This white chicken chili recipe is a flavorful dish made with beans, shredded chicken, and creamy broth, with a touch of spice from jalapeños and finished with a squeeze of fresh lime. Add this dish to your recipe repertoire. It makes a wonderful alternative to traditional tomato based chili.
WHITE CHICKEN CHILI IS CREAMY, DELICIOUS, AND EASY TO MAKE, PLUS YOU CAN FREEZE IT
The numerous topping options make this chili a great way for your family or guests to customize to their liking. You can also keep it simple or sneak in extra veggies for yourself or kids.
White Chicken Chili Recipe Ingredients
- Organic Chicken Breasts that are skinless and boneless provide the tender meat for this recipe. You’ll cook separately, shred or dice, and add back into the chili.
- Organic Chicken Broth is the base used in white chicken chili. It’s best to buy a carton of chicken broth as opposed to chicken bouillon granules as the latter tends to have a much higher sodium content.
- Onion and Garlic always add a depth of flavor and wonderful aromas. Plus, they’re filled with health benefits. Use fresh minced garlic if you can.
- Green Chiles give this dish a bit of spice but not overwhelmingly so. The recipe calls for 7 oz of mild green chiles.
- Cumin, Chili Powder, Oregano, Paprika, Cayenne all the spices that add a mouth full of flavor. You can choose to season your chicken with a mix of these before adding them to the chili. I typically use a generous amount of sea salt and black pepper with a dash of cumin.
- Cannellini Beans or Great Northern Beans are the main beans used in white chicken chili. You can always add more than two cans if you’re going for a vegetarian dish.
- Frozen Corn balances the heat from the main spices and jalapeños by adding a touch of sweetness.
- Plain Whole Fat Greek (or Regular) Yogurt creates a creamier chili. Add ¾ cup of either Greek or regular (whole fat) yogurt. Whole fat yogurts do not contain as many additives as low-fat yogurts and make you feel fuller.
- Fresh Lime Juice adds the perfect amount of acidity to finish the dish. If you absolutely have to use bottled you can, but try to use fresh lime.
- Toppings range from cilantro to avocado, to green onions, and jalapeños. Use all of them, mix and match, or stick with just one.
- Add More Veggies by using 2-3 large carrots diced or ½ cup of frozen peas. You can add more or less to your liking.
White Chicken Chili Recipe Tips
This dish is super simple to make and straightforward. However, here are some tips to help along the way.
- Cook the Chicken First and Season How You’d Like. I typically season it with a generous amount of sea salt, freshly ground black pepper, and a dash or two of cumin.
- Shred or Dice the Chicken. I’ve used both methods but personally prefer the texture of shredded chicken. Simply use two forks to shred.
- Add Creaminess by pureeing 1 cup of beans and ¼ cup of broth. If you don’t have a food processor or blender you can simply use a fork to mash the beans.
- Want to make it vegetarian? Add an additional can of beans in place of the chicken
- Need it to be dairy-free? You can completely eliminate the yogurt. It may not be as creamy but will still be delicious.
- Top the dish with yogurt instead of sour cream. Use yogurt as a topping by adding a spoonful to the chili when served.
- Serve with homemade tortillas. Try these easy to make, delicious homemade flour tortillas.
- Kick up the spiciness by using hot green chilies and/or adding more green chilies.
- Prefer less spicy? Use less than the 7 oz of chilies the recipe calls for or completely eliminate.
- For a quicker meal cook the chicken the night before and add to the chili the next day.
Crockpot White Chicken Chili Recipe
You may be wondering if this can be made in the crockpot. The answer is yes. Here’s a simple method:
- Add chicken, spices, onion, garlic, green chilies, chicken broth, beans and corn to the crockpot. [If using you can also add carrots and peas at this time as well]
- Cook on high for 3-4 hours or low for 8 hours
- Take chicken out, place in a bowl, and shred. Then add back into crockpot.
- Add full-fat yogurt either Greek or regular, stir, then cover and cook on HIGH for 15 minutes or until chili is thickened and creamy.
- Add fresh lime juice.
- Stir and serve with toppings.
Storage Tips
You can keep this chili in the refrigerator for 3-4 days in an airtight container. I personally like these Instagram with the hashtag #megansophiewellness.
White Chicken Chili Recipe
This white chicken chili recipe is a flavorful dish made with beans, shredded chicken, and creamy broth, with a touch of spice from jalapeños and finished with a squeeze of fresh lime. Add this dish to your recipe repertoire. It makes a wonderful alternative to traditional tomato based chili.
Ingredients
Separately Cooked Chicken
- 1 pound organic chicken breasts (boneless and skinless)
- 1 tablespoon extra virgin olive oil
- 1 big pinch sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cumin
White Chili Base
- 1 tablespoon extra virgin olive oil (divided)
- 1/2 cup yellow onion, diced (about half of a medium onion)
- 3 cloves of garlic, minced
- 1 7 ounce can of green chilies (mild or hot)
- 1 1/2 teaspoon cumin
- 3/4 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 32 ounces chicken broth
- 2 15 ounce cans of organic cannellini beans, rinsed and drained (Great Northern or Navy Beans work too)
- 1 1/2 cups frozen corn
- 1 cup whole-fat, plain Greek or regular yogurt
- Sea talt and freshly ground pepper (to taste)
- 1 tablespoon fresh lime juice
Optional Toppings
- Cilantro
- Avocado
- 1 tablespoon Whole-fat, plain Greek or regular yogurt
- Fresh lime juice (a squeeze)
- Jalapeños (sliced)
Instructions
Cook and Shred the Chicken
- Heat 1 tablespoon of extra virgin olive oil in a seasoned cast-iron or non-stick skillet over medium heat, add chicken, a big pinch of sea salt and few twists of freshly ground pepper (1/4 tsp), plus a dash (1/4 tsp) of cumin. Cook the chicken until no longer pink and the internal temperature reaches 165°F.
- Once cooked, place the chicken in a bowl and shred it using two forks. Set aside.
White Chili Base
- In a separate nonstick pot, heat 1 tablespoon of extra virgin olive oil over medium heat, add diced onion, and cook for 3-5 minutes until translucent. Next, add the minced garlic and cook for 30 more seconds. Then stir in the green chile and spices and cook for 30 more seconds.*
- Set aside 1 cup of beans for later. To the pot, add the chicken broth and the rest of the beans. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes.
- In a food processor, add 1/4 cup of the broth and 1 cup of beans. Puree until almost smooth.
- To the chili, add the chicken, whole-fat yogurt along with corn, whole beans, and pureed beans, and stir. Simmer 5-10 minutes longer.
- Serve with cilantro, avocado slices, lime wedges, plain yogurt, jalapeños and tortilla chips if desired.
Notes
* If you decide to use carrots (2-3 large carrots, diced) add them at the beginning with the onion.
**If you don't have a food processor you can simply use a fork to mash up 1 cup of beans.
***If using peas add them when the corn is added.
Need this chili to be vegetarian? Substitute vegetable broth in place of chicken broth and add one more can of cannellini beans in place of chicken.
Want to make it spicier? Use hot instead of mild chilies and/or add more than 7 ounces.
*Crockpot Version*
You may be wondering if this can be made in the crockpot. The answer is yes. Here’s a simple method:
- Add chicken, spices, onion, garlic, green chilies, chicken broth, beans and corn to the crockpot. [If using you can also add carrots and peas at this time as well]
- Cook on high for 3-4 hours or low for 8 hours
- Take chicken out, place in a bowl, and shred. Then add back into the crockpot.
- Add full-fat yogurt either Greek or regular, stir, then cover and cook on HIGH for 15 minutes or until chili is thickened and creamy.
- Add fresh lime juice.
- Stir and serve with toppings.
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