Introduction
This Mild White Chicken Chili with Beans is the perfect comfort food, especially on cooler days. Made with tender chicken, creamy beans, and a mild blend of spices, this chili is full of flavor but not overly spicy, making it ideal for the whole family. With minimal effort, you can enjoy a rich, hearty dish that’s both satisfying and nourishing!
Why You’ll Love This Recipe
This white chicken chili is creamy, comforting, and full of flavor. The combination of white beans, tender chicken, and a mild kick from green chilies makes it both delicious and easy to make. Plus, it’s a great dish for meal prepping or feeding a crowd!
Recipe Origins
White chicken chili is a twist on the traditional chili, often made with ground beef or beef chunks, but this version uses chicken and white beans. Originating in the southwestern United States, it’s a great alternative for those who prefer a lighter, yet equally satisfying, chili.
Nutrition Information
Calories: 300
Fat: 12g
Carbohydrates: 30g
Protein: 25g
Sodium: 600mg
Quick Facts
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of chicken broth if it thickens too much.
Serving Suggestions
Serve this chili with a side of cornbread, tortilla chips, or a fresh salad. For extra flavor, add a dollop of sour cream or some sliced avocado on top.
Common Mistakes
Overcooking the chicken: If using pre-cooked chicken, be careful not to overcook it. Add it near the end to avoid it becoming dry.
Not adjusting the seasoning: Always taste and adjust the seasoning to your preference before serving.
Recipe Variations
Vegan: Replace the chicken with shredded tofu or tempeh and use vegetable broth instead of chicken broth.
Gluten-Free: This recipe is naturally gluten-free. Just be sure to check that your tortillas and other sides are also gluten-free.
Frequently Asked Questions
Can I freeze this chili?
Yes, this chili freezes well! Store it in an airtight container for up to 3 months. To reheat, let it thaw overnight in the fridge and heat on the stove.
Can I make it spicier?
Yes! You can add more diced green chilies or a dash of hot sauce for extra heat.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
Instructions
1- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes. 2- Add the shredded chicken, green chilies, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir to combine. 3- Bring the mixture to a simmer and cook for 20 minutes, allowing the flavors to meld. 4- Add the white beans and cook for an additional 10 minutes. 5- Stir in the sour cream and shredded cheese, allowing them to melt into the chili. 6- Garnish with fresh cilantro and serve hot with tortilla chips or cornbread.
