This White Chicken Chili recipe is big on taste, oh-so-easy to make and always a crowd pleaser! It’s a delightful mix of creamy white beans, tender shredded chicken, flavourful vegetables, and just the right amount of spice. This Chili Blanco captures the essence of traditional chili con carne, but with a refreshing, lighter twist.
In one pot, we combine aromatic spices with tender, cooked, and shredded chicken along with hearty white beans, creating a warm, nourishing bowl perfect for chilly nights. But there’s more! We add a kick of jalapeño heat and freshness from lime juice and cilantro. With just a few pantry staples, this wholesome meal is ready in no time. Top with your favourite garnishes—cheddar, chilies, or avocado—and enjoy a satisfying bowl of goodness.
Ingredient Tips for White Chicken Chili
When it come to preparing this easy White Chicken Chili recipe, it’s all about layering in flavours. Here’s what you’ll need for this recipe:
Yellow Onions and Garlic: These add aromatic depth and savoury flavour.
Celery Root: Provides a subtle earthy flavour and texture. Substitute with celery stalks if celery root is unavailable.
Jalapeño Peppers: Adds a subtle amount of heat. You can swap it with Serrano peppers or a small can of diced green chilies (make sure they’re not pickled!), drained. Alternatively, omit it for a milder flavour, or use diced sweet bell pepper as a substitute.
Dried Spices: Chili powder, cumin, coriander, and oregano impart warmth and complexity to the dish, enhancing its classic chili essence.
Chicken Breasts: Cooking the chicken in the chili as it simmers lets it soak up all those tasty flavours from the spices and other goodies, making it super juicy and flavourful. Alternatively, you could shred rotisserie chicken and toss it in.
Chicken Broth: Go for a top-notch chicken broth like homemade or a high-quality brand, as it infuses the soupy base with richer flavours.
White Beans: Adds creaminess and texture. You can choose between canned or dry beans; while dry beans take longer to cook, they offer a richer flavour and texture. If desired, mash half of the beans to enhance the chili’s creaminess.
Frozen Corn: Adds sweetness and texture. Substitute with fresh or canned corn, if preferred.
Finishers: For a final touch, add fresh lime juice for brightness and acidity, and sprinkle with cilantro for freshness and flavour. If cilantro isn’t your thing, parsley works just as well!
Optional Garnishes: Go ahead and make it your own with whatever toppings you fancy! We love extra lime wedges, avocado, Cheddar cheese, sliced jalapenos, and fresh cilantro, but feel free to add sour cream, hot sauce, or tortilla strips to suit your taste buds!
How to make the best White Chicken Chili
Step 1: Preparation and Cooking
Begin by sautéing onions, celery and garlic in olive oil until softened. Then, add whole chicken breasts and chicken broth to the pot or Dutch oven. Season the broth with spices, fresh chili, salt and pepper. Let the chicken simmer in the seasoned broth until fully cooked and tender.
Step 2: Finishing Touches
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and add the corn and white beans. Allow it to simmer for a few more minutes to warm through. Squeeze some lime juice, add the cilantro, and give it a final stir for added freshness.
Step 3: Garnish Before Serving
Serve the white chicken chili hot, garnished with your favourite toppings like cilantro, lime, cheese, sour cream, avocado, or tortilla chips. Indulge in the delightful flavours of your homemade white chicken chili!
Common questions about White Chicken Chili (FAQ)
Which white beans should you use in this chili recipe?
While I prefer butter beans, cannellini beans are also a great choice. Feel free to use what you have on hand! And if white beans aren’t your thing, consider swapping in chickpeas.
Can I make this chili ahead of time?
Absolutely! White Chicken Chili actually tastes even better the next day as the flavours have more time to meld together. Simply store it in an airtight container in the refrigerator and reheat it when ready to serve.
How can I make this a creamy white chicken chili?
Enhance your chili with a dollop of sour cream for a classic creamy finish. Alternatively, for a non-dairy option, consider blending a portion of the beans until smooth and creamy before adding them back into the chili, enriching it with thickness and creaminess sans dairy.
Can I use rotisserie chicken instead of chicken breast?
You bet! Opting for pre-cooked, shredded rotisserie chicken is a total game-changer when whipping up this white chicken chili. It’s all about making life a bit easier while still savoring those delicious flavors!
How long does this chili last in the refrigerator?
It can be stored in the refrigerator for up to 3-4 days.
Can I freeze white chicken chili?
Yes, you can freeze it in an airtight container for up to 2-3 months. Just be sure to let it cool completely before freezing.
More easy chili and stew recipes
- Vegetarian Black Bean Chili
- Vegetarian Chili sin Carne with Grünkern (Chili De Frijoles)
- Black Bean Vegetarian Chili
White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 2 small yellow onions, finely chopped
- 100 g peeled and finely diced celery root (or 4 stalks, finely chopped)
- 1-2 jalapeño pepper (or Serrano), seeded, finely chopped (adjust according to taste)
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon oregano
- Sea salt and freshly ground black pepper, to taste
- 800 g boneless skinless chicken breasts
- 4 cups chicken broth (1 litre)
- 2 x 400 g cans white beans (cannellini or butter beans), drained and rinsed
- 1 cup frozen corn (150 g)
- 1 tablespoon fresh lime juice
- 2 tablespoon chopped fresh cilantro
To garnish (optional)
- grated cheddar fresh sliced chilies, Avocado, or lime wedges, more cilantro
Method
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In a large pot or Dutch oven, heat the olive oil over medium heat.
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Add in the onions and celeriac and cook until onion softened (4-5 minutes). Add minced garlic and cook until fragrant (1-2 minutes).
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Place the whole chicken breasts in the pot along with chicken broth, diced chilies, and spices (chili, cumin, coriander, oregano, salt, and pepper). Stir to combine.
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Bring the mixture to a boil, then reduce the heat to medium-low to low. Cover the pot with a lid and let the chicken breasts simmer in the broth for about 20-25 minutes, or until they are cooked through and tender.
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Once the chicken is done, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
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Add the white beans and corn kernels, stirring to combine. Increase the heat and let the chili simmer until heated through (5-10 minutes).
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Taste the chili and adjust the seasoning with more salt, pepper, or spices if needed. Finally, add the lime juice and fresh cilantro and give it another stir.
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Serve the white chicken chili hot, garnished with your choice of toppings. Enjoy!
Notes
- For a creamier white chicken chili without additional ingredients, consider mashing some of the beans. You can either mash some of the beans before adding them to the pot, or just before serving, use the back of a spoon or potato masher to gently mash up some of the white beans in the pot.
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