White Chicken Chili is a comforting and flavorful dish that’s perfect for cooler weather. Packed with tender chicken, creamy beans, and a touch of spice, this chili is sure to become a family favorite. Let’s gather the ingredients needed to create this delicious meal.
INGREDIENTS
- 2 tablespoons olive oil: For sautéing the vegetables and adding a rich flavor.
- 1 small onion, diced: Adds sweetness and depth to the chili.
- 2 cloves garlic, minced: Enhances the overall flavor with its aromatic quality.
- 1 teaspoon kosher salt: Balances the flavors in the dish.
- 1 teaspoon cumin: Adds a warm, earthy flavor.
- 1 teaspoon dried oregano: Contributes a subtle herbaceous note.
- 1/4 teaspoon black pepper: Adds a mild heat.
- 1/8 teaspoon crushed red pepper flakes: Adds a touch of spice.
- 1 1/4 cups low-sodium chicken broth: Provides a flavorful base for the chili.
- 4-ounce can diced green chiles: Adds a mild heat and tangy flavor.
- 1 1/2 cups chopped cooked rotisserie chicken: Adds convenience and flavor to the dish.
- 15 ounces cannellini beans, rinsed and drained: Adds creaminess and protein.
- 2 ounces light cream cheese, cut into small cubes: Adds a creamy texture to the chili.
- 2 teaspoons lime juice: Adds a fresh, tangy flavor.
- 1/2 cup freshly shredded Monterey Jack cheese, for serving: Melts beautifully on top of the chili.
- 1 diced scallion, for serving: Adds a fresh, mild onion flavor.
- 2 tablespoons freshly chopped cilantro, for serving: Adds a burst of freshness.
- 1/2 ripe avocado, sliced, for serving: Adds creaminess and a buttery texture.
- Crushed tortilla chips, for serving (optional): Adds a crunchy texture to the dish.
INSTRUCTIONS
- Step 1:
- In a medium heavy-bottomed pot, warm the olive oil over medium-high heat. Add the diced onion and sauté until it softens, about 3 minutes. Add the minced garlic and cook until fragrant, about 20 seconds. Then add the kosher salt, cumin, dried oregano, black pepper, and crushed red pepper flakes, and cook, stirring, for 1 minute.
- Step 2:
- Pour in the chicken broth and diced green chiles. Bring the mixture to a gentle bubble and simmer, uncovered, for 10 minutes. This allows the flavors to meld together.
- Step 3:
- Stir in the chopped cooked chicken, cannellini beans, light cream cheese, and lime juice. Continue to simmer for a few more minutes to warm through and allow the cream cheese to melt, creating a creamy texture.
- Step 4:
- Ladle the White Chicken Chili into bowls and top each serving with freshly shredded Monterey Jack cheese, diced scallions, chopped cilantro, sliced avocado, and crushed tortilla chips, if desired. Enjoy!
Serving and Storage Tips
- Serve the White Chicken Chili hot, topped with your favorite garnishes like shredded cheese, scallions, cilantro, avocado, and crushed tortilla chips for added flavor and texture.
- Pair with a side of cornbread or a fresh green salad for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a saucepan over medium heat until warmed through, adding a splash of chicken broth if needed to maintain the creamy consistency.
- This chili can also be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat as directed above.
Helpful Notes
- For a spicier chili, add more crushed red pepper flakes or a diced jalapeño to the pot.
- Use low-sodium chicken broth to control the saltiness of the dish, adjusting seasoning as needed.
- If you prefer a thicker chili, mash some of the beans before adding them to the pot.
- Feel free to add other vegetables like bell peppers or corn for added flavor and nutrition.
Tips from well-known chefs
- Chef Ree Drummond suggests using rotisserie chicken for convenience and flavor.
- Chef Bobby Flay recommends adding a splash of heavy cream at the end for an extra creamy texture.
- Chef Giada De Laurentiis advises garnishing with fresh lime wedges for an extra burst of citrus flavor.