Welcome, food lovers! Today, we’re diving into the heartwarming world of Chunky White Chicken Chili. This recipe isn’t just another chili; it’s a creamy, flavorful, and incredibly satisfying meal that will quickly become a staple in your kitchen. If you’re looking for a dish that’s cozy, packed with protein, and bursting with vibrant flavors, then you’ve found your match. Get ready to impress your taste buds and those of your loved ones with this truly exceptional chili!
Key Ingredients for Chunky White Chicken Chili
To create this delightful Chunky White Chicken Chili, you’ll need a handful of fresh and pantry-staple ingredients. Each component plays a crucial role in building the chili’s signature flavor and chunky texture.
- 2 tablespoons olive oil: For sautéing.
- 1 large yellow onion, chopped: Provides a sweet and aromatic base.
- 3 cloves garlic, minced: Essential for a pungent, savory depth.
- 1 jalapeño, seeded and minced (optional, for heat): Adds a subtle kick.
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes: The star protein, ensuring chunky bites.
- 1 tablespoon chili powder: A foundational spice for chili flavor.
- 1 teaspoon ground cumin: Adds earthy, warm notes.
- 1/2 teaspoon dried oregano: Aromatic and classic herb pairing.
- 1/4 teaspoon cayenne pepper (optional, for extra heat): Adjust to your preference.
- 4 cups chicken broth: The liquid base for the chili.
- 2 (15-ounce) cans cannellini beans (white kidney beans), rinsed and drained: Adds creaminess and protein.
- 1 (15-ounce) can great northern beans, rinsed and drained: Contributes to the various bean textures.
- 1 (4-ounce) can diced green chilies, undrained: Delivers mild pepper flavor.
- 1 cup frozen corn: Adds sweetness and color.
- 1/2 cup heavy cream or half-and-half: For a rich and creamy finish.
- 1/2 cup chopped fresh cilantro: For freshness and garnish.
- Salt and freshly ground black pepper, to taste: Seasoning to perfection.
How to Make Chunky White Chicken Chili
This Chunky White Chicken Chili is an absolute breeze to prepare, making it a perfect weeknight meal that tastes like it simmered all day. In just around 40 minutes, you’ll have a wonderfully robust, creamy, and satisfying chili brimming with tender chicken, hearty beans, and a perfect blend of spices. Its simplicity truly belies its incredible depth of flavor and rich, comforting texture.
Step-by-Step Instructions:
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
- Brown the Chicken: Add the cubed chicken breast to the pot. Cook, stirring frequently, until the chicken is lightly browned on all sides, about 5-7 minutes. It doesn’t need to be cooked through at this stage. Season with a pinch of salt and pepper.
- Add Spices: Sprinkle the chili powder, ground cumin, dried oregano, and cayenne pepper (if using) over the chicken and aromatics. Stir well to coat everything, cooking for about 1 minute until the spices are fragrant. This step helps to bloom the spices and deepen their flavor.
- Simmer the Chili: Pour in the chicken broth. Add both cans of rinsed and drained cannellini and great northern beans, along with the undrained diced green chilies and frozen corn. Stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld and the chicken to finish cooking, becoming tender.
- Finish with Cream and Cilantro: Remove the lid. Stir in the heavy cream (or half-and-half) and chopped fresh cilantro. Cook for another 2-3 minutes, stirring gently, until the chili is heated through and slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot Chunky White Chicken Chili into bowls. Garnish with your favorite toppings and serve immediately.
Why You’ll Love This Chunky White Chicken Chili
You’ll absolutely adore this Chunky White Chicken Chili for so many reasons! Its main highlight is that it’s incredibly comforting and deeply flavorful, delivering a satisfying warmth with every spoonful, without being overly heavy. This homemade chili is also a fantastic way to save money; making it yourself is much more economical than takeout, especially when you can control the fresh ingredients and portion sizes. Plus, the combination of tender chicken, creamy beans, and a delicate spice blend makes it truly special.
The array of vibrant toppings, from fresh cilantro and avocado to a dollop of sour cream, elevates this chili into a gourmet experience. It’s a wonderful alternative to traditional red chili, offering a lighter yet equally satisfying profile. If you enjoy this, you might also like our classic beef chili recipe, which offers a different but equally delicious flavor journey. We genuinely encourage you to whip up a batch of this fantastic chili tonight – your taste buds will thank you!
What to Serve Chunky White Chicken Chili With
This Chunky White Chicken Chili is a meal in itself, but it pairs wonderfully with a few simple additions to complete your dinner experience.
- Warm Cornbread or Crackers: The classic accompaniment. The slight sweetness of cornbread or the crispness of crackers offers a lovely contrast to the creamy chili.
- Fresh Avocado Slices or Guacamole: Adds a cool, creamy texture and healthy fats, balancing the chili’s warmth.
- A Dollop of Sour Cream or Greek Yogurt: Provides a tangy, cooling element and extra creaminess.
- Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend melt beautifully into the hot chili.
- Lime Wedges: A squeeze of fresh lime juice brightens all the flavors.
- Tortilla Chips: Perfect for scooping up every last bit of deliciousness.
- Simple Side Salad: A light, refreshing green salad with a vinaigrette dressing can cut through the richness.
Top Tips for Perfecting Chunky White Chicken Chili
Achieving the perfect Chunky White Chicken Chili is easy with a few insider tips, whether you’re a novice or an experienced cook.
- Don’t Rush the Aromatics: Take your time browning the onion, garlic, and jalapeño. This foundational step builds a deep, savory base for your chili. Rushing it can lead to undercooked flavors.
- Bloom Your Spices: After adding the chicken, stir in the chili powder, cumin, oregano, and cayenne. Cook them for a minute or so before adding the broth. This process, called “blooming,” toasts the spices and releases their full aroma and flavor, making a huge difference in the final taste.
- Chicken Thighs for Extra Flavor: While chicken breasts are great for a leaner chili, boneless, skinless chicken thighs can be used for an even more tender and flavorful result. They tend to stay moister during simmering.
- Mash Some Beans: For a thicker, creamier consistency without adding excessive cream, take about 1/2 cup of the cannellini beans from the pot before simmering, mash them with a fork, and then return them to the chili. This releases their starch and naturally thickens the broth.
- Adjust Heat to Your Liking: If you love an extra kick, don’t be shy with the jalapeño or cayenne pepper. For a milder chili, omit the jalapeño seeds or skip the cayenne entirely. You can always add a dash of hot sauce to individual bowls later.
- Fresh Cilantro is a Must: While you’ll cook some cilantro into the chili, always reserve a good portion for garnishing. Fresh cilantro adds a burst of freshness and aroma that brightens the entire dish, especially just before serving.
Storing and Reheating Tips
You’ll be delighted to know that Chunky White Chicken Chili tastes even better the next day, as the flavors have more time to meld. Proper storage and reheating ensure you enjoy every last spoonful.
Refrigeration: Allow the chili to cool completely to room temperature (within 2 hours of cooking). Transfer it to an airtight container. It can be safely stored in the refrigerator for up to 3-4 days.
Freezing: This chili freezes beautifully! Once completely cooled, transfer it to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace if using containers (liquids expand when frozen). Label with the date. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating (Stovetop): For best results, reheat chili on the stovetop over medium-low heat, stirring occasionally, until heated through. If it’s too thick, you can add a splash of chicken broth or water to reach your desired consistency.
Reheating (Microwave): For individual portions, microwave in a microwave-safe bowl, stirring every minute, until hot. Be careful not to overheat, as this can make the chicken tough.
Avoid Repeated Freezing: To maintain the best texture and flavor, avoid freezing and thawing the chili multiple times. It’s best to freeze in portion sizes you’ll consume in one sitting.
Final Thoughts
There you have it – a truly spectacular Chunky White Chicken Chili that’s destined to become a beloved recipe in your household. Its rich, creamy texture, combined with savory chicken, hearty beans, and a carefully balanced blend of spices, offers a comfort that’s hard to beat. Whether it’s a chilly evening or you’re simply craving a satisfying meal, this chili delivers on all fronts. We hope you enjoy making and sharing this delightful dish as much as we do!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
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Chunky White Chicken Chili FAQs
Q1: Can I make this chili vegetarian?
A1: Absolutely! To make it vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can also add extra beans, chickpeas, or diced sweet potatoes for more substance.
Q2: What kind of white beans work best?
A2: Cannellini beans (white kidney beans) and Great Northern beans are ideal for their creamy texture. Navy beans can also be used as a substitute if those aren’t available.
Q3: Can I make this chili in a slow cooker?
A3: Yes! After browning the chicken and sautéing the aromatics (steps 1-3), transfer everything to your slow cooker. Add the broth, beans, green chilies, and corn. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream and cilantro about 30 minutes before serving.
Q4: How can I make this chili spicier?
A4: To amp up the heat, you can add an extra jalapeño, leave some of the seeds in, increase the amount of cayenne pepper, or include a pinch of red pepper flakes along with the other spices. Serving with hot sauce on the side also allows individual customization.
Q5: Is this chili gluten-free?
A5: Yes, this Chunky White Chicken Chili is naturally gluten-free, provided all your ingredients (like chicken broth) are certified gluten-free. Always check ingredient labels to be sure.
Q6: Can I use pre-cooked chicken?
A6: Yes, if you have leftover cooked chicken (shredded or diced), you can add it to the chili along with the broth, beans, green chilies, and corn in step 4. Simmer for about 10-15 minutes to allow flavors to meld, as the chicken is already cooked.
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Chunky White Chicken Chili
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A creamy, hearty, and flavorful Chunky White Chicken Chili packed with tender chicken, two types of beans, and a blend of comforting spices. Perfect for a cozy meal, this chili is easy to make and becomes even better the next day!
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups chicken broth
- 2 (15-ounce) cans cannellini beans (white kidney beans), rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (4-ounce) can diced green chilies, undrained
- 1 cup frozen corn
- 1/2 cup heavy cream or half-and-half
- 1/2 cup chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
- Brown the Chicken: Add the cubed chicken breast to the pot. Cook, stirring frequently, until the chicken is lightly browned on all sides, about 5-7 minutes. It doesn’t need to be cooked through at this stage. Season with a pinch of salt and pepper.
- Add Spices: Sprinkle the chili powder, ground cumin, dried oregano, and cayenne pepper (if using) over the chicken and aromatics. Stir well to coat everything, cooking for about 1 minute until the spices are fragrant. This step helps to bloom the spices and deepen their flavor.
- Simmer the Chili: Pour in the chicken broth. Add both cans of rinsed and drained cannellini and great northern beans, along with the undrained diced green chilies and frozen corn. Stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld and the chicken to finish cooking, becoming tender.
- Finish with Cream and Cilantro: Remove the lid. Stir in the heavy cream (or half-and-half) and chopped fresh cilantro. Cook for another 2-3 minutes, stirring gently, until the chili is heated through and slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot Chunky White Chicken Chili into bowls. Garnish with your favorite toppings and serve immediately.
Notes
For an extra creamy chili, mash about half a cup of the beans before adding them to the pot. This helps thicken the chili naturally. Freezes wonderfully for meal prep!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg
Happy baking