White chicken chili is a dish I turn to when I want something warm and satisfying but not heavy. It’s a recipe that came together out of a need for comfort on a chilly day, transforming simple ingredients into something memorable. The bright notes of lime and cilantro keep it lively, even on the gloomiest afternoons.
Why I keep coming back to this chili
It’s simple, forgiving, and hits all the right notes of comfort and spice. Making it feels like a small ritual—measuring, simmering, tasting. Plus, it’s endlessly adaptable, perfect for changing seasons or what’s in the fridge.
Breaking down the ingredients
- White beans: Creamy, mild beans that add body without overpowering. Substitute with cannellini if needed.
- Cooked chicken: Shredded, tender chicken, leftovers work great. Swap for turkey for a different twist.
- Green chilis: Oozy with a smoky heat, they brighten the broth. Use fresh chilies if you prefer more kick.
- Cumin and oregano: Earthy, warm spices that define the chili’s soul. Adjust to taste.
- Lime and cilantro: Bright, fresh aromatics that cut through richness. Skip if you’re out, but it’s missed.
Tools of the trade for chili mastery
- Large heavy-bottomed pot: To evenly distribute heat and prevent burning.
- Cutting board and sharp knife: For prepping onions, garlic, and chicken.
- Ladle: To serve and check the chili’s consistency.
- Measuring spoons and cups: For accurate seasoning and broth measurements.
Step-by-step for a comforting, flavorful bowl
Step 1: Gather your ingredients and set out your equipment before you start. This keeps things moving smoothly.
Step 2: In a large pot, sauté diced onions and garlic in a splash of oil until fragrant and translucent, about 5 minutes.
Step 3: Add shredded cooked chicken, white beans, and green chilis. Stir well and cook for another 5 minutes.
Step 4: Pour in chicken broth, season with cumin, oregano, salt, and pepper. Bring to a simmer.
Step 5: Reduce heat to low and let simmer gently for 20-30 minutes, stirring occasionally.
Step 6: Taste and adjust seasoning if needed. The chili should be bubbling gently, with a rich aroma.
Step 7: Serve hot, topped with shredded cheese, fresh cilantro, or a squeeze of lime.
Cooking checkpoints to keep in mind
- Onions should be soft and fragrant but not browned.
- Chicken should be heated through and tender.
- The chili should simmer with a gentle crackle, not a vigorous boil.
- Taste and adjust seasoning before serving, especially salt and lime.
Common mistakes and how to fix them
- Too dry or thick? Add a splash more broth and simmer longer if chili is too thick.
- Burnt flavors? Reduce heat if ingredients stick or burn.
- Under-cooked aromatics? If onions don’t soften, cook a few more minutes.
- Lack of flavor? Too bland? Boost salt or add a dash of hot sauce.
White Chicken Chili
Ingredients
Equipment
Method
- Gather all your ingredients and set out your equipment to keep the cooking process smooth.
- Heat the large heavy-bottomed pot over medium heat, then add a splash of oil. When shimmering, toss in the diced onion and cook until it becomes translucent and fragrant, about 5 minutes.
- Add the minced garlic to the onions and cook for another minute, stirring constantly until the garlic is fragrant but not browned.
- Stir in the shredded cooked chicken, white beans, and diced green chilis with their juice. Cook everything together for 5 minutes, allowing the flavors to meld and the mixture to heat through.
- Pour in the chicken broth and add the cumin, oregano, salt, and pepper. Stir well to combine all the ingredients evenly.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot partially and let it simmer steadily for 20–30 minutes, stirring occasionally to prevent sticking.
- Once the chili has thickened slightly and the aroma is rich, taste and adjust the seasoning with more salt or pepper if needed. Squeeze in some lime juice for brightness.
- Serve the hot chili in bowls, garnished with chopped cilantro and lime wedges on the side for an extra fresh burst.
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