When it is cold and blustery outside, there are few recipes that are as cozy and satisfying as a bowl of homemade white chicken chili. And the only thing better than having it for dinner, is having leftovers for lunch the next day! I love how hearty and comforting a bowl of warm chili can be. Topping this easy white chicken chili recipe with some sour cream, cilantro, avocado, or corn chips can be a fun way of dressing it up, but even as-is, this chili is fantastic and one you will find yourself coming back to again and again!
Why you’ll love this Easy White Chicken Chili
Quick – You can have a pot of white chicken chili simmering on the stove in under 45 minutes. Easy – This is a simple dinner recipe to throw together and you can use a shredded rotisserie chicken to make life that much easier. Flavorful – The seasonings are perfectly balanced and everybody gets to top their bowl with their favorite toppings like cilantro, cheese, jalapenos, etc. so every bite is loaded with flavor!
What is White Chili?
I’m not entirely sure who started calling this dish a “chili” since it’s not like what I typically think of as a traditional chili. White chicken chili is a type of chili that is made with chicken instead of beef. It has no tomatoes and instead uses white beans and green chiles to get its color and flavor. I think the key to this being considered chili is getting the ratio of broth to beans and meat just right so that it is a bit heartier than a regular soup. Part of the secret is to blend some of the beans and broth together to thicken the chili and give a really wonderful, creamy feel without the heaviness of thickening with flour or cream. Chili comes from the Spanish “Chile Con Carne” and has been around for hundreds of years, but the more traditional version includes tomatoes and ground beef like my Classic Chili Recipe or my Meaty Mushroom Chili. White bean chili didn’t come along until much, much later. Early reports show that it started to surface in the late 1980s. Another fun fact is that it was invented in the West, not the south, as one would expect. Despite the backstory, this chili has still been seen as a popular Southwestern dish all over the country, probably because of it’s heavy reliance on beans & chilies, which are typical Southwest ingredients.
Is this Recipe for White Chicken Chili Gluten Free?
Yes, this chili recipe is naturally gluten free because none of the ingredients requested should contain gluten and it’s not thickened with flour. Double check the ingredients and allergy warning labels just in case.
Ingredients for White Chicken Chili
Cooked shredded chicken: I love using leftover rotisserie chicken to make this really EASY white chicken chili. But you can cook a couple of chicken breasts or thighs and shred them instead if you don’t have a rotisserie chicken available. See the recipe card for further details on how to do this. Chicken broth: This is the liquid base of the soup and makes it very flavorful. Stock, vegetable broth, or water and chicken bullion could be used instead. White beans: Any white bean will work, although cans of Great Northern or Cannelini bean (drained and rinsed) are my preference. Salted butter: This adds a little richness to the base of the soup. Olive oil: A healthy oil to help cook the vegetables. Onion: When chopping your own, try to make sure your pieces are diced pretty much the same size so they cook evenly. Jalapeno: Finely chop after removing the seeds, membranes, and stems. If you like your chili with extra kick, you can always leave in the seeds which will make the chili very spicy! Garlic: Minced garlic is an aromatic and helps to add a ton of delicious flavor. Green Chiles: Using canned diced green chilies helps to give you less prep work. I prefer the mild ones because I want flavor and not a ton of spice. This is an ingredient I ALWAYS have in my pantry. Corn kernels: Fresh or frozen corn kernels are great. They add color, a burst of sweetness, and a small crunch in every bite. Lime: The lime juice is a great way to add a citric tanginess and round out the flavors. Spices: We need ground cumin, ancho chili powder, dried oregano, salt, pepper, smoked paprika, and cayenne pepper to really emphasize the great flavors of the Southwest in white chicken chili. Sour Cream: You can use sour cream or plain Greek yogurt (personal preference). This will be stirred into the chili at the end to help make it a bit creamier and thicker. Plus, it helps dampen the heat if you get things a little too spicy.
How to make Easy White Chicken Chili
How to make the Best White Chicken Chili Recipe in a Crock Pot
To make this white chicken chili recipe in the slow cooker, add everything but the sour cream to the bowl of the crock pot (including raw chicken breasts). You can saute the onions, jalapenos, and garlic before adding, if desired. Cook on low for 5-6 hours or on high for 3 hours. Remove the chicken and shred. Use a ladle to scoop out some of the beans and broth and place in a blender. Blend until smooth and stir back into the soup with the shredded chicken and the sour cream, then it’s ready to serve!
Best White Chili Recipe Tips and Variations
How to thicken White Chicken Chili
This chili is naturally thickened through the cooking and preparation process. The biggest contributor is the blended beans in step 1. If you’d like your chili even thicker, remove some of the simmered beans and broth and blend until smooth and add back into the pot. If you want it even thicker, you could make a simple cornstarch slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of cold water, then drizzling this into the chili while stirring to thicken.
What to serve with White Chicken Chili
Sour cream, shredded cheese, chopped cilantro, sliced avocado, chopped green onion, thinly sliced jalapeno, and/or corn chips all work great as toppings! For some sides, I like to keep things simple and serve it with some fresh fruit or a fruit salad and a thick piece of cornbread.
How to store this recipe for White Chicken Chili
To store white chicken chili, let it to cool to room temperature, then transfer the chili to an airtight container. Refrigerate for up to 4-5 days or freeze for up to 2 months.
How to reheat leftover White Chili
When ready to reheat, use a saucepan or microwave, adding a bit of liquid like more chicken broth, if necessary. Stir occasionally during reheating to ensure that is gets hot all the way through before serving.
More Soup Recipes
Easy Minestrone Soup Lemon Chicken Orzo Soup Loaded Baked Potato Soup Tortellini Soup with Italian Sausage
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Zuppa Toscana Soup
The Best Taco Soup Recipe
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