White Chicken Chili
Is it just me, or does white chicken chili have magical powers? One minute you’re shivering from that winter chill, the next you’re wrapped in a warm, spicy hug that makes everything better. This recipe has been my secret weapon for years – creamy, savory, with just the right kick of heat.
What makes this white chicken chili special is the perfect balance between creaminess and heat. The tender chicken and hearty beans swim in a velvety broth that’s spiked with green chiles and jalapeño. It’s lighter than traditional beef chili but every bit as satisfying. Plus, it’s ready in just 35 minutes, which means comfort food doesn’t have to be an all-day affair.
Ingredients
For the chili base:
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 jalapeño, cored and chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
For the liquid and protein:
- 3 cups chicken stock
- 3 to 4 cups shredded cooked chicken
- 2 (4-ounce) cans chopped green chiles
- 2 (15-ounce) cans Great Northern beans
- 1/2 cup whole-kernel corn
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 cups whole milk
- Fine sea salt and freshly-ground black pepper
For garnishing:
- Chopped fresh cilantro
- Crumbled tortilla chips
- Diced avocado
- Sliced jalapeños
- Shredded Monterrey Jack cheese
- Sour cream
Steps
- Sauté the veggies. Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add onion and jalapeño, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent with slightly browned edges. This creates the flavor foundation, so don’t rush this step. Add the garlic and sauté for an additional 1-2 minutes, stirring frequently, until fragrant but not browned. Garlic burns easily, so watch carefully during this stage. Stir in the flour until it is evenly combined (no white specks should remain) and sauté for 1 more minute, stirring frequently. This quick cooking eliminates the raw flour taste and creates the thickening base.
- Build and simmer the chili. Gradually add in the chicken broth about 1/2 cup at a time, stirring constantly to prevent lumps from forming. The mixture will initially thicken dramatically before thinning out as you add more broth. Stir in the cooked chicken, green chiles, beans, corn, cumin and oregano. Continue cooking until the soup reaches a simmer (look for small bubbles around the edge of the pot), then reduce heat to medium-low and continue simmering for about 5 minutes to allow the flavors to meld. The chili should be gently bubbling, not boiling rapidly which could toughen the chicken.
- Add creaminess. Stir in the 2 cups milk and continue simmering for 5 minutes. Do not boil after adding milk as it may curdle. The chili will thicken slightly during this time. If it gets too thick, add a splash more chicken broth to reach your desired consistency.
- Season to perfection. Give the soup a taste, and season generously with salt and pepper as needed. Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust to taste. The amount needed will depend on how salty your chicken stock was to begin with.
- Serve and garnish. Serve warm in deep bowls, topped with your favorite garnishes. For the best experience, offer garnishes in separate bowls so everyone can customize their chili. The hot chili will slightly melt the cheese, creating delicious strings with each spoonful.
Smart Swaps
- Use coconut milk instead of regular milk for a dairy-free version (use the same 2 cup measurement)
- Substitute cannellini beans for Great Northern beans if that’s what you have on hand
- Try rotisserie chicken to save prep time – one medium rotisserie chicken yields about 3-4 cups shredded meat
- Replace jalapeño with 1/4 teaspoon cayenne pepper for a different heat profile
Make It Diabetes-Friendly
- Skip the flour thickener and instead purée 1 cup of the beans with 1/2 cup broth to create a natural thickener (reduces carbs by approximately 5g per serving)
- Use unsweetened almond milk instead of whole milk to cut carbs by approximately 6g per serving
- Serve with 1/4 avocado instead of tortilla chips to reduce glycemic impact while adding healthy fats
- Limit corn to 1/4 cup total in the recipe to further reduce carb count by 3g per serving
- Pair with a side salad dressed with olive oil and vinegar to slow carbohydrate absorption
Pro Tips
- For deeper flavor, use a rotisserie chicken and add the bones to your broth while simmering (just remove before serving)
- This chili actually tastes better the next day, so consider making it ahead
- For thicker chili, mash about 1/4 of the beans with a fork before adding to the pot
- Control the heat level by keeping or removing the jalapeño seeds (seeds = more heat)
- Freeze individual portions in freezer-safe containers for up to 3 months for quick weeknight meals