This White Chicken Chili is a hearty recipe that I make often in the winter months here in Wisconsin. I love the spiciness of this chicken and beans combination that is finished off with a rich, creamy broth.
A delicious blend of chicken, white beans and green chiles in a spicy sauce.
Make it ahead of time to intensify the flavor. The next day, the flavors always seem to meld together a bit more. Just the right amount of heat and full-flavor.
Surprise Flavors in this Soup
There are the usual spices in this soup such as salt and chili seasoning powder. However, there are two surprise ingredients to give this white velvety soup a unique and addicting flavor.
Add just a touch of Nutmeg. Nutmeg has a nutty, slightly sweet flavor. Often, it is found in desserts such as pumpkin pie, or sprinkled on top of a fancy coffee beverage like a latte. However, it can also be used in savory dishes like this soup. There is just a hint of this flavor and it finishes off this recipe just perfectly.
A few tablespoons of Maple Syrup are added to the kettle as the second secret ingredient. Maple syrup has a smooth and silky texture and a sweet caramel taste. Since there are just a few tablespoons added, it is not enough to make this chili sweet by any means. Rather, it helps create a rich taste.
People will think you spent hours making this rather than minutes.
What Kind of Beans go in White Chicken Chili?
One of the good things about this recipe is that you can swap in ingredients that you have on hand. The beans in this white chicken chili can be whatever you like or happen to have on hand.
A few great options for this recipe are cannellini beans, Great Northern Beans or Navy Beans would work as well. Pinto beans or really any type of bean that you enjoy eating would be simply perfect in this recipe. Heck, I used black eyed peas in this recipe today.
White Chicken Chili in Under an Hour
You can be enjoying this delicious chili in under an hour. If you are using raw boneless skinless chicken breasts, add a bit of olive oil to a large pot or Dutch oven and cook through. Then shred or dice the chicken and add back to the pan. It will be even faster if you use a rotisserie chicken. It’s a great recipe for leftover shredded chicken.
Add the onion, garlic, celery, green chilies, water, spices, and chicken broth or chicken stock. Cook on high until the onion and celery are tender, about 20 minutes.
Then add the uncooked elbow macaroni, beans, and blackeye peas. Cook until heated through. Near the end, add the heavy cream and fresh parsley.
Serve with your favorite toppings.
If you own an instant pot, you can make this Instant Pot White Chili Chicken recipe.
White Chicken Chili Topping Ideas
Everyone seems to have their favorite topping for the soups, chowders, and stews we enjoy throughout the cold weather.
Here are a few ideas for you to try with this recipe:
- diced onions
- jalapenos
- shredded cheese
- sour cream
- hot sauce-any kind works well
- avocado
- drizzled olive oil
- fresh cilantro
- fresh parsley
- a dash of fresh nutmeg
- a dash of smoked paprika
- a squeeze of fresh lime juice
- diced tomatoes
- oyster crackers
- saltines
- crackers
- corn chips
Make this White Chicken Chili in a Slow Cooker
If you are using raw chicken breasts, add then at the beginning with the onion, garlic, celery, green chilies, water, spices, and chicken stock. (Note: if using rotisserie chicken, it is already cooked. So, dice or shred before adding to the slow cooker).
Cook on high 2-3 hours or low 4-5 hours until the chicken is cooked through. Then remove the chicken and dice or shred it. Add it back to the slow cooker. (Note: if using rotisserie chicken, this cooking time and be reduced greatly, probably half the time).
Then add the uncooked elbow macaroni, beans, and blackeye peas. Cook until heated through. Near the end, add the heavy cream and fresh parsley.
Recipe Variations
Some recipes call for corn to be added to their white chicken chili recipe. If you notice, this recipe does not have it included. However, I have made this with the corn, and it does add a delicious, sweet crunch occasionally. If you decide to add it 1-2 cups are plenty.
This chicken chili recipe is one that the whole family can enjoy as it is not too spicy for those that are not keen on too much heat. Therefore, when I make this chili just for me and my husband, I will add the jalapenos with the seeds removed right in the chili while cooking. I also add a quarter of a teaspoon of cayenne pepper.
Fall Soup Recipes
If you are like we are, when the weather cools down, we just can’t get enough of soup. Here are a few of our favorites.
Creamy Bacon Potato and Corn Soup
Give your taste buds a break from the ordinary with a delightful departure from traditional chili. Dive into a tantalizing mix of tender chicken, white beans, and just the right amount of zest. Discover why this is our top-notch white chicken chili recipe.
How Long Does Creamy White Chicken Chili Last?
White chicken chili can typically last in the refrigerator for about 3 to 4 days if stored properly in an airtight container. For longer storage, consider freezing it. When stored in the freezer, white chicken chili can maintain its quality for 2 to 3 months. Make sure to cool the chili completely before refrigerating or freezing, and always use good food storage practices to ensure freshness and safety.
White Chicken Chili
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Kitchen Essentials
Ingredients
- 2 Tablespoons Olive Oil
- 1 Large Onion diced
- 2 Tablespoons Garlic minced
- 1 Cup Celery diced
- 15.5 Ounces Great Northern Beans 1 can
- 15.8 Ounces Blackeye Peas 1 can
- 2 pounds Chicken I used a whole rotisserie chicken diced and shredded
- 1 Packet Chili Powder
- 6 Cups Chicken Broth
- 4 Cups Water
- 1 Teaspoon Salt
- 1/2 Teaspoon Seasoned Salt
- 1/2 Teaspoon Nutmeg
- 2 Tablespoons Maple Syrup
- 1 Cup Elbow Macaroni Optional
- 1/2-1 Pint Heavy Cream
- 1/2 Cup Fresh Parsley
- Any other optional toppings you would like on your chili
Instructions
- In a large kettle, sauté the onion and garlic in olive oil a few minutes until they are translucent and starting to caramelize. Add everything else (except for the heavy cream and fresh parsley). Stir to combine ingredients.
- Heat covered on medium-high until the soup begins to boil, stirring occasionally. Then turn off the heat. Add the heavy cream and fresh parsley. Stir to combine.
- Let sit until the pasta has softened. Approximately 5-10 minutes.
- Serve with your favorite toppings.
Your Own Private Notes
Nutrition
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