Hi there! I’m so excited to share my White Bean Chicken Chili recipe with you. This dish is a family favorite and has been a staple in our household for years. I remember the first time I made it; the kids couldn’t get enough of the creamy texture and the subtle kick from the green chiles. It’s one of those meals that always brings everyone to the table, and the best part? It’s super simple to whip up!
This recipe is perfect for those busy weeknights when you want something hearty and comforting without spending hours in the kitchen. I love to prep the ingredients while the kids are finishing their homework, and by the time we’re ready to sit down, the chili is bubbling away, filling the house with a delightful aroma. Everyone comes in asking, “What’s cooking?”—and I can’t help but smile, knowing they’re in for a treat.
Whether you’re having a cozy night in or entertaining friends, this chili fits the bill. Serve it with a side of crispy tortilla chips or some fresh avocado for a delightful crunch. Trust me; once you give this recipe a try, it’ll quickly become a go-to in your kitchen too!
Making White Bean Chicken Chili
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Ingredients
- 4 boneless, skinless chicken breasts (approximately 2 lb)
- 2 cups low-sodium chicken broth
- 19 oz (540 ml) canned white kidney beans, drained and rinsed
- 12 oz (341 ml) canned corn, drained
- 4.3 oz (127 ml) canned green chiles
- 1 teaspoon Tabasco Green Sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 4 oz (125 grams) cream cheese, softened
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions
Start by placing the chicken breasts in a large Dutch oven or soup pot and pour the chicken broth over them. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15 minutes until the chicken is tender and fully cooked.
Carefully take the chicken out of the pot and shred it using two forks on a cutting board. Once shredded, return the chicken to the pot with the broth.
Now, it’s time to add the white kidney beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt. Give everything a good stir to combine the flavors.
Cut the softened cream cheese into small cubes and stir it into the chili mixture. Cover the pot and let it simmer over medium heat for another 10 minutes, allowing the cream cheese to melt and blend into the chili.
If you prefer a thicker chili, mix the cornstarch with water in a small bowl and then add it to the pot. Stir well and let it cook for a few more minutes.
Serve the chili hot, with optional toppings like more Tabasco sauce, tortilla chips, fresh avocado, lime wedges, salsa, cheese, or jalapeños. Enjoy every bite!
Storing Suggestion
Leftover White Bean Chicken Chili can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove or in the microwave until heated through. You can also freeze it for up to three months for easy meals later!
Cooking Tips
To elevate the flavors of your chili, consider adding a pinch of smoked paprika or cumin for a unique twist. If you’re looking to save time, you can use a rotisserie chicken instead of cooking fresh chicken. Just shred the cooked chicken and mix it in with the broth and other ingredients.
Serving Suggestions
This chili is delicious on its own but pairs beautifully with warm cornbread or a fresh garden salad. For drinks, a light lager or a refreshing lemonade can complement the chili’s flavors nicely. Don’t forget the toppings—sour cream and fresh cilantro can add a lovely finish!
Ingredient Substitutions
If you need to make adjustments based on what you have at home, you can swap the white kidney beans for pinto beans or black beans. For a dairy-free option, substitute cream cheese with a non-dairy cream cheese or coconut milk to achieve a similar creamy texture.
Seasonal Variations
In the fall, consider adding diced butternut squash or sweet potatoes to your chili for a seasonal touch. During summer, fresh corn off the cob can replace canned corn for a fresher taste. Feel free to experiment with seasonal vegetables to keep the recipe exciting year-round!
Allergen Information
This recipe contains dairy and may not be suitable for those with lactose intolerance. To make it dairy-free, use a non-dairy cream cheese alternative. Always check canned products for potential allergens, as some may contain traces of gluten or soy.
FAQ
Can I make this chili in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Simply combine all the ingredients, except for the cream cheese, and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese just before serving.
Is this chili spicy?
The spice level in this chili can be adjusted to your preference. If you want it milder, reduce the amount of Tabasco sauce and chili powder. For extra heat, add more green chiles or even some chopped jalapeños.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts. Just add about 10 minutes to the cooking time to ensure they are fully cooked through. It’s a great time-saver when you haven’t had a chance to thaw your chicken!
How can I thicken the chili further?
If you want a thicker chili, you can mash some of the beans before adding them to the pot. This will create a creamier texture. Alternatively, you can let the chili simmer uncovered for a while to allow some of the liquid to evaporate.
Can I double the recipe?
Absolutely! This recipe doubles well. Just make sure to use a larger pot to accommodate the extra ingredients and keep an eye on the cooking times, as they may need slight adjustments.
What toppings do you recommend?
Some popular toppings for White Bean Chicken Chili include shredded cheese, diced avocado, sour cream, fresh cilantro, and lime wedges. You can also serve it with tortilla chips for added crunch!
White Bean Chicken Chili
Ingredients
- 4 boneless, skinless chicken breasts (approximately 2 lb)
- 2 cups low-sodium chicken broth
- 19 oz canned white kidney beans drained and rinsed
- 12 oz canned corn drained
- 4.3 oz canned green chiles
- 1 teaspoon Tabasco Green Sauce
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 4 oz cream cheese softened
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Place chicken breasts and chicken broth into a 3-4 quart Dutch oven or soup pot. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and let simmer for 15 minutes or until the chicken is thoroughly cooked and tender.
- Remove the chicken breasts from the pot and shred them using two forks on a cutting board. Return the shredded chicken to the pot with the broth.
- Add the beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt to the pot. Stir well to combine.
- Cut the cream cheese into small cubes and stir it into the pot. Cover and simmer over medium heat for 10 minutes.
- Stir to incorporate the melted cream cheese. For a thicker consistency, mix cornstarch and water together and add to the chili.
- Serve with optional toppings such as additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, or jalapeños.
