The Best Spicy White Chicken Chili Recipe

• More about this spicy white chicken chili
• Why You'll Love This Spicy White Chicken Chili
• For Spicy White Chicken Chili
  • For the Chili:
• How to Make Deliciously Spicy White Chicken Chili
• Adaptations and Variations
• Serving And Storing Your Chili
  • To Serve At The Table:
  • Storage and reheating
• Enjoy This Great Recipe Today!

Few meals are as comforting as chili, no matter how it is prepared. But what if you want something different from the traditional tangy red tomato based chili? This spicy white chicken chili is the perfect alternative. A dish that's no less colorful or flavorful than a red chili, it has more substance to it. With tender chicken and creamy white beans instead of beef and kidney beans, everything sits in a zesty broth-based sauce that'll really wake up your taste buds.

More about this spicy white chicken chili

There are countless ways to enjoy this chili. On a crisp evening, it is perfect comfort food; for game day gatherings, this dish stands out among others; not to mention that it is a quick and easy chili your kids will love. With everything you need at the ready right down to step-by-step directions, our demonstration is intended for those who have never dared cooking this meal by themselves before. Prepare to learn how to make delicious, mouth-watering chili in your own kitchen!

Why You'll Love This Spicy White Chicken Chili

Before we get to the cooking, let's talk about what makes this recipe so special. No mere list of ingredients, it is a carefully balanced combination of flavors and textures designed to make your mouth water stealthily.

First there's the flavor profile, which is both multifaceted yet pleasing to the pallete. The spicy edge from jalapeños and green chiles is counterbalanced by the smoothness of beans. A bit of cheese or sour cream adds creaminess to that combination. Pungent scents like cumin, oregano, and coriander add depth, while a little shot of fresh lime juice at the end is like putting a breath of fresh air into the whole thing

Second, the dish is highly adaptable. If you want big fire-style flavors, just simmer longer and the heat level will keep going up. We have lots of suggestions to follow for modifying the chili later. This easy chicken chili is perfect for meal prep. In fact, the taste actually improves overnight.

This is some really hearty chili this time.It contains protein from the chicken and fiber from the beans.So it won’t just fill you up and keep you full after eating, it will also make your body feel warm all over.

For Spicy White Chicken Chili

The first step toward success in this part depends entirely on gathering the ingredients.This recipe utilizes common pantry staples as well as fresh ingredients you can find at any grocery store.Using higher grade materials will only enhance that final dish.

For the Chili:

Chicken: You'll need about 1.5 lbs of boneless, skinless chicken breasts (or thighs). Thighs will provide more flavor and moisture, but breasts work perfectly well.

Aromatics: 1 large yellow onion (diced), 4-6 cloves of garlic (minced).These are your chili's flavor base.

Peppers: For the heat and flavor, 2-3 jalapeños, finely diced. For a milder chili, remove the seeds and membranes. For extra heat, leave them in.

Canned Goods:

Two 15-ounce cans of cannellini or Great Northern beans, rinsed and drained.

One 4-ounce can of diced green chiles. Choose mild or hot depending on your preference.

4 cups low-sodium chicken broth

Spices:

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon ground coriander

Salt and black pepper to taste

Fats & Thickeners:

2 tablespoons of olive oil or avocado oil.

4 ounces of cream cheese, softened and cubed, or 1/2 cup of heavy cream or sour cream for a creamy finish.

Finishing Touches:

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Optional Toppings:

Shredded Monterey Jack or cheddar cheese

Sour cream or Greek yogurt

Sliced avocado

Extra chopped cilantro

Filled jalapeños (fresh or pickled)

How to Make Deliciously Spicy White Chicken Chili

You are ready to begin cooking once your ingredients are prepared. This recipe is simple and meant for cooks of all skill levels at home. For great chili every time you'll never get wrong if you follow this simple guide.Step 1: Fondle The AromaticsIn a large pot or Dutch oven heat olive oil over medium-high heat. Add the dice for 5-7 minutes. The onion should become soft and translucent.Next, add the minced garlic and the peppers and stir-fry for another minute until you smell fragrance. Be careful not to let the garlic burn, as it will affect taste. The first layer of chili flavor is now completed.Step 2: Cook The ChickenThere are two options for cooking the chicken. You can add the whole chicken breasts or thighs right into the pot with the sautéed vegetables, or you can use pre-cooked and shredded chicken meat for instance.If you are using fresh chicken: It's time to put those whole chicken breasts or thighs right into that pot already full of sautéed vegetables. Pour in the chicken broth, bring to a simmer to reduce the heat low, and cover the pot. Cook for 15-20 minutes, or until chicken has reached an internal temperature of 165°F (74°C).Then take it out and place it on a cutting board to cool slightly, shred while using two forks.When cooked: If you're using left over rotisserie chicken or chicken that's been cooked and already shredded, be sure to keep the liquid out before you add it in. This is a great trick for a fast get-together during the week.

Step 3: Make The Chili Base

While the chicken is cooking (or after it has been removed), throw the spices into the pot with the onions and peppers. Mix in the ground cumin, oregano, chili powder, and coriander seeds. Let them toast for about 30 seconds to a minute until they smell fragrant. This process, known as "blossoming", deepens their flavor.

Then pour in the chicken broth (if you haven't already). Add the washed white beans and the can of diced green chiles. Mix everything together and bring it to a gentle simmer.

Step 4: Combine and Simmer

Return the shredded chicken to the pot. Stir well to combine all the ingredients. Turn the heat down to low, cover the pot, and let the chili simmer for at least thirty minutes. An hour is even better. This simmering time is key in letting all the flavors meld into one consistent, delicious dish. The longer it simmers, the sweeter and richer your hearty chili will become. Step 5: Add the Creaminess This is what will give a rich, velvety texture to your white chicken chili. About ten minutes before you're ready to serve it up, put in the pieces of cream cheese. Keep stirring gently until it is completely melted and thoroughly mixed with the chili. That way, you get a smooth, luxurious sauce.

If you would rather use heavy cream or sour cream, turn off the heat for the pot before stirring it in. This will keep the milk from curdling.

Step 6: The Last Tinkering

Right before the guests arrive, add the fresh chopped cilantro and squeeze lime juice from one. This final step is an essential finishing touch. The lemony, aromatic cilantro and the piquant juices of the hybrid fruit all serve to offset and balance this punchy dish. Give it a final taste and check the taste with salt and pepper if necessary.

Adaptations and Variations

One of the best things about this Spicy White Chicken Chili is that it is really easy to customise. Here are some ideas to help make it your own:

Control of Spiciness: The spiciness level is completely in your court. If you want a more mild version, only use one jalapeño and be sure to remove all the seeds and membranes. You can also use canned mild green chiles. To crank up the heat, add a serrano or even a habanero hot pepper among the spices–or just a pinch of cayenne pepper at the same time as them.

Increase Vegetables: Feel free to pile on the vegetables. Corn (fresh or frozen), diced bell peppers, and zucchini are all good additions to the chili. Add them along with the onions so that they cook through.

Variations on the Beans: While canellini and Great Northern beans are both classic choices, you could also use navy beans or even chickpeas. For a thicker consistency, you can crush roughly half of the beans with a fork before adding them to the pot.

Adding Smoke Flavor: For a smoky flavor, add 1/2 teaspoon of smoked paprika or a chopped chipotle pepper that's been soaked in adobo sauce–along with the other spices.

Serving And Storing Your Chili

Your delicious and tasty comfort food is ready to be served. Dish the hot chili into bowls and then display a row of toppings so everyone can make his or her own favorite for dinner at home. It's the combination of hot and spicy chili on top of smooth, creamy toppings that makes this dish irresistible.

To Serve At The Table:

One way to suggest serving this robust chili is with warm cornbread, maybe you've got a couple of crusty rolls at the side for dipping, and perhaps some tortilla chips on top to make it go with everything else. It's a whole meal in itself; a simple side salad will balance things out nicely.

Storage and reheating

White chicken chili tastes even better the next day, after its flavors have been allowed to meld. Store it in a tightly closed container in the refrigerator for the next 4 days, but do let it sit out on the table either tonight or tomorrow morning when you're done eating to avoid any damage from condensation build-up (which makes cracks and breaks.)

Refrigerator: Store leftover chili in an airtight container in the refrigerator for up to 4 days.

Freezer: This chili freezes very well. Cool completely, then transfer to freezer-safe bags or containers. It will keep for up to 3 months. To serve, thaw overnight in the fridge and gently reheat on the stovetop. You may need to add a splash or two of chicken broth to thin it as it reheats.

Enjoy This Great Recipe Today!

This spicy white chicken chili is a bigger crowd-pleaser than any movie that comes out by reputable film companies this year. It's a combination of spicy zest, creamy richness, and good hearty meat -- the perfect comfort food that can be enjoyed for any special occasion. Whether you're an experienced cook on your way to the kitchen or just set foot in one, you will find making this easy chicken chili both approachable and greatly rewarding.

Now you do it! We are sure that once you make this tasty dish, it will become a regular in your collection of recipes.

Have you tried this recipe yet? Do you have your own variation of white chicken chili? Please comment below with your thoughts We look forward to hearing from all those with an interest in food!