As the temperatures start to dip and the days grow shorter, there’s nothing quite as satisfying as a steaming bowl of homemade White Chicken Chili. This creamy, flavor-packed dish combines tender shredded chicken, white beans, and a blend of aromatic spices to create a comforting and nourishing meal that’s perfect for chilly autumn and winter evenings.
Ingredients
For the Chili
- 2 pounds boneless, skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 2 (15-ounce) cans white beans (such as cannellini or Great Northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
- Salt and black pepper to taste
For the Garnishes (optional)
- Shredded Monterey Jack or cheddar cheese
- Chopped fresh cilantro
- Diced avocado
- Sour cream or plain Greek yogurt
- Crushed tortilla chips
Preparation
Cook the Chicken
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the cubed chicken and cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes. Transfer the chicken to a plate and set aside.
Sauté the Aromatics
- In the same pot, add the diced onion and sauté for 5-7 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic and continue cooking for an additional 1-2 minutes, stirring constantly to prevent the garlic from burning.
Prepare the Chili
- Stir in the ground cumin, dried oregano, ground coriander, white pepper, and cayenne pepper. Cook for 1 minute, or until the spices are fragrant.
- Add the drained and rinsed white beans, the cooked chicken, and the chicken broth to the pot. Bring the mixture to a simmer.
- Reduce the heat to low and let the chili simmer for 20-25 minutes, or until the flavors have melded and the chicken is cooked through.
- Stir in the heavy cream (or coconut milk) and season with salt and black pepper to taste.
Serve the White Chicken Chili
- Ladle the hot chili into bowls.
- Top each serving with shredded Monterey Jack or cheddar cheese, chopped fresh cilantro, diced avocado, a dollop of sour cream or plain Greek yogurt, and crushed tortilla chips (if desired).
- Serve the White Chicken Chili immediately, with crusty bread or cornbread on the side.
Nutrition Facts
Serving Size: 1 cup (240 ml)
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 640mg
- Total Carbohydrates: 22g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 34g
This creamy and comforting White Chicken Chili is a nutritious and satisfying meal that’s perfect for the colder months. The combination of lean chicken, white beans, and a blend of spices provides a good source of protein, fiber, and essential vitamins and minerals. The heavy cream (or coconut milk) adds a luxurious texture and a boost of healthy fats.
Variations and Serving Suggestions
- Spicy White Chicken Chili: Increase the amount of cayenne pepper or add diced jalapeños for a spicier version.
- Slow Cooker White Chicken Chili: Brown the chicken, sauté the onions and garlic, then transfer everything to a slow cooker and let it simmer for 4-6 hours on low.
- White Chicken Chili with Corn: Stir in 1 cup of frozen or canned corn kernels for added sweetness and texture.
- White Chicken Chili Stuffed Baked Potatoes: Serve the chili over baked potatoes for a heartier meal.
- White Chicken Chili Nachos: Top tortilla chips with chili, shredded cheese, diced tomatoes, and other desired toppings.
No matter how you enjoy it, this Comforting and Flavorful White Chicken Chili is sure to warm your soul and satisfy your taste buds on a chilly day.
