What goes in white chicken chili?

White Chicken Chili usually combines chicken, white beans, broth, green chiles, onion, garlic, and warm spices. This recipe also adds bell pepper, jalapeño, corn, cilantro, and lime for extra flavor and texture.

What are the 5 ingredients in chicken chili?

A very simple five ingredient chicken chili can use shredded chicken, white beans, chicken broth, green chiles, and chili seasoning. However, adding fresh vegetables, garlic, herbs, and lime creates deeper flavor.

What are some common mistakes to avoid when making white chicken chili?

Do not overcook the chicken or forget to season the broth. Also, avoid skipping the blended beans if you want natural creaminess. Finally, add lime near the end so its fresh flavor stays noticeable.

What are the four ingredients in a 4-ingredient white chicken chili recipe?

A basic four ingredient version can combine shredded chicken, white beans, chicken broth, and green chiles. However, seasonings and toppings will give that simple base much more character.

White Chicken Chili Recipe : Easy, Powerful Comfort Food

Name: White Chicken Chili Recipe : Easy, Powerful Comfort Food
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 bell pepper, diced; 1 jalapeño pepper, seeded and finely diced; 4 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon kosher salt; 4 ounces green chiles; 4 cups shredded chicken; 2 (15-ounce) cans white beans, drained and rinsed; 1 cup fresh or frozen corn; 4 cups chicken broth; 1/4 cup chopped cilantro; 1 tablespoon lime juice; Avocado, jalapeño, cilantro, and cheese, optional for garnish

Description

This White Chicken Chili is hearty, creamy, and full of tender chicken, white beans, corn, green chiles, warm spices, cilantro, and fresh lime. Blended beans thicken the broth naturally without dairy, making it an easy and comforting 45-minute meal.

Ingredients

Scale

2 tablespoons olive oil

1 onion, diced

1 bell pepper, diced

1 jalapeño pepper, seeded and finely diced

4 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

4 ounces green chiles

4 cups shredded chicken

2 (15-ounce) cans white beans, drained and rinsed

1 cup fresh or frozen corn

4 cups chicken broth

1/4 cup chopped cilantro

1 tablespoon lime juice

Avocado, jalapeño, cilantro, and cheese, optional for garnish

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Instructions

1. Blend 1 cup of the white beans with 1 cup of the chicken broth until mostly smooth. You can also use an immersion blender or mash the beans well with a fork.

2. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and jalapeño. Cook for about 4 minutes, stirring regularly.

3. Add the garlic, cumin, coriander, chili powder, oregano, and salt. Cook for about 1 minute, stirring, until fragrant.

4. Pour in the remaining chicken broth and the blended bean mixture. Stir well, then simmer uncovered for 15 minutes.

5. Stir in the green chiles, shredded chicken, corn, remaining white beans, and cilantro. Simmer for a few more minutes until everything is hot.

6. Stir in the lime juice. Taste and adjust the seasoning if needed.

7. Serve hot with avocado, jalapeño, cilantro, cheese, or your preferred toppings.

Notes

Blending some of the beans with broth naturally thickens the chili and creates a creamy, soupy consistency without dairy.

For a richer, creamier version, add 4 ounces cream cheese or sour cream, or about half a can of coconut milk or coconut cream.

The chili is flavorful but relatively mild. For more heat, add 1/4 to 1/2 teaspoon cayenne pepper.

Great Northern, cannellini, or navy beans all work well. Chickpeas can also replace the white beans for a similar texture and protein content.

If using dried white beans, cook them beforehand. You will need approximately 3 1/2 cups cooked beans.

Shredded chicken can come from baked, roasted, stovetop, slow-cooked, or poached chicken. Store-bought rotisserie chicken also works well.

Cool leftovers before transferring them to an airtight container. Refrigerate for 4 to 5 days or freeze for up to 3 months.

For reheating, thaw frozen chili overnight in the refrigerator when possible, then warm it on the stovetop. You can also microwave one serving for about 2 minutes or reheat directly from frozen until thoroughly hot.

The base recipe is dairy-free when you omit cheese and other dairy toppings.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3 g
Sodium: 915 mg
Fat: 12 g
Saturated Fat: 3 g
Carbohydrates: 43 g
Fiber: 9 g
Protein: 36 g
Cholesterol: 70 mg