meat. However, the downside is that it may have extra salt. If you choose rotisserie chicken, reduce added salt in your recipe. Shred the chicken and mix it in at the same stage. The spice level can vary. You can adjust the heat to your liking. If you prefer mild chili, use less cayenne pepper. Start with half a teaspoon and taste as you go. You can always add more if you want it spicier. Toppings like sliced jalapeños can also add heat. Yes, white chicken chili can be gluten-free. Use gluten-free chicken broth to ensure it fits your dietary needs. Check the labels on canned beans and corn to confirm they are gluten-free. This dish can be a great option for those with gluten intolerance. Enjoy it without worry! This blog post covered how to make a tasty white chicken chili. We looked at the key ingredients and how to prepare them. You learned tips for choosing the best items and improving flavor. We even explored healthier swaps and vegan options. In the end, this chili is not just a meal; it's a chance to be creative in the kitchen. Enjoy your cooking!

Hearty White Chicken Chili

A comforting and flavorful chili made with shredded chicken, white beans, corn, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 can white beans (cannellini or great northern), drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 green bell pepper finely diced
  • 2 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon cayenne pepper
  • 0.25 cup fresh cilantro, chopped
  • to taste salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • optional sour cream, shredded cheese, sliced jalapeños, or diced avocado

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
  • Add the minced garlic and diced green bell pepper to the pot. Sauté this mixture for an additional 2-3 minutes until the peppers are tender.
  • Gently stir in the shredded chicken, rinsed white beans, corn, and chicken broth. Then add the ground cumin, chili powder, paprika, cayenne pepper (starting with half and adding more for heat), and chopped cilantro (reserve a small amount for garnish). Mix until well combined.
  • Bring the chili mixture to a gentle simmer. Once simmering, reduce the heat to low. Allow the chili to cook uncovered for about 20-25 minutes, stirring occasionally to prevent sticking and to meld the flavors.
  • After cooking, taste the chili and season with salt and freshly ground black pepper to your liking. For a spicier dish, feel free to incorporate more cayenne pepper to suit your taste.
  • Serve the chili hot, garnished with additional chopped cilantro. Enhance each bowl with your choice of optional toppings such as a dollop of sour cream, a sprinkle of shredded cheese, slices of jalapeños, or cubes of creamy avocado.

Notes

Adjust cayenne pepper based on your heat preference.
Keyword chicken, chili, comfort food, white beans