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Soups, Stews, and Chili's
This is a sponsored post written by me on behalf ofBUSH’S® Beans. All opinions are 100% mine.
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Chili comes in more than one color. This White Chicken Chili recipe is made with beans, chunks of chicken, and warm spices to keep you warm and cozy during chili season. Whether enduring the bone-chilling winters or simply seeking a hearty and satisfying meal, this White Chicken Chili is a comforting choice that will surely warm your soul.
I don’t know where you are, but it can get cold here in Cincinnati, Ohio. I’m talking so cold it could put a freezer to shame. It’s during these cold months when the only thing that seems to keep us Cincinnatians warm is a nice bowl of chili.
In case you weren’t aware, Cincinnati is a big chili city. In fact, it is such a big deal that it has its own Cincinnati Chili recipe that is made with some seasonings and flavors that wouldn’t think of going into chili like cinnamon and chocolate. Yep, you read right. But you know the crazy thing about those flavors is that it works! You know what else works? White Chili! When I first learned of this type of chili recipe, I had to scratch my head because it seemed so different, but it tasted great!
What’s in White Chicken Chili?
The ingredients in this chili recipe aren’t all that different from regular chili. There’s onions, garlic, celery, chili spices, chicken (of course) and beans. You wouldn’t put red chili beans in this recipe. Instead, you would use BUSH’s White Chili Beans. The soup portion of this chili recipe is made with chicken stock and a touch of heavy cream for extra creaminess.
When making this chili recipe, you can use white or dark meat. I prefer to use dark meat because it gives the chili more flavor. Instead of chicken breast I used boneless chicken thighs. It is up to you what cut of meat you would like to use. You can use rotisserie chicken or boneless chicken thighs.
Perfect Beans for Your White Chicken Chili
Having a warm bowl of chili on a cold day is how we do things here in the Midwest. We also use BUSH’S Beans in our chili recipes for the perfect flavored bean. BUSH’S White Chili Beans are flavored with chili spices to give your chili an extra flavor boost. You can top your chili off with
- Sliced jalapeños
- Sour cream
- Cheese
- Tortilla strips
- Avocado
- Salsa
- Shredded Monterey Jack Cheese
- Cilantro
To name a few!
If you want to switch up your chili recipes during the colder months, add this White Chicken Chili to your recipe box!
Spice Up Your Winter with White Chicken Chili
If you want to switch up your chili recipes during the colder months, add this White Chicken Chili to your recipe box! It’s the perfect blend of warmth and flavor, guaranteed to keep you toasty and satisfied. So, whether you’re in Cincinnati or anywhere else facing a chilly day, whip up a batch of White Chicken Chili for a heartwarming experience that will make you forget about the cold. Don’t miss out on this delightful twist on the classic chili – it’s the ultimate comfort food for the winter season. Enjoy every spoonful and embrace the warmth it brings to your table.
Commonly Asked Questions
Can I prepare this chili recipe in advance and freeze it for later?
Yes, White Chicken Chili is a great option for meal prep. You can make a big batch, let it cool, and then freeze it in portions for later consumption. Just store it in an airtight container and reheat it when ready to enjoy it.
Can I make this recipe with vegetable broth for a vegetarian version?
Yes, you can make a vegetarian version of White Chicken Chili by substituting the chicken stock with vegetable broth. This will allow you to enjoy a delicious and hearty chili without any meat.
How long can I store White Chicken Chili in the refrigerator?
White Chicken Chili can be stored in the refrigerator for 3-4 days in an airtight container. Reheat it on the stove or in the microwave when you’re ready to enjoy it again.
Can I make this chili in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker by following the same ingredient list and instructions, but instead of simmering on the stove, let it cook in your slow cooker on low for 6-8 hours or on high for 3-4 hours.
Similar Recipes
If you like recipes like this easy white chicken chili, you will enjoy the ones below:
- Award Winning Chili Con Carne
- 3-Way Cincinnati Style Chili
- Turkey Chili
- Cincinnati-Style Chili Cheese Bratwurst
- Easy Chili Mac Recipe
White Chicken Chili
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5 from 1 review
- Author: Nicole Washington | Brown Sugar Food Blog
- Total Time: 1 hour
- Yield: 12 1x
Description
Experience the ultimate winter comfort with our White Chicken Chili recipe. Warm up with hearty flavors and BUSH’s White Chili Beans. Try it today!
Ingredients
Scale
- 3 tbsp. Olive Oil
- 3 lb. Boneless Skinless Chicken Breast Diced
- 4 Tbsp. Butter
- 2 whole Carrots, Chopped
- 3 stalks of Celery, Chopped
- 1 whole Medium Onion, Chopped
- 3 cloves Garlic, Minced
- ½ c. all purpose flour
- 2 c. water
- 32 oz., fluid Chicken Broth
- 1 can Sweet Corn, Rinsed (15 Oz. Can)
- 2 –15.5 oz cans BUSH’S White Chili Beans
- 1 c. heavy cream
- 1 whole Jalapeno, Diced
- Salt And Pepper, to taste
- 1 teaspoon Cayenne Pepper
- 1 tbsp. Cumin
- 1 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
Instructions
- In a large non-stick pot, heat the olive oil on medium-high heat. Add the diced chicken and cook for 10 minutes or until well cooked. Once the chicken is cooked, remove it from pan, and put it into a bowl or a plate. Season with salt and pepper.
- Without rinsing the pot, melt the butter and add the chopped carrots, celery, onion, and garlic. Stir and scrape the bottom of the pan to scrape up the chicken bits. Cook for about 5 minutes until the vegetables become soft.
- Sprinkle the pot with a little of the flour, and continue to stir. Interchangeably add the flour and the chicken broth to make sure the flour isn’t lumpy. Once the flour and chicken broth are completely dissolved you should have a thick chili base. Add the 2 cups of water, and continue to stir. Allow the chili base to simmer for 30 minutes. Make sure you stir and continue to scrape the bottom of the pot to get all that chicken flavor integrated and so that the chili base doesn’t stick and burn.
- Now, add the corn, beans, and diced jalapeno. Allow to simmer for another 20 minutes. Add the seasonings and the cream. Add the chicken and any juices on the plate and allow to simmer for another 20-30 minutes. Serve with delicious cornbread, and thank me in the morning!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Stews
- Method: Cook
- Cuisine: American
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Comments
Patty says I make this frequently, without corn, and we eat it with nacho cheese Doritos, sour cream &
cheddar cheese.Reply
- Krista says
This chili is absolutely delicious. There are several steps, but everything is explained well and it comes together so beautifully, it’s worth it. This will be me a staple! And definitely get the Bush’s white chili beans. I think they add amazing flavor.
Reply
- Bette says
Hi. Making this today. Your recipe says to add the 2 cups of water but I don’t see this in the ingredients. Is this in addition to the broth or I does it mean the remaining broth? Thanks!
Reply
- Nicole Nared-Washington says
This is in addition to the broth. I made the adjustment in the recipe.
Reply
