Amazing white chicken chili in 30 minutes

Oh, you know those chilly nights when you just crave something warm and sooooo comforting? This white chicken chili is my absolute go-to! It’s got this amazing depth of flavor, but seriously, it’s so ridiculously easy to whip up. I remember the first time I made it, I was trying to use up some leftover chicken and a can of beans, and boom – this incredibly delicious white chicken chili was born. It’s become our family’s favorite when we need a meal that feels like a warm hug in a bowl.

Why You’ll Love This White Chicken Chili

This white chicken chili is a weeknight hero, seriously!

• It’s ridiculously easy to throw together, perfect for busy weeknights!
• The flavor is just incredible – creamy, savory, and so satisfying without being heavy.
• It’s the ultimate comfort food that will warm you up from the inside out.
• Super versatile – you can amp up the spice or dial it down, and it’s great for using up leftover chicken!

Gather Your Ingredients for White Chicken Chili

Okay, let’s get our shopping list ready for this amazing white chicken chili! You’ll want to grab the best quality stuff you can find, because it really makes a difference, trust me. Here’s what we need:

First off, we’ve got the aromatics: 1 tablespoon of good olive oil to get things started, 1 big onion, just chopped up nice and fine, and about 2 cloves of garlic, minced super small so they meld into the chili.

For the spices, which give this white chicken chili its magic, grab 1 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, and if you like a little kick, about 1/4 teaspoon of cayenne pepper – but totally optional!

Now for the body of the chili: 4 cups of chicken broth (I love using a low-sodium one so I can control the salt better), 2 (15-ounce) cans of cannellini beans, make sure you rinse and drain those, and 1 (4-ounce) can of diced green chilies. You’ll also need about 3 cups of cooked, shredded chicken – rotisserie chicken is my secret weapon for saving time here!

And to finish it off, 1/2 cup of chopped fresh cilantro, plus salt and black pepper whenever you need them.

Oh, and don’t forget the fun toppings! Shredded cheese, a dollop of sour cream, or some creamy avocado are my favorites.

Easy Steps to Make White Chicken Chili

Alright, let’s get this amazing white chicken chili cooking! It’s really not complicated at all, just follow these simple steps and you’ll have a pot of pure comfort in no time. I promise, even if you’re new to the kitchen, you can totally nail this!

1. First things first, let’s get our pot nice and warm. Heat up that tablespoon of olive oil in a big pot or a Dutch oven over medium heat. Once it’s shimmering, toss in your chopped onion and let it cook for about 5-7 minutes. You just want it to get nice and soft and a little see-through.
2. Now, add in your minced garlic, cumin, oregano, and that optional cayenne pepper if you’re feeling brave! Stir it all around for just about a minute. You’ll smell how amazing those spices start to get – it’s like the chili is already waking up!
3. Time to add the liquid! Pour in your 4 cups of chicken broth and bring everything up to a gentle simmer. Don’t let it boil like crazy, just a nice happy bubble.
4. Next, stir in the cannellini beans, those diced green chilies you’ve got, and all that yummy shredded chicken. Give it a good stir to mix everything together.
5. Let this fabulous white chicken chili simmer away! Bring it back up to that gentle simmer and let it cook for at least 15 minutes. This is where all those fantastic flavors get to know each other and really meld together beautifully. The longer it simmers, the better it gets!
6. Right at the end, stir in your fresh cilantro. It adds such a bright, fresh pop! Then, taste it and add salt and black pepper until it’s just perfect for you.
7. And that’s it! Ladle this cozy white chicken chili into bowls and serve it up hot with all your favorite fixings. Enjoy! You can find more stovetop chili ideas here, and check out another variation with white beans too: white bean chicken chili recipe.

Tips for Perfect White Chicken Chili

You know, making white chicken chili is pretty forgiving, but there are a few little tricks I’ve picked up that really make it sing! You want that perfect creamy texture and just the right amount of spice, right? Well, here are my secrets.

First off, don’t be afraid to mash some of those cannellini beans against the side of the pot when you’re cooking. It sounds weird, but it really helps thicken up the chili naturally, giving it that lovely creamy consistency without needing any heavy cream. And if you’re short on time, using pre-cooked shredded chicken, like from a rotisserie bird, from boneless chicken breast recipes or other easy melt-in-your-mouth chicken recipes, is an absolute lifesaver!

Spice level is totally up to you! If you like it mild, just skip the cayenne pepper. If you want a serious kick, add a little more, or even a pinch of smoked paprika for a smoky depth. Always taste and adjust your seasonings at the end – that’s the real key to making this white chicken chili your own!

Serving Suggestions for Your White Chicken Chili

Now that you’ve got this amazing pot of white chicken chili ready to go, what do you serve with it? Honestly, it’s so hearty on its own, but a few little extras can really make it a complete feast! My absolute favorite way to serve it is with a sprinkle of shredded Monterey Jack or cheddar cheese right on top – it gets all melty and delicious.

A big dollop of sour cream or some creamy, diced avocado adds such a lovely coolness and extra creaminess that just balances everything out perfectly. And you absolutely HAVE to have fresh cilantro piled on top! Don’t forget a squeeze of lime, too, it’s a game-changer!

For some side dishes, you can’t go wrong with some crusty garlic bread to dip into that savory chili, or maybe a light, crisp Caesar salad to cut through the richness. Whatever you choose, it’ll be a hit!

Storing and Reheating Your White Chicken Chili

So, you made a big ol’ pot of this delicious white chicken chili and have leftovers? Lucky you! Storing and reheating are super simple. First off, let your chili cool down a bit before you stash it away. Don’t leave it sitting out for too long – food safety first!

For the fridge, airtight containers are your best friend. It’ll keep beautifully in there for about 3-4 days. If you want to freeze it for later, pop it into freezer-safe containers or heavy-duty freezer bags. It can hang out in the freezer for a couple of months, and honestly, I think white chicken chili tastes even better the next day!

When you’re ready to reheat, just thaw it overnight in the fridge if it’s frozen. Then, you can gently warm it up on the stovetop over low heat, stirring occasionally, until it’s nice and hot all the way through. If you’re in a rush, you can pop a bowl in the microwave, but stir it every minute or so to make sure it heats evenly. Just be sure it’s piping hot before you dig in!

Frequently Asked Questions about White Chicken Chili

Can I make this white chicken chili vegetarian?

Absolutely! You can easily make this a vegetarian white chicken chili. Just leave out the chicken and add an extra can of beans (like cannellini or great northern) or swap the chicken broth for vegetable broth. Some folks even add corn or diced sweet potatoes for extra texture and heartiness. It’s still going to be so creamy and delicious!

How do I make the white chicken chili spicier?

If you love a bit of heat, you’ve got options! For this recipe, I’d suggest adding more cayenne pepper, or maybe a pinch of red pepper flakes when you add the other spices. You could also add a jalapeño or serrano pepper, finely minced, along with the onions in the beginning. And don’t forget those diced green chilies – you can find “hot” varieties, or even add a can of diced jalapeños!

My chili seems too thin. How can I thicken it?

No worries if your chili isn’t as thick as you’d like! My favorite trick is the one I mentioned in the tips: mash about half a can of the cannellini beans against the side of the pot with your spoon. This releases their starch and makes everything wonderfully creamy. You could also make a little slurry with a tablespoon of cornstarch or flour mixed with a few tablespoons of cold water, then stir that into the simmering chili until it thickens up. Or, just let it simmer a little longer uncovered – some of that liquid will evaporate.

What are some good substitutes for cannellini beans?

Cannellini beans are great because they’re so creamy and mild, but no stress if you don’t have them! Great Northern beans are a fantastic substitute and have a similar texture. Navy beans would also work well. Even chickpeas can be used in a pinch, though they have a slightly different flavor and texture profile. The key is using a white bean so it maintains that “white” color for the chili!

Can I make this in a slow cooker?

Oh yes, you totally can! This white chicken chili is perfect for the slow cooker. Just sauté the onions and garlic first (you can skip this step if you’re really in a rush, but it adds flavor!), then toss everything except the cilantro into your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and the flavors have melded. The cilantro goes in at the end, just like on the stovetop. You can find tons of great crockpot white chicken chili and slow cooker white chicken chili recipes online for more ideas!

Nutritional Information

Just a heads-up, this is an estimate, okay? Because how much butter you use or how big your chicken pieces are can change things a little. But for a serving of this delish white chicken chili, you’re looking at roughly 350 calories, about 35g of protein, 30g of carbs, and 10g of fat, with a good 10g of those being fiber to keep you full and happy!

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