This White Chicken Chili 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.
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.
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.
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!
- 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
- Serve any version of this wonderful Skinny Margarita alongside this dish
If you decide to try this amazing recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
White Chicken Chili
- 1 tbsp. olive oil
- 1 medium sweet onion chopped
- 2 garlic cloves minced
- 1 lb boneless skinless chicken breasts cubed
- 4 c organic chicken broth
- 1 medium jalapeño pepper
- 2 tsp. ground cumin
- 2 tsp. dried cilantro
- 1 medium poblano pepper
- Kosher salt and freshly ground black pepper
- 1/2 tsp. cayenne pepper
- 2 14 oz cans great northern beans drained, divided
- 1 tbsp. Waxing Kara Honey
- 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.
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.
With a fork, mash one can of white northern beans until smooth. Add to dutch oven to thicken the sauce.
Stir in remaining beans and lime juice.
Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.