Easy White Chicken Chili: A Quick and Delicious Weeknight Meal
Are you looking for a comforting, flavorful, and easy-to-make meal that’s perfect for a busy weeknight? Look no further than this Easy White Chicken Chili! This recipe is packed with tender chicken, creamy white beans, flavorful spices, and a hint of heat, all coming together in a rich and satisfying broth. It’s a crowd-pleaser that can be customized to your liking and made in under an hour. Forget slaving over a complicated recipe – this white chicken chili is your new go-to comfort food!
## Why You’ll Love This Recipe
* **Quick and Easy:** This recipe uses simple ingredients and comes together in less than an hour, making it ideal for busy weeknights.
* **Flavorful:** A blend of spices, including cumin, chili powder, and oregano, gives this chili a delicious and complex flavor.
* **Comforting:** The creamy texture and warm, savory flavors make this chili incredibly comforting, especially on a chilly day.
* **Customizable:** Easily adjust the spice level and add your favorite toppings to make it your own.
* **Healthy(ish):** Packed with protein and fiber, this chili is a relatively healthy and satisfying meal.
* **Versatile:** Great as leftovers or for meal prepping!
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather the ingredients. Here’s what you’ll need:
* **Chicken:** 1.5 – 2 pounds boneless, skinless chicken breasts or thighs. Using pre-cooked rotisserie chicken is also a great shortcut!
* **Olive Oil:** 1 tablespoon, for sautéing the vegetables.
* **Onion:** 1 medium yellow onion, chopped.
* **Garlic:** 2-3 cloves, minced.
* **Canned White Beans:** 2 (15-ounce) cans of great northern beans, cannellini beans, or navy beans, drained and rinsed. Using a combination of beans adds complexity.
* **Canned Green Chiles:** 1 (4-ounce) can of diced green chiles, undrained.
* **Chicken Broth:** 6-8 cups, depending on your desired consistency. Low-sodium is recommended so you can control the saltiness.
* **Ground Cumin:** 2 teaspoons.
* **Chili Powder:** 1-2 teaspoons, depending on your spice preference.
* **Dried Oregano:** 1 teaspoon.
* **Salt and Pepper:** To taste.
* **Optional Toppings:** Sour cream, shredded cheese (Monterey Jack, cheddar, or pepper jack), avocado, cilantro, lime wedges, tortilla chips, hot sauce.
## Step-by-Step Instructions
Now, let’s get cooking! Follow these simple steps to make the best Easy White Chicken Chili:
**Step 1: Prepare the Chicken**
* If using raw chicken, you have a few options:
* **Poaching:** Place the chicken breasts in a large pot and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Shred with two forks. This method results in very tender chicken. Reserve some of the poaching liquid to add to the chili for extra flavor.
* **Sautéing:** Cut the chicken into bite-sized pieces. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned and cooked through. This method adds a bit of color and flavor to the chicken.
* **Rotisserie Chicken:** If using rotisserie chicken, simply shred or dice the chicken meat.
**Step 2: Sauté the Vegetables**
* Heat the olive oil in the same pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
**Step 3: Add the Beans and Chiles**
* Add the drained and rinsed white beans and the undrained diced green chiles to the pot.
* Stir to combine with the onion and garlic.
**Step 4: Add the Broth and Spices**
* Pour in the chicken broth. Start with 6 cups and add more if needed to reach your desired consistency.
* Stir in the ground cumin, chili powder, dried oregano, salt, and pepper.
**Step 5: Simmer the Chili**
* Bring the chili to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 20 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
**Step 6: Shred the Chicken (if not already done)**
* If you haven’t already shredded the chicken, do so now. Add the shredded chicken to the chili.
**Step 7: Simmer for Another 10 Minutes**
* Simmer the chili for another 10 minutes to allow the chicken to warm through and the flavors to combine.
**Step 8: Adjust Seasoning and Serve**
* Taste the chili and adjust the seasoning as needed. Add more salt, pepper, chili powder, or cumin to your liking.
* Serve hot, garnished with your favorite toppings such as sour cream, shredded cheese, avocado, cilantro, lime wedges, and tortilla chips.
## Tips and Variations
* **Spice Level:** Adjust the amount of chili powder and green chiles to control the spice level. For a milder chili, use a mild chili powder and remove the seeds from the green chiles. For a spicier chili, use a spicier chili powder or add a pinch of cayenne pepper.
* **Creamy Texture:** For a creamier chili, you can blend about 1 cup of the chili using an immersion blender or a regular blender. Be careful when blending hot liquids!
* **Corn:** Add a can of drained sweet corn or frozen corn kernels for added sweetness and texture.
* **Other Vegetables:** Feel free to add other vegetables such as bell peppers, celery, or carrots. Sauté them along with the onion and garlic.
* **Beans:** Experiment with different types of white beans. Great northern beans, cannellini beans, and navy beans all work well.
* **Slow Cooker:** This recipe can easily be adapted for the slow cooker. Simply combine all the ingredients (except the toppings) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.
* **Instant Pot:** For an even faster meal, try this recipe in the Instant Pot. Sauté the onion and garlic in the Instant Pot using the sauté function. Add the remaining ingredients (except the toppings) and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Shred the chicken and serve.
* **Make Ahead:** This chili is a great make-ahead meal. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave.
* **Serving Suggestions:** Serve with a side of cornbread, crackers, or a simple salad.
## Topping Ideas
The toppings are where you can really get creative and customize your white chicken chili. Here are some of my favorite topping ideas:
* **Sour Cream or Greek Yogurt:** Adds a creamy tanginess.
* **Shredded Cheese:** Monterey Jack, cheddar, pepper jack, or a Mexican blend are all great choices.
* **Avocado:** Adds a creamy and healthy element.
* **Cilantro:** Fresh cilantro adds a bright and herbaceous flavor.
* **Lime Wedges:** A squeeze of lime juice brightens up the flavors.
* **Tortilla Chips:** Adds a crunchy texture.
* **Hot Sauce:** For an extra kick of heat.
* **Pickled Jalapeños:** Adds a tangy and spicy flavor.
* **Green Onions:** Adds a mild onion flavor and a pop of color.
## Frequently Asked Questions (FAQ)
**Q: Can I use frozen chicken?**
A: Yes, you can use frozen chicken. However, you’ll need to thaw it completely before cooking. Thawing it overnight in the refrigerator is the safest and best method. You can also quickly thaw chicken in a sealed bag in cold water, changing the water every 30 minutes.
**Q: Can I make this vegetarian?**
A: Yes, you can easily make this vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. You can also add more beans or other vegetables to make it more filling.
**Q: How do I store leftovers?**
A: Store leftover chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave.
**Q: Can I double or triple this recipe?**
A: Yes, you can easily double or triple this recipe to feed a larger crowd. Just make sure you have a large enough pot or Dutch oven.
**Q: What kind of beans should I use?**
A: Great northern beans, cannellini beans, and navy beans all work well in this recipe. You can even use a combination of beans for added complexity.
**Q: How can I make this chili thicker?**
A: If you want a thicker chili, you can either simmer it for longer to allow some of the liquid to evaporate, or you can blend about 1 cup of the chili using an immersion blender or a regular blender. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the chili while it’s simmering.
**Q: How can I make this chili thinner?**
A: If your chili is too thick, simply add more chicken broth until you reach your desired consistency.
## Enjoy!
This Easy White Chicken Chili is a delicious and satisfying meal that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner, a comforting weekend lunch, or a crowd-pleasing party dish, this recipe is sure to be a hit. So gather your ingredients, follow the simple steps, and enjoy a bowl of warm, flavorful, and easy white chicken chili! Don’t forget to share your creations and variations in the comments below – I’d love to hear how you make this recipe your own.
**Recipe Card**
[Add Recipe Card Here – If you’re using a recipe plugin, insert the shortcode here. Otherwise, create a simple recipe card with the ingredients, instructions, and nutritional information.]## More Delicious Chili Recipes
If you enjoyed this Easy White Chicken Chili, be sure to check out these other delicious chili recipes:
* [Link to another chili recipe on your blog] * [Link to another chili recipe on your blog] * [Link to another chili recipe on your blog]
Happy Cooking!