One of my daughter & my favorite meals happens to be this simple White Chicken Chili Recipe. It is not heavy like a traditional chili. It is deliciously satisfying and full of flavor.
I know people call this a chicken chili but to me it eats like more like a soup, and anyone who knows me knows how I feel about a good homemade soup (or homemade cookies for that matter). YUM!
Home made soup and chili are both one of those magical meals that makes you feel comforted, warm, loved and well-fed!
To me, the making of a soup, stew or chili is relaxing and filled with purpose. You know that without much effort, something delicious is in your immediate future. Plus the kitchen smells and just feels delicious cozy. Anticipation fills the air as you await the end result.
If you have kids or grandkids, get them to help you when you make this. It's perfect for little hands to assist and it is also a great recipe for tweens and teens to take the lead on. No matter the age, cooking builds confidence, gives purpose and is a great way to introduce project management and follow through (and much more). Plus its FUN!! You will chat, compliment and build a memory!
You can make this in 30 minutes or less. Bonus its just as good gently reheated the following day! Bite after satisfying bite, this chicken chili is filled with flavor and texture. My daughter and I are in love with the pop of sweetness from the corn. It is a perfect contrast to the bit of heat I put in my chili.
Table of Contents
Ingredients
- 1 TBS grapeseed or olive oil
- 1 cup chopped onion
- One jalapeno
- 3 cloves garlic
- 1 can green chilies
- Chili powder, paprika, cumin, oregano, salt & pepper
- 30 ounces chicken broth
- 2 cans small white beans
- 2 cups frozen or fresh sweet corn
- 6 ounces cream cheese
- ¼ cup heavy cream
- Squeeze of fresh lime
- A couple shakes of Tabasco
Tips
- Making is even easier if you use part of a rotisserie chicken (then use the rest of it to make stock).
- I typically toss a large boneless chicken breast into my Ninja Foodie Deluxe (you can use an Instant Pot as well or any pressure cooker).
- Or use left over oven roasted chicken or chicken breasts.
- Make this soup thicker by adding in more cheese or by making a roux either before you start or pull some liquid out and mix with some flour in a small bowl, add back in and allow it to thicken.
- If cooking your own chicken breast in an Insta Pot or pressure cooker, the liquid from that can be used towards the broth in the white chicken chili.
- Add the shredded chicken after you are finished cooking the chili, this way your chicken won't become dried out.
- If you shred your chicken early, be sure you wrap it tightly as you wait so it does not have a chance to dry out.
- Use fresh or frozen corn. That tastes so much better vs canned in this particular recipe. I like to freeze vacuum sealed bags of fresh corn when its at its peak each August.
Variations
- If you enjoy spicy heat, add in the seeds and stems of your jalapeno when you mince it. Or add in an additional half or whole jalapeno. You could also add in red (cayenne) pepper.
- IF you want this to eat more like a soup, add in additional chicken broth. If you want it thicker allow it to simmer a little longer before you add in the chicken. Or you can make a roux prior or during and add it in until thickened.
- You could enjoy this without the chicken if you like and use vegetable broth in place of the chicken broth. If you choose to do that, I would use an immersion blender and puree some of the beans to make it thicker.
- For a richer chicken flavor, add in a little chicken bouillon (if salt is a concern, omit any salt until after you do this).
- You can swap dark meat for white meat if that is you preference.
- In place of canned chilies, you could swap and add salsa verde. I love Mrs Renfros, especially her spicy salsa verde, yum!
Recipes to try
- For Traditional Chili try my Prize-Winning Chili recipe.
- This popular Bacon Cheddar Quick Bread pairs well with this chili recipe or any soup or stew.
- Cajun Chicken Noodle Casserole is always a hit!
- Family favorite Chicken Pot Pie Soup, don't forget the biscuits!
Enjoy! XO - Colleen
White Chicken Chili Recipe
Ingredients
- 1 TBS grapeseed or olive oil
- 1 cup chopped Vidalia onion
- 1 whole jalapeños minced ribs and seeds removed (if you are worried about spiciness)
- 3 cloves fresh garlic (or 2 TBS garlic paste) minced
- 1 can green chilies
- 1 TBS chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- Pinch cumin add more if you enjoy the flavor of cumin
- Kosher salt & black pepper to taste
- 30 oz chicken broth
- 2 cans cans small white beans (14 oz. cans), drained and rinsed dump your beans into a colander and rinse them off.
- 2 cups fresh or frozen corn
- 6 ounces cream cheese
- ⅓ cup heavy cream
- 1 heaping cup (or more) shredded chicken
- 1 TBS fresh lime juice
- a couple shakes of Tabasco
- 1 teaspoon chicken bullion optional, for a more rich flavor
Instructions
- In a soup pot, sauté onions just until translucent. 2-3 minutes.
- Add in jalapenos, chilies and garlic and sauté 1 minute more.
- Add in spices, seasoning and broth and stir until combined.
- Add in beans and corn and then bring to a simmer.
- Once simmering, add in cream cheese, stirring until it melts into the chili.
- Turn heat to low and add in heavy cream and shredded chicken. Stir until combined and then taste and adjust seasoning.
- Add fresh lime to brighten the chili. If you want it thicker, allow it to simmer on low a little while longer. If you want it thinner, add additional broth.
- Spoon into bowls and enjoy as is or garnish with cilantro, parsley, scallion, or shredded Pepper Jack or Cheddar cheese.
Rosemary Shew says
Fabulous and just some of the changes in food that I am seeking out...please don't mind a link back to you if I should share and adapt a recipe.