When you're looking to spice up your weeknight dinners, white chicken chili can be a standout choice. You've got the classic version that many love, but there are also creamy, spicy, and even slow cooker variations that can cater to any palate. Each recipe has its own unique touch, whether you're in the mood for something rich or a bit of heat. But which one will suit your taste best? Let's investigate these five enticing recipes that promise to bring something special to your table.
Classic White Chicken Chili
Classic white chicken chili is a comforting and flavorful dish that combines tender chicken, creamy beans, and zesty spices. Perfect for chilly evenings or gatherings with friends, this recipe is sure to warm your heart and satisfy your taste buds.
With its mild heat and rich flavors, it can be enjoyed on its own or topped with your favorite garnishes for an extra kick.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup corn (fresh or canned)
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro, lime wedges
Cooking Instructions
In a large pot, heat the olive oil over medium heat and add the diced onion, cooking until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant. Add the chicken breasts, diced green chilies, cumin, chili powder, oregano, and season with salt and pepper.
Pour in the chicken broth and bring to a simmer. Cook for approximately 20 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred it with two forks before returning it to the chili.
Stir in the white beans and corn, and let everything simmer together for another 10 minutes to meld the flavors.
Extra Tips
For an extra depth of flavor, consider adding a splash of lime juice just before serving or topping the chili with diced avocado for creaminess.
Adjust the thickness of your chili by adding more or less chicken broth, depending on your preference for consistency.
Feel free to experiment with different types of beans or add some chopped jalapeños for a spicier kick.
This chili also freezes well, so make a big batch and save some for later!
Creamy White Chicken Chili
Creamy white chicken chili is a delightful twist on traditional chili that incorporates tender chicken, creamy textures, and a medley of spices and beans. This dish is perfect for cozy nights or gatherings with friends and family.
It's not only hearty and satisfying but also relatively simple to prepare, making it an excellent choice for busy weeknights or meal prep. Serve it with cornbread or tortilla chips for a complete meal that everyone will enjoy.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
In a large pot over medium heat, heat the olive oil and sauté the diced onion until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant. Place the chicken breasts into the pot along with the white beans, green chilies, chicken broth, cumin, chili powder, paprika, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through.
Remove the chicken, shred it using two forks, and then return it to the pot. Stir in the heavy cream and shredded cheese, allowing everything to heat through and combine for an additional 5 minutes.
Extra Tips:
For added flavor, you can marinate the chicken in lime juice and spices before cooking.
If you prefer a thinner chili, add more chicken broth until you reach your desired consistency.
For a spicier version, consider adding diced jalapeños or a dash of cayenne pepper.
This dish can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for future meals.
When serving, top each bowl with fresh cilantro and a squeeze of lime for a burst of freshness. Enjoy your creamy white chicken chili!
Spicy White Chicken Chili
Spicy white chicken chili is a delicious and warming dish that brings together tender chicken, creamy beans, and a kick of heat. This recipe balances spicy jalapeños with the coolness of sour cream and lime, making it a perfect meal for chilly nights or a cozy gathering with friends. The combination of spices and ingredients will leave your taste buds dancing, while the simplicity of preparation makes it an excellent choice for both novice and experienced cooks.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 jalapeños, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 2 (15-ounce) cans white beans (like cannellini), drained and rinsed
- 1 cup corn (frozen or fresh)
- Salt and pepper to taste
- 1/2 cup sour cream
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
To cook the spicy white chicken chili, start by heating the olive oil in a large pot over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.
Next, add the cumin, chili powder, and smoked paprika, stirring to combine. Place the chicken breasts into the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through.
Remove the chicken, shred it, and return it to the pot along with the white beans and corn. Simmer for another 10 minutes, adjusting the seasoning with salt and pepper. Finally, stir in the sour cream and lime juice before serving, garnishing with fresh cilantro if desired.
For the best results when making this spicy white chicken chili, consider marinating your chicken in lime juice and spices for a few hours prior to cooking to improve the flavor. You can also adjust the heat level by adding more or fewer jalapeños, or even including diced serrano peppers for an extra kick.
To make the chili even creamier, you can blend a portion of the white beans before adding them back to the pot. Leftovers store well in the fridge and can be frozen for later enjoyment, making this dish not only delicious but also convenient!
Slow Cooker White Chicken Chili
Slow cooker white chicken chili is a hearty and comforting dish that's perfect for busy days or chilly evenings. This flavorful chili combines tender shredded chicken, creamy white beans, and a blend of spices to create a delicious meal that simmering all day long allows the flavors to meld beautifully. Simply toss all the ingredients into your slow cooker, and let it do the work while you go about your day.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup sour cream or Greek yogurt
- Fresh cilantro, for garnish (optional)
- Shredded cheese, for serving (optional)
To cook the chili, place the chicken breasts at the bottom of the slow cooker, followed by the white beans, diced green chilies, onion, garlic, chicken broth, cumin, chili powder, paprika, salt, and black pepper.
Stir to combine the ingredients, making sure the chicken is submerged in the broth. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
Once cooked, remove the chicken, shred it, and return it to the pot along with the corn and sour cream. Stir well, and let it warm through for an additional 10-15 minutes before serving. Garnish with fresh cilantro and shredded cheese if desired.
When making slow cooker white chicken chili, feel free to customize the recipe by adding additional vegetables like bell peppers or zucchini to boost nutrition and flavor.
For a creamier texture, consider adding a splash of heavy cream or cream cheese at the end of cooking. Leftovers store well in the fridge for up to 3 days and can also be frozen for later enjoyment.
Adjust the spice level according to your preference by adding more chili powder or diced jalapeños for extra heat!
Quick Weeknight White Chicken Chili
Quick Weeknight White Chicken Chili is a delicious and comforting dish that can be prepared in no time, making it perfect for busy evenings. With tender chicken, creamy white beans, and a blend of flavorful spices, this chili is both satisfying and nutritious. It's an ideal meal to warm you up, and the best part is that it can be ready in under 30 minutes, allowing you to enjoy a hearty dinner without the hassle.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp pepper
- 1 cup heavy cream or half-and-half
- 1 cup corn (fresh, frozen, or canned)
- Chopped cilantro and lime wedges for serving
Instructions:
In a large pot over medium heat, sauté the diced onion and minced garlic until they're soft and fragrant, about 3-4 minutes.
Add the shredded chicken, white beans, diced green chilies, chicken broth, cumin, chili powder, salt, and pepper to the pot, stirring to combine.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
Stir in the heavy cream and corn, cooking for an additional 5 minutes until heated through.
Serve hot, garnished with chopped cilantro and a squeeze of lime.
Extra Tips:
To improve the flavor of your white chicken chili, consider adding a teaspoon of smoked paprika or a splash of hot sauce for some extra kick.
You can also customize the thickness of the chili by adjusting the amount of broth and cream you use.
For a lighter version, substitute the heavy cream with Greek yogurt just before serving, which will add creaminess without the extra calories.
Additionally, this chili is perfect for meal prepping; simply store leftovers in the refrigerator or freeze for up to 3 months for a quick meal later on.