The Best White Chicken Chili Recipe - Food.com (2024)

76

Community Pick

Submitted by boardgirl148

"This is the first recipe I ever tried for white chili, and it is the best one I have ever found. I found it in a cookbook called So Fat, Low Fat, No Fat, but don't let that fool you. The chili may be low on fat but it has a fantastic flavor and always gets raves every time I make it. This is not the exact recipe in the book, as I have made a few minor adjustments to make it a little easier."

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Ready In:
1hr 35mins

Ingredients:
13
Serves:

8

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ingredients

  • 2 12 cups water
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breast halves, trimmed of all excess fat
  • 1 clove garlic, finely chopped
  • 1 cup chopped onion
  • 2 (8 ounce) cans white shoepeg corn, drained
  • 2 (4 ounce) cans chopped green chilies, undrained
  • 1 teaspoon ground cumin
  • 2 -3 tablespoons lime juice
  • 2 (14 ounce) cans great northern beans, undrained
  • shredded monterey jack cheese, to garnish

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directions

  • In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
  • Bring to a boil.
  • Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
  • Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
  • Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
  • Bring to a boil.
  • Simmer until thoroughly heated, about 45 minutes.
  • To serve, ladle into soup bowls and sprinkle cheese on top.
  • Refrigerate any leftovers; this chili is usually even better heated up the next day.

Questions & Replies

The Best White Chicken Chili Recipe - Food.com (13)

  1. No chili powder, no red pepper, very little seasoning for chili. Sounds pretty bland to me. iwill try it anyway. I will use chicken thighs with skin and bones for better flavor, then after the thighs are cooked, remove skin and bones, shred the meat.

    Chuck R.

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Reviews

  1. I love this! Had it at a friend's house and had to make it at home. I did shorten the cook time by sauteeing 2 chicken breasts chopped, onions and after a little, garlic in the oil. Then added the spices, and finally the rest of the ingredients. Used chicken stock instead of water and eye-balled it. Such a good, healthy recipe! Thanks!

    lolablitz

  2. Great chicken chili! I made it just as written and I couldn't be happier with the outcome. Everyone loved it!

    Jonathan Melendez

  3. Great!! I added a green bell pepper, a can of creamed corn, and a can of regular corn. Very tasty. Both kids even liked it. Served with corn muffins. Topped with cheese and greek yogurt.

    beverlyt

  4. This is great! I like to make it early and let it simmer a few hours on the stove before we eat it. It makes the house smell yummy and allows all the great flavors to blend. Thanks for posting!

    admullins

  5. My husband loved this. I didn't care for it. Didn't think it had enough flavor. I think I would leave out the corn and use a can of chicken broth. I did add some jalapeno's to try to spice it up a tad.

    slickchick

see 68 more reviews

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Tweaks

  1. I love this! Had it at a friend's house and had to make it at home. I did shorten the cook time by sauteeing 2 chicken breasts chopped, onions and after a little, garlic in the oil. Then added the spices, and finally the rest of the ingredients. Used chicken stock instead of water and eye-balled it. Such a good, healthy recipe! Thanks!

    lolablitz

  2. This turned out very well. Here are the changed I made either due to convenience or on a hunch:Replaced 1 cup of water with 1 cup of chicken stock. Used one can of regular corn and one can of creamed corn (the creamed corn to make sure it came out thick and creamy)Added a bunch of cayenne. We like heat! Didn't have any canned green chiles so I used a couple of fresh poblanos. It worked well and gave it some bright, fresh flavor. Added more cumin and some salt and freshly ground pepper. Topped it w/ some shredded cheese and fresh cilantro! I will make this again. :-)

    HeatherBH

  3. My first time making white chicken chili and it was perfect! I used navy beans and baby butter beans instead of great northern beans and I used mexicorn instead of white shoepeg and chilies. Also didn't have lemon pepper so I used garlic pepper. Great recipe!

    mrvautier

  4. This is darn good stuff! My kids and I really enjoyed it! I made ahead, then just heated it up when we were ready to eat, to let the ingredients meld, for better taste. I used 1 can of cream style corn in place of 1 can of the white shoepeg, as I wanted the taste and texture from the creamed corn. It was so yummy! Thanks!

    karens2kids

  5. Easy and good! Well-received by family. A great low-fat meal. The only changes I made to the recipe were substituting 1/2 the northern beans for garbanzo beans and shredding the chicken instead of cutting. Shredded is much more appealing (in my opinion).

    willjoa

see 2 more tweaks

RECIPE SUBMITTED BY

boardgirl148

United States

  • 1 Recipe
  • 4 Tweaks

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The Best White Chicken Chili Recipe  - Food.com (2024)

FAQs

How do you thicken white chicken chili? ›

How to Thicken Chili
  1. Simmer down. ...
  2. Stir in some finely ground cornmeal or masa harina. ...
  3. Mix in a scoop of cornstarch, all-purpose flour, or oats. ...
  4. Pile on the vegetables. ...
  5. Try more tomato paste. ...
  6. Mash some beans. ...
  7. Crumble up some corn chips.
Oct 28, 2023

Why is my white chicken chili watery? ›

Too much stock: Although chicken or beef stock adds an earthy flavor to chili, it can result in a watery mixture if you use too much. To fix this issue, add more solid ingredients, such as veggies, meat, and beans, or let your chili cook longer.

How do you make chili more flavorful? ›

Elevate with Extra Flavor

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

How can I make my white chicken chili less spicy? ›

Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy. For tomato sauces and stews that don't want dairy, try shredding some cheese on top. Photo by Meredith.

Should chili be thick or soupy? ›

Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot. While you can simply keep simmering the chili, that method risks overcooking softer ingredients like the beans, losing all your nice texture to mushy monotony.

How do you thicken white chicken chili without cornstarch? ›

How do you thicken chili without cornstarch? Adding quick oats to the chili is a healthy alternative to cornstarch and all-purpose flour. Add a tablespoon of quick oats to the chili and cook on medium-high heat. In about 3 minutes of cooking, they will absorb the excess liquid, giving you a thick, hearty chili.

What is the best thickener for chili? ›

Cornmeal is one of our go-to thickening agents for chili. Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.

What liquid to add to chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Does tomato paste make chili thicker? ›

Tomato paste. This is probably the easiest and maybe most common addition to add thickness to a chili recipe. Tomato paste is super thick and not only adds texture but adds a richer and deeper flavor to chili.

What is the secret to really good chili? ›

Cook it long enough

Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don't have time for a long simmer, try using a slow cooker or making it the day before.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

What does tomato paste do for chili? ›

The tomato paste adds color and rich flavor to our chili. Now we have our flavorful base, you are going to finish the chili with pureed tomatoes, beef broth (or chicken broth), and beans. Beans make this chili hearty — I like pinto beans or kidney beans.

Should I put honey in my chili? ›

The sweet taste offsets some of the spice. I was reluctant to make this because I thought the combination of cinnamon and honey would be bad but it was outstanding. My family has asked me to make this again but to turn up the heat. Excellent chili recipe.

How long does white chicken chili last? ›

Generally, leftover chili, whether it's a spicy stew of chili con carne, a simple white bean chicken chili, or even a meatless chili with kidney beans, will last for 3-4 days in the refrigerator.

What is my chilli missing? ›

Sometimes, despite all the T.L.C. we've put into our chili the whole way through, it can still taste like it's missing something at the end. Chances are good that "something " is actually acid. A splash of wine, cider vinegar, red wine vinegar, or even lemon juice can help perk up the flavors.

What to do if my chili is too watery? ›

Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.

Can you use cornstarch to thicken white chicken chili? ›

If you'd like to thicken it up even more, though, try one of these methods: Use a cornstarch slurry: Mix together equal parts cornstarch and cold water, then stir it into the chili.

What can I add to chili to make it more soupy? ›

Add more water or tomato sauce if it's too thick. Keeping the lid on can keep the steam in resulting in thinner chili. Also, if I cook chili in the crock pot it is usually thinner, as the lid collects the steam rather than it evaporating.

How do you thicken white sauce quickly? ›

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

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