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This is literally the BEST White Chicken Chili recipe ever. It’s been my go-to for over 6 years now, and I can almost guarantee I make it a few times every year.
My old roomie texted me the other day asking where this recipe was on the blog (I used to make it allll the time when we lived together), and I was like gal just search for it… well, as I started looking and looking…, it was NO WHERE to be found.
Unacceptable. I knew I had to get the recipe posted STAT so you babes could still enjoy during soup season.
It’s loaded with shredded chicken, chicken broth, navy beans, green chiles, and all kinds of delicious spices, and of course, any and all toppings. Go ahead, load it UP. I personally love topping this white chili with diced tomatoes, red onion, cubed avocado, jalepeno, chopped cilantro, a squeeze of lime, and a dollop of salsa. It’s such a yummy and flavorful combo.
If you’d like to make this in your crockpot, go right ahead! Put your raw chicken in the crockpot with onion, garlic, broth, and spices. Cook on low for 6 hours or on high for 8. Wait to add the beans and green chiles until 20-30 minutes before serving so they don’t get mushy.
Serve in bowls with toppings of choice and tortilla chips! YUMMMMM to the O!
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5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
1 small dash of ground cloves (a little goes a long way!)
1/4 c chopped cilantro
Juice of 1 lime
TOPPINGS:
Shredded monterey jack cheese
Greek yogurt (or sour cream)
Jalepeno slices
Diced red onion
Avocado
Diced cherry tomatoes
Chopped cilantro
Salsa
Tortilla chips
Scale
Instructions
STOVE TOP:
Heat oil in a large stock pot or dutch oven. Add onion and saute for 3-4 minutes, until onion becomes translucent and soft. Add garlic and cook 30 seconds to a minute more, until its nice and fragrant.
Add broth, beans, chiles, and spices and bring to a boil. Once it’s boiling, carefully add the raw chicken breasts into the pot and continue boiling for 5 minutes. Then reduce the heat, cover and simmer another 5-7 minutes, until chicken is cooked. (time depends on the size of of your chicken)
Remove cooked chicken from the pot and shred either on your cutting board or by adding to your stand mixer with your paddle attachment. Add cooked chicken back to the pot, cover and simmer for 20- 30 minutes. Adjust salt and pepper at this time.
Before serving, stir in lime juice and cilantro.
Serve in Bowls with tortilla chips and toppings of choice!
INSTANT POT:
Select the saute function on your instant pot. Wait 1 minute for it to heat up. Add oil, onion and garlic and sauté for a minute or so. Press cancel on your instant pot.
Now add raw chicken breasts, broth, green chiles, beans, and spices, and stir to combine. Close the lid and make sure the valve is set to the “sealing” position.
Cook at high pressure for 15 minutes.
Let it naturally de-pressurize for 8-10 minutes, then carefully (don’t put your face in front or near valve!) switch the valve to “venting” to completely release the steam before opening the lid.
Shred chicken, add lime juice and cilantro, Serve with toppings of choice.
CROCK POT:
Add onion, garlic, chicken, broth, and spices to your crockpot; cook on low for 6-8 hours or on high for 2-4 hours (depending on the strength of your crockpot)
Once the chicken is cooked, remove from the crockpot and shred using stand mixer or two forks.
Add beans, chiles, chicken back to pot and cook another 20 minutes.
Stir in Lime juice and cilantro; serve in bowls with toppings of choice! I highly recommend topping with cilantro, red onion, tomatoes, and salsa.
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There's your red. On the other hand, white versions are made with chicken instead of beef, and without tomatoes but with beans (usually white beans) and tons of flavor from green chilies.
White chili is made with white beans, chicken (sometimes pork), and mild green chiles. (That said, if you must, must have scorching heat in your chili, there are ways to do that while still keeping the chili white.
Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy. For tomato sauces and stews that don't want dairy, try shredding some cheese on top. Photo by Meredith.
Too much stock: Although chicken or beef stock adds an earthy flavor to chili, it can result in a watery mixture if you use too much. To fix this issue, add more solid ingredients, such as veggies, meat, and beans, or let your chili cook longer.
Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.
Good news, it's easier than you think to perk up your pot of chili. All it takes is a splash of vinegar, which I bet you already have in the pantry. Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing.
In this case, the question was, “What peppers go best in a chili recipe made with beef?” In the end, I decided on three: red and green bell peppers, both for sweetness and their perfect colour combination, and a jalapeño to raise the heat a tiny bit more.
Cannellini beans are the largest of the group and because of their traditional kidney shape, they can also be referred to as White Kidney Beans. Meatier than Navy or Great Northern beans, they have a nutty, earthy flavor and tender flesh, and are often used in Italian dishes like Minestrone.
"The difference between the two rests primarily with the heartiness of the cannellini over the northern," explains Vince Hayward, the president of Camellia Brand beans. "Because of the thicker skin, and slightly bolder bean taste, the cannellini lends itself better towards soups and stews," Hayward adds.
White beans are a group of legumes with white casings and starchy insides which include navy beans, cannellini beans, “great northern” beans, and lima beans. Navy beans, great northern beans, and cannellini beans are grown from the Phaseolus vulgaris plant, while lima beans are grown on the Phaseolus lunatus plant.
How do you thicken chili without cornstarch? Adding quick oats to the chili is a healthy alternative to cornstarch and all-purpose flour. Add a tablespoon of quick oats to the chili and cook on medium-high heat. In about 3 minutes of cooking, they will absorb the excess liquid, giving you a thick, hearty chili.
The sweet taste offsets some of the spice. I was reluctant to make this because I thought the combination of cinnamon and honey would be bad but it was outstanding. My family has asked me to make this again but to turn up the heat. Excellent chili recipe.
Generally, leftover chili, whether it's a spicy stew of chili con carne, a simple white bean chicken chili, or even a meatless chili with kidney beans, will last for 3-4 days in the refrigerator.
Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.
Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.
Mix about a quarter cup of broth with a tablespoon of cornstarch. Add to the chili and bring to a boil, stirring until it thickens. Mix about a quarter cup of tomato juice with a tablespoon of cornstarch.
Add more water or tomato sauce if it's too thick. Keeping the lid on can keep the steam in resulting in thinner chili. Also, if I cook chili in the crock pot it is usually thinner, as the lid collects the steam rather than it evaporating.
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