This comforting and hearty, Easy White Chicken Chili is full of flavor. The recipe combines tender chicken, creamy cannellini beans, and an array of spices to create a chili that’s not only delicious, but also incredibly satisfying. It’s perfect for a quick, weeknight dinner that will satisfy your entire family. This White Chicken Chili is like a warm hug on a chilly day, making it perfect for comfort food cravings.
HOW TO MAKE WHITE CHICKEN CHILI
Heat the olive oil in a soup pot. Once the chicken breasts have been cut into bite-sized cubes, season with kosher salt and black pepper. Coat with the flour. The addition of flour helps to thicken the white chicken chili. Add the chicken to the pot and start browning.
When the chicken is about three-quarters of the way done, add the minced onions. Continue browning until the chicken is fully-cooked.
Pour in the chicken stock. Scrape the bottom of the pot to loosen any browned bits. Stir in the spice mixture. Add the diced jalapeño peppers and the jalapeño liquid. The jalapeño brine not only adds a level of heat, but also another dimension of flavor to this easy chili recipe. Bring to a boil. Lower heat and allow to simmer for about 10 minutes.
As the chicken chili is simmering, heat up a pan with enough canola oil for frying. Add the tortilla strips and fry in batches. Keep a constant eye on them, as they tend to brown rather quickly. Once browned, remove from pan and allow to drain on paper towels.
Add the cannellini beans to the chili. Simmer for another five minutes.
HOW TO SERVE AND STORE WHITE CHICKEN CHILI
This Easy White Chicken Chili with Cannellini Beans is a versatile dish that can be served in various ways. You can enjoy it as a standalone meal garnished with shredded cheese, fresh herbs, crispy tortilla strips and a dollop of sour cream. For a heartier presentation, ladle the chicken chili over cooked rice or pasta.
If you have leftovers, store the white chicken chili in an airtight container in the refrigerator for up to 3-4 days. Reheat the chili in a pot on the stove over medium heat, stirring occasionally, until it’s warmed through.
You can also freeze this chili for longer storage. Just make sure to cool it down completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to 2-3 months. To reheat from frozen, thaw in the refrigerator overnight, then warm it up on the stove or in the microwave.
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Easy White Chicken Chili
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This comforting and hearty, Easy White Chicken Chili is full of flavor. The recipe combines tender chicken, creamy cannellini beans, and an array of spices to create a chili that’s not only delicious, but also incredibly satisfying. It’s perfect for a quick, weeknight dinner that will satisfy your entire family.
Ingredients
- 3 boneless chicken breasts
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cans cannellini beans, undrained
- 4 cups chicken stock
- 1/2 white onion, minced
- 1 tablespoon ground cumin
- 2 teaspoons California-style garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon crushed red pepper
- 1 tablespoon jarred jalapeños, diced, plus one tablespoon liquid
- 1/2 cup monetary jack or cheddar cheese, shredded
- 4 large tortillas, cut into thin strips
- 1 cup oil for frying
Instructions
- Cut the chicken into bite-sized pieces and add to a bowl with the salt, black pepper and flour.
- Toss to coat.
- Heat the olive oil in a soup pot.
- Add the chicken. Sear until the chicken is cooked about 3/4 way through.
- While the chicken is browning, combine the spices in a small bowl.
- Add in the minced onions and continue cooking until the chicken is fully-cooked.
- Pour in the chicken stock. Scrape up the bits from the bottom.
- Add in the spice mixture, diced jalapeños and jalapeño liquid.
- Bring to a boil. Lower heat and simmer for about 10 minutes.
- While the soup is simmering, cut the tortillas into strips and fry until golden brown. Drain on paper towels and reserve.
- Once the soup has simmered, add in the cannellini beans. Simmer for another five minutes.
- Ladle the white chicken chili into bowls.
- Garnish with shredded cheese, fresh parsley or cilantro, tortilla strips and optionally, fresh sliced jalapeños and/or sour cream.
- ENJOY!
Notes
- cut the chicken into uniform, bite-sized pieces
- keep a watch on the tortilla strips as they can easily burn
- leftovers can last up to 3-4 days in the fridge, or freeze for up to 3 months
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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2 Comments
[…] This turkey chili pairs very well with my Jalapeño Cheddar Skillet Cornbread. Love chili recipes? Check out my White Chicken Chili. […]
[…] Since I am also back on an intermittent fasting program and training four days a week, I am in need of lots of protein. So, I used the breast meat of two rotisserie chickens. If you are feeding a large family, I suggest you do the same. Rest assured, everyone is going to want a second bowl. Feeding only a family of two? One rotisserie chicken will do. Additionally, cut the chicken broth to only three cups. If you love the flavor of this soup, and have no concern about carbs, you will love my recipe for White Chicken Chili. […]
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