This Easy White Chicken Chili Recipe is a perfect dish for a cold winter night. I can’t help it. We’ve had what feels like 90-degree temperatures since just a few short days ago. All of a sudden, I’m cold. When I’m cold, it’s time for comfort food. One of my personal favorites and a simple, elegant meal. It takes less than an hour to prepare is this hearty white chicken chili recipe.
I did a bit of research to determine the origins of white chili. It appears that the origins are murky. Chili is a Texas thing. If you ask a Texan what they like in their chili they aren’t going to say poultry and white beans! Chances are good that this is a “healthy version” of a well-loved cold-weather food.
How to make Easy White Chicken Chili
It’s easy to make this Turkey Chili recipe. Let’s first take a look at the chili ingredients:
- Olive oil
- Sweet onion
- Chicken breasts
- Great northern beans
- Chicken broth
- Jalapeño pepper
- ground cumin
- Cilantro (fresh or dried)
- Poblano pepper
- Cayenne pepper
These ingredients come together beautifully in a Dutch Oven. If you prep all of these ingredients the night before, you can quickly follow these steps to get this meal cooking in 15 minutes after returning home from work. You can let it simmer while you prepare the rest of the meal, or unwind while it simmers.
Making this White Chicken Chili Recipe is as easy as adding all the ingredients to a pot.
Once you’ve got the chili simmering, if you have the time, it’s time to bake beer bread. That starts by preheating your oven to 350°F.
Making White Chicken Chili
Step One: Brown the ingredients
In a Dutch oven over medium heat, sauté onion in oil until lightly browned. Add garlic; cook 1 minute longer and add the cubed chicken breast. Sauté until brown.
Step Two: Add the rest of the ingredients (mostly)
Stir in the broth, chilies, cumin, dried cilantro, cayenne, and kosher salt and pepper; bring to a boil. Reduce heat.
Step Three: Thicken and simmer
Rinse one can of beans and add to a dutch oven. With a fork, mash the second can of white northern beans until smooth. Add to dutch oven to thicken the sauce. Stir in lime juice. Simmer for 40 minutes.
Adapting our White Chicken Chili
What I love about cooking and repeating recipes are adaptation and improvisation. We always encourage you to play with your food. Change up recipes to suit your changing tastes and other dynamics. That’s how I cook, especially when I’m cooking white chili.
- Try using a rotisserie chicken to save time and add depth of flavor!
- Can’t find great northern beans? Cannellini, navy, and pinto can be substituted.
- Skip the peppers if you prefer a more mild chili, and add organic yellow corn instead
Serving this Easy White Chicken Chili Recipe
When serving chili, I like to offer lots of toppings. It’s fun. Try preparing bowls of grated cheese, fresh chopped cilantro, jalapeno pepper slices, lime wedges, sour cream, and avocado slices. Everyone can make a dish unique to their tastes.
Stop by your local bakery to pick up a round loaf of rustic bread. Carve out the center of the round and serve this delicious meal inside of a bread bowl that you create. Comfort food at its very finest!
Serve any version of this wonderful Skinny Margarita in advance of, or alongside this dish!
How to Make Skinny Margarita Recipe
Try our Beer Bread with this dish, it’s delicious and you can mix it up and bake it while the chili is simmering.
Honey Beer Bread Recipe
If you decide to try these fantastic recipes, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Easy White Chicken Chili Recipe
- 1 tbsp. olive oil
- 1 medium sweet onion chopped
- 2 garlic cloves minced
- 1 lb boneless skinless chicken breasts cubed
- 4 c chicken broth organic
- 1 medium jalapeño pepper
- 2 tsp. cumin ground
- 2 tsp. cilantro dried
- 1 medium poblano pepper
- Salt and pepper
- 1/2 tsp. cayenne pepper
- 1 tbsp. Waxing Kara Honey
- 2 14 oz cans great northern beans drained, rinsed, divided
- 2 limes juiced
- 1 c shredded Monterey Jack cheese
- Avocado slices
- Fresh cilantro leaves chopped
- Lime wedges
- Sour cream
- Sliced jalapeno pepper
In a Dutch oven over medium heat, saute onion in oil until lightly browned. Add garlic; cook 1 minute longer.
Cut chicken breast into cubes. Add chicken cubes and brown.
Stir in the broth, chilies, cumin, dried cilantro, cayenne and kosher salt and pepper; bring to a boil.
Reduce heat to low.
Rinse one can of beans and drain. With a fork, white northern beans until smooth. Add to dutch oven to thicken the sauce.
Stir in the second can of rinsed whole beans and lime juice.
Simmer for 40 minutes.