Best White Chicken Chili
This white chicken chili is a fall/winter comfort food favorite and a flavorful blend of tender chicken, white beans, sweet corn, green chiles, and more! Watch the video below to see how I make it in my kitchen!
Servings: 6 servings
Equipment
- Le Creuset Dutch Oven This large pot is one of my favorites!
- Silicone Spoon I use this spoon so that I don't scratch my enameled pot.
- Mini Food Processor My favorite tool for quick blending with texture.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 bell pepper diced
- 1 jalapeno pepper seeds removed and finely diced
- 4 garlic cloves minced
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- 4 ounces green chiles
- 4 cups shredded chicken see tips above
- 2 (15-ounce) cans white beans drained and rinsed
- 1 cup frozen or fresh corn
- 4 cups chicken broth
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- avocado, jalapeno, cilantro, and cheese for garnishing
Instructions
- Blend the white bean mixture. Blend one cup of the white beans with one cup of the chicken broth in food processor. Alternatively, you can use an immersion blender or even mash the beans with a fork, and then stir them with the broth. Set this aside.
- Cook the vegetables. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and jalapeno pepper to the pot. Cook for 4 minutes, stirring frequently.
- Add the aromatics. Add the garlic and spices and stir for another minute, toasting the spices.
- Simmer. Add the chicken broth and pureed bean mixture and simmer uncovered for 15 minutes.
- Stir in the rest. Stir in the green chilies, chicken, corn, white beans, and chopped cilantro. Simmer for a couple of minutes, until it's warmed through. Then add the lime juice and give it another stir.
- Garnish with your favorite toppings such as avocado, jalapeno, cilantro, and cheese before serving.
Video
Notes
- The pureed bean mixture helps to thicken the chili without any additional dairy needed. It creates a wonderful soupy texture. But if you'd like it ultra-creamy, you can always add 4oz of cream cheese, sour cream, or even coconut cream to the chili.
- This chili is flavorful, but not overly spicy. If you'd like a little bit more heat, feel free to add ¼ - ½ teaspoon of cayenne pepper.
- Use your preferred white beans, they all work great!
- Cannellini Beans: These are similar to Great Northern, but are a bit more dense and larger.
- Great Northern Beans: These creamy-colored beans are light, hold their shape well, and are naturally nutty in flavor. Best of all, they absorb spices easily, making them perfect for soaking in all the white chicken chili flavors.
- Navy Beans: Navy beans are on the smaller side with a mild flavor and creamy texture. I use them in my marinated white beans, baked beans, and white bean dip.
- Swap out the beans with chickpeas instead! They provide a similar texture and the same amount of protein.
Nutrition
Calories: 420kcal | Carbohydrates: 43g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 915mg | Potassium: 1171mg | Fiber: 9g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 46mg | Calcium: 147mg | Iron: 7mg