This is a recipe you will want to make year-round, even when the weather begins to warm up. This white chicken chili has a delicious flavor that anyone can appreciate, especially on a cold winter day when a quick meal is required.
Simple, fuss-free crockpot chicken recipes, such as this white chicken chili recipe, save you time and allow you to enjoy a tasty, nutritious meal. The entire dish can be prepared in less than an hour, so it is an ideal weeknight meal.
Let’s get right into the recipe for White Chicken Chili Recipe.
White Chicken Chili Recipe
When we’re in the mood for something hearty and nutritious, this chicken chili comes to mind. The white beans in it surely make it heartier than your normal chicken noodle soup, the green chilis and jalapeno offer just enough spice, and a dash of sour cream adds a tangy creaminess that keeps you going back for more.
Let’s know the whole recipe!
- Preparation – 20 Mins
- Cook: 35 mins
- Total: 55 mins
- 1 rotisserie chicken, with skin removed & meat shredded
- 2 cans of white beans
- 1 medium jalapeno pepper, minced
- 2 medium poblano peppers, chopped
- 1 tablespoon canola oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon ancho chili powder
- 1 1/2 teaspoons ground coriander
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1/4 cup chopped cilantro leaves
- 2 limes, juiced and keep lime wedges, for serving
- Sour cream for topping
- Tortilla chips, coarsely crushed, for topping
- 1/4 cup chopped cilantro leaves
- The canned white beans should be drained and rinsed. Mash half of the beans with a potato masher in a medium basin until chunky. Keep the beans aside until needed.
- Heat up the canola oil in a large Dutch oven pan over medium-high heat. Cook until the peppers, onions, and garlic are tender and fragrant, about 5 minutes. Season the vegetables as per taste with salt and pepper.
- Continue to sauté for 1 minute more to toast the cumin, coriander, and chili powder.
- Bring to a simmer with the chicken stock and lime juice. Continue to boil for 20 minutes after adding the beans.
- After 20 minutes of simmering, check the seasoning and make any required adjustments.
- Cook until the shredded rotisserie chicken and cilantro is cooked thoroughly, about 5 minutes more.
- Serve the chili in individual bowls with sour cream, crushed tortilla chips, and lime wedges on top.
How to Store Leftover White Chicken Chili:
Leftover White chicken chilli can be stored in the fridge for up to five days if they are sealed in an airtight container, while they can be freezed in the freezer for up to three months.
Put the chili that has been cooled down into freezer containers. In order to make use of it, partially defrost it in the refrigerator the night before. Then, warm everything up in a saucepan while stirring it every so often; if necessary, add some broth or water.
Tips For White Chicken Chili:
- Breasts and thighs with bones will impart the most flavor to the broth. Additionally, you may use 2 large boneless/skinless chicken breasts or 2 12 cups cooked/leftover chicken.
- Rinsing the beans is an optional step that can be
- Five minutes over medium heat, sauté the onions and jalapenos in the melted butter.
- Keep 1 cup of the drained beans for later and mix them with 1/2 cup of the broth. Whether using a blender, food processor, or immersion blender, combine all the ingredients.
This was all about the white chicken chili recipe. With shredded chicken, white beans, corn, and just the proper amount of heat, this White Chicken Chili recipe is incredibly thick and creamy! Make-ahead and freezer-friendly, this dish is ideal for pantry cooking.
We hope you like the recipe. Let us know your thoughts & suggestions in the comments below!
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