Chunky white chicken chili has been my go-to comfort food for years, especially on those chilly evenings when only something warm and hearty will do. I first discovered this recipe during a particularly busy holiday season, and it quickly became a lifesaver. The aroma of toasted cumin and garlic filling my kitchen always signals a cozy night in. This easy chunky white chicken chili is packed with tender chicken, creamy cannellini beans, and a hint of spice from the green chiles, making it a truly satisfying meal. Let’s get cooking!
Why You’ll Love This Chunky White Chicken Chili
This isn’t just any chili; it’s a bowl of pure comfort that will become a staple in your recipe rotation. Get ready to fall in love with how easy and delicious it is!
- It’s incredibly easy to make, perfect for busy weeknights.
- The combination of tender chicken and creamy beans is pure bliss.
- It’s a healthy white chicken chili recipe that doesn’t skimp on flavor.
- The aroma of toasted spices will fill your kitchen, creating a cozy atmosphere.
- This white chicken chili with beans is satisfying without being too heavy.
- You can customize it with your favorite toppings for a personal touch.
- It’s a fantastic meal prep option for lunches throughout the week.
- This is the best chunky white chicken chili for feeding a crowd or for a comforting family dinner.
Ingredients for Chunky White Chicken Chili
Gathering these simple ingredients is the first step to creating this delicious chunky chicken chili white. I always make sure to have everything prepped before I start cooking so the process flows smoothly. For more information on ingredient sourcing and preparation, you can check out our about Niki Air Fryer page.
- 1 pound boneless, skinless chicken breasts – cut into bite-sized pieces for even cooking
- 1 tablespoon olive oil – for sautéing the aromatics
- 1 medium onion, diced – about 1 cup, this forms the flavor base
- 3 cloves garlic, minced – essential for that savory depth
- 1 can (15 oz) white beans (like cannellini or Great Northern), drained and rinsed – these creamy beans are key to the texture of this white chicken chili with beans
- 1 can (4 oz) diced green chiles – adds a mild heat and subtle flavor
- 1 teaspoon ground cumin – provides warmth and earthiness
- 1 teaspoon chili powder – for a classic chili flavor
- ½ teaspoon oregano – adds a fragrant, herbaceous note
- 4 cups chicken broth – the liquid base for our chili
- 1 cup corn (fresh or frozen) – adds a touch of sweetness and texture
- Salt and pepper to taste – to enhance all the flavors
- ½ cup heavy cream (optional) – for a wonderfully creamy white chicken chili
- Fresh cilantro, for garnish – for a burst of freshness
- Lime wedges, for serving – to brighten up the finished dish
How to Make Chunky White Chicken Chili
Making this white chicken chili recipe is a straightforward process that yields incredibly flavorful results. I love how quickly everything comes together on the stovetop, making it a perfect weeknight meal. Follow these simple steps and you’ll be enjoying a warm bowl of deliciousness in no time!
Stovetop Method
- Step 1: Prepare the Chicken
Start by cutting 1 pound of boneless, skinless chicken breasts into bite-sized pieces. I like to season them generously with salt and pepper right away, as this helps to build flavor from the very beginning.
- Step 2: Sauté Aromatics
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add 1 medium diced onion and sauté for about 5 minutes, or until it becomes nice and translucent. Then, stir in 3 cloves of minced garlic and cook for just another minute until you can really smell its fragrant aroma.
- Step 3: Cook Chicken and Spices
Add the seasoned chicken pieces to the pot with the onions and garlic. Cook, stirring occasionally, until the chicken is no longer pink on the outside, which usually takes about 5-7 minutes. Now, it’s time to toast the spices! Stir in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and ½ teaspoon of oregano. Cook for 1-2 minutes, stirring constantly, until the spices become very fragrant. This step really wakes them up!
- Step 4: Combine and Simmer
Next, mix in 1 can (15 oz) of drained and rinsed white beans and 1 can (4 oz) of diced green chiles. Pour in 4 cups of chicken broth and add 1 cup of corn (fresh or frozen works great). Bring the mixture to a boil, then immediately reduce the heat to low, cover, and let it simmer gently for at least 20 minutes. This simmering time is crucial for allowing all those wonderful flavors to meld together into a truly outstanding chunky chicken chili white.
- Step 5: Finishing Touches
If you’re craving an even creamier white chicken chili, now is the time to stir in ½ cup of heavy cream. Taste your chili and adjust the seasoning as needed with more salt and pepper. This step ensures your easy chunky white chicken chili is perfectly balanced.
- Step 6: Serve
Ladle the hot, delicious chunky white chicken chili into bowls. Garnish generously with fresh cilantro and serve with lime wedges on the side. A squeeze of fresh lime juice really brightens up all the flavors!
Pro Tips for the Best Chunky White Chicken Chili
I’ve learned a few tricks over the years to make this chunky chicken chili white absolutely perfect. These tips will elevate your chili from good to unforgettable!
- Always toast your dried spices for about a minute in the pot before adding liquids. This unlocks their full flavor potential and makes your chili taste richer.
- Don’t skip the simmering time! Allowing the chili to gently bubble for at least 20 minutes lets the flavors meld beautifully, creating a deeper, more complex taste.
- For an extra layer of flavor, consider adding a tablespoon of lime juice right at the end. It adds a subtle brightness that complements the creamy beans and chicken.
What’s the secret to perfect Chunky White Chicken Chili?
The secret lies in toasting the spices to release their oils and allowing the chili to simmer long enough for the flavors to meld. This ensures a rich, complex taste in every spoonful of this chunky chicken chili white.
Can I make Chunky White Chicken Chili ahead of time?
Absolutely! This white chicken chili recipe actually tastes even better the next day. Prepare it completely, let it cool, and store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. For more information on food storage, you can refer to terms of use.
How do I avoid common mistakes with Chunky White Chicken Chili?
A common mistake is not toasting the spices, which results in a dull flavor. Another pitfall is overcooking the chicken, making it dry. Ensure you brown it just until no longer pink.
Best Ways to Serve Chunky White Chicken Chili
This hearty and flavorful chunky white chicken chili is incredibly versatile and pairs wonderfully with a variety of sides. I love serving it as a complete meal that feels both comforting and satisfying. For a classic pairing, a side of warm cornbread or crusty bread is perfect for dipping into the rich broth.
You can also elevate your bowl with a selection of delicious toppings. Think shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, sliced avocado, or a sprinkle of fresh chopped cilantro. These additions not only add texture and visual appeal but also allow everyone to customize their own bowl of this amazing chunky chicken chili white. You can find more recipe ideas on our last recipes page.
Nutrition Facts for Chunky White Chicken Chili
This healthy white chicken chili recipe is a nutritious option for a satisfying meal. Here’s a breakdown of what you can expect per serving, though remember that values can vary based on your specific ingredients and whether you include the optional cream. For privacy concerns, please see our privacy policy.
- Calories: Approximately 350-450 (varies with cream)
- Fat: Varies
- Saturated Fat: Varies
- Protein: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Sugar: Varies
- Sodium: Varies
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Chunky White Chicken Chili
One of the best things about this easy chunky white chicken chili is how well it stores and reheats, making it perfect for meal prep. Once your delicious white chicken chili with beans has finished simmering, let it cool down slightly before transferring it to airtight containers. Storing it in the refrigerator is ideal for immediate use; it will keep well for about 3 to 4 days. I often make a big batch on Sunday, and I have lunches ready for the week! For information on data handling, please review our GDPR compliance.
If you want to save some for later, this chunky chicken chili white freezes beautifully for up to 3 months. When you’re ready to enjoy it again, the best way to reheat is to let it thaw overnight in the refrigerator. Then, gently warm it on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
Frequently Asked Questions About Chunky White Chicken Chili
What is chunky white chicken chili?
Chunky white chicken chili is a hearty stew made with tender chicken pieces, white beans (like cannellini or Great Northern), chicken broth, and a flavorful blend of spices such as cumin and chili powder. It’s known for its lighter color compared to traditional red chili and often includes ingredients like green chiles for a mild kick. It’s a comforting and satisfying dish perfect for any occasion.
Why is white chicken chili good?
This white chicken chili recipe is so good because it offers a wonderful balance of flavors and textures. The tender chicken, creamy beans, and savory broth create a satisfying meal that’s both comforting and relatively light. It’s also incredibly versatile, allowing for customization with various toppings and spices, making it a crowd-pleaser for many different palates.
Can I make this a vegetarian white chicken chili alternative?
Absolutely! To create a vegetarian white chicken chili alternative, simply omit the chicken. You can replace the chicken with additional white beans, chickpeas, or even heartier vegetables like diced mushrooms or cauliflower. Ensure you use vegetable broth instead of chicken broth for a fully vegetarian dish. The rest of the spices and aromatics remain the same, creating a delicious meat-free version.
How do I make a spicy white chicken chili?
To make a spicier white chicken chili, you can easily increase the heat! Add an extra can of diced green chiles, or opt for hotter varieties like jalapeños or serrano peppers (minced finely). You could also add a pinch of cayenne pepper or a dash of your favorite hot sauce to the simmering chili. Adjust the spice level to your personal preference for a truly spicy white chicken chili experience.
Variations of Chunky White Chicken Chili You Can Try
This versatile white chicken chili recipe is a fantastic base for all sorts of delicious variations. Whether you’re looking for a different cooking method or a dietary swap, there’s an option for everyone. I love experimenting with these to keep things exciting! For general inquiries, feel free to contact us.
- Slow Cooker Chunky White Chicken Chili: For a hands-off approach, simply combine all ingredients (except heavy cream, cilantro, and lime) in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. This is a fantastic way to make a healthy white chicken chili recipe with minimal effort.
- Instant Pot White Chicken Chili: Use the sauté function to brown the chicken and aromatics, then add the rest of the ingredients (except cream and garnishes). Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. It’s a quick and easy chunky white chicken chili!
- Vegetarian White Chicken Chili Alternative: If you prefer a meat-free meal, you can easily transform this into a vegetarian white chicken chili alternative. Swap the chicken for an extra can of white beans or chickpeas, and use vegetable broth instead of chicken broth.
- Spicy White Chicken Chili: Amp up the heat by adding a pinch of cayenne pepper, a diced jalapeño (seeds removed for less heat, kept for more), or a dash of your favorite hot sauce. This creates a delightfully spicy white chicken chili that’s full of flavor.
Hearty Chunky White Chicken Chili: 1 Delicious Bowl
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
Chunky White Chicken Chili is a comforting and flavorful dish made with tender chicken, creamy beans, and a blend of spices. It’s easy to prepare, nutritious, and perfect for any occasion.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- 4 cups chicken broth
- 1 cup corn (fresh or frozen)
- Salt and pepper to taste
- ½ cup heavy cream (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the chicken: Cut chicken breasts into bite-sized pieces. Season with salt and pepper.
- Heat oil in a large pot over medium heat.
- Add diced onion and sauté for about 5 minutes until translucent.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add chicken pieces and cook until no longer pink, about 5-7 minutes.
- Stir in cumin, chili powder, and oregano. Cook for 1-2 minutes to toast the spices.
- Mix in the white beans and diced green chiles.
- Add chicken broth and corn. Bring to a boil, then reduce to a simmer.
- Simmer for 20 minutes, allowing flavors to meld.
- If desired, stir in heavy cream for a richer texture.
- Check seasoning and adjust with salt or pepper if needed.
- Ladle into bowls and garnish with fresh cilantro and lime wedges.
Notes
- For best flavor, use fresh ingredients.
- Adjust spice levels to your preference.
- Add other vegetables like bell peppers or spinach for extra nutrition.
- Serve with toppings like shredded cheese or avocado.
- Variations include adding spinach, smoked paprika, using green enchilada sauce, or making it vegetarian with mushrooms or chickpeas.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-450 (varies with cream)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
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