Cozy White Chicken Chili Recipe
As the cooler weather rolls in and the leaves begin to fall, nothing warms the heart quite like a bowl of creamy White Chicken Chili. The comforting aromas of savory spices waft through your kitchen, beckoning your loved ones to gather around the table, bringing a sense of coziness to any meal. This dish holds a special place in my heart, a favorite from chilly evenings spent with family, each spoonful rich with flavor and warmth. Perfect for an easy weeknight dinner or a leisurely weekend gathering, this White Chicken Chili is sure to become a cherished recipe in your home. Trust me, you’ll want to pin this one for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights, this dish comes together in about an hour, from start to finish!
- Comforting and Creamy: Every spoonful is a creamy delight, packed with tender chicken and nourishing beans.
- Crowd-Pleasing Flavor: The zesty combination of spices produces an aromatic blend that your entire family will love.
- Versatile Dishes: Can be served with a side of cornbread or tortilla chips, making it a fun, customizable meal.
- Make-Ahead Friendly: This chili tastes even better the next day, making it great for meal prep or leftovers!
What You’ll Need
- 600–700 g raw bone-in chicken thighs (about 1.3–1.5 lb)
- 1.2 l cold water (about 5 cups), enough to cover the chicken
- 1 small onion (about 100 g), for the broth
- 1 carrot (about 100 g)
- 1 bay leaf
- 5–6 black peppercorns
- 1 tablespoon olive oil
- 1 medium onion, diced (separate from the broth onion)
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken (280–300 g, from the broth steps above, or about 1 large cooked chicken breast)
- 2 cans white beans, drained and rinsed (15 ounces each)
- 1 can diced green chilies (4 ounces)
- 3 cups chicken broth (720 g, from the broth steps above, or low-sodium store-bought)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack or white cheddar cheese
- To taste fresh cilantro for garnish (optional)
- To taste lime wedges for serving (optional)
How to Make White Chicken Chili
- Start by making the broth and shredded chicken. Place the chicken thighs in a pot and pour over the cold water, bringing it slowly to a gentle simmer. Skim off the foam with a spoon.
- Add the halved onion, the carrot cut into large pieces, the bay leaf, and the peppercorns. Hold off on adding salt for now.
- Simmer over low heat, with the lid partly on, for about 40–50 minutes, ensuring the broth maintains a gentle bubble. The chicken is ready when the temperature in the thickest part (not touching the bone) reads 74 °C (165 °F).
- Carefully lift out the chicken and let it cool for 5–10 minutes. Once manageable, remove the skin and pull the meat off the bones.
- To shred, hold a piece of warm chicken with one fork and pull the meat apart along the grain with a second fork, creating thin strands. Warm chicken shreds more easily than cold.
- Strain the broth through a sieve. For the chili, measure out 720 g of broth and 280–300 g of shredded chicken. If you’re slightly short on broth, simply top it up with a bit of water.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add shredded chicken, white beans, diced green chilies, chicken broth, cumin, oregano, chili powder, salt, and black pepper. Stir everything together.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes to allow the flavors to meld.
- Remove the pot from heat and stir in the sour cream and shredded cheese until everything is well combined and melted.
- Taste the chili and adjust seasoning if needed.
- Ladle the chili into warm bowls and garnish with fresh cilantro and lime wedges if desired.
Variations & Creative Twists
- Zesty Lime Chicken Chili: Add the zest of one lime into the pot for a fresh kick.
- Vegetarian Option: Swap the chicken for diced zucchini and add more beans for protein.
- Creamy Avocado Addition: Top finished chili with sliced avocado for an extra creamy texture.
- Spicy Kick: Add some diced jalapeños or a dash of hot sauce for those who love a bit of heat in their meal.
Chef Emma’s Helpful Tips
- Make Ahead: This chili can be made a day ahead and stored in the refrigerator. The flavors only get better overnight!
- Storage Suggestions: Leftovers can be stored in an airtight container in the refrigerator for 3–4 days.
- Double the Recipe: Feeding a crowd? This recipe can easily be doubled; just ensure you have a big enough pot!
- Ingredient Swaps: Use rotisserie chicken for even quicker prep! Just skip the broth-making step.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: Approximately 400
- Carbohydrates: 30g
- Sugar: 2g
- Fat: 18g
- Protein: 35g
- Sodium: 800mg
Frequently Asked Questions
Can I make this ahead?
Yes, this chili actually tastes better the next day after the flavors have melded!
Can I use different ingredients?
Absolutely! Feel free to customize with different beans or even swapping chicken for turkey.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for 3–4 days.
How long does it last?
Leftovers can be frozen for up to 3 months. Just thaw and reheat before serving!
A Cozy Closing Note
This White Chicken Chili is a warm embrace on a chilly day, bringing not just flavor but comfort and connection. It’s the kind of dish that turns a simple meal into a cherished memory, perfect for sharing with family and friends. Save this recipe to your Pinterest board so it’s ready when you need a cozy treat!
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Cozy White Chicken Chili
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
A creamy and comforting White Chicken Chili, perfect for chilly evenings, packed with flavor and easy to make.
Ingredients
Scale
- 600–700 g raw bone-in chicken thighs (about 1.3–1.5 lb)
- 1.2 l cold water (about 5 cups)
- 1 small onion (for the broth, about 100 g)
- 1 carrot (about 100 g)
- 1 bay leaf
- 5–6 black peppercorns
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken (280–300 g)
- 2 cans white beans, drained and rinsed (15 ounces each)
- 1 can diced green chilies (4 ounces)
- 3 cups chicken broth (720 g)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack or white cheddar cheese
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Start by making the broth and shredded chicken. Place the chicken thighs in a pot and pour over the cold water, bringing it slowly to a gentle simmer. Skim off the foam with a spoon.
- Add the halved onion, the carrot cut into large pieces, the bay leaf, and the peppercorns. Hold off on adding salt for now.
- Simmer over low heat, with the lid partly on, for about 40–50 minutes.
- Carefully lift out the chicken and let it cool for 5–10 minutes. Once manageable, remove the skin and pull the meat off the bones.
- To shred, hold a piece of warm chicken with one fork and pull the meat apart along the grain with a second fork.
- Strain the broth through a sieve. Measure out 720 g of broth and 280–300 g of shredded chicken.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add shredded chicken, white beans, diced green chilies, chicken broth, cumin, oregano, chili powder, salt, and black pepper.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes.
- Remove the pot from heat and stir in the sour cream and shredded cheese until everything is well combined and melted.
- Taste the chili and adjust seasoning if needed.
- Ladle the chili into warm bowls and garnish with fresh cilantro and lime wedges if desired.
Notes
This chili can be made a day ahead and tastes better the next day. Leftovers can be stored in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg
