Save This budget-friendly white chicken chili is my answer to chilly nights when I want a creamy, satisfying dinner that does not break the bank. By blending a portion of white beans with milk or yogurt, you get a secret creamy base without extra cream, making this chili both lighter and richer. It is perfect for meal prep, family dinners, or feeding a hungry crowd on a dime.
Every time I whip this up, it disappears fast. The secret bean blend wins over skeptics every time no one ever guesses what makes it so velvety.
Ingredients
- Boneless skinless chicken breasts or thighs: provides lean protein stays tender when simmered choose fresh or thawed for best results
- Low-sodium chicken broth: forms the flavorful base gives you control over salt content opt for organic if available
- Olive oil: for sautéing vegetables adds richness choose extra virgin for best flavor
- Yellow onion: brings sweetness and background depth pick a firm glossy onion
- Garlic: for aromatic punch use fresh cloves for brightest flavor
- Jalapeño: for optional heat controls spiciness remove seeds for milder taste
- Diced green chilies: give a mild tangy bite check for fire-roasted variety if desired
- Great northern or cannellini beans: provide creamy body mild flavor be sure to rinse well
- Navy beans: add additional creaminess and protein another mild bean easy to blend
- Milk or unsweetened plain yogurt: makes the chili creamy and tangy without heaviness choose whole milk or thick yogurt for extra richness
- Ground cumin and dried oregano: create signature chili warmth buy freshly ground for robust flavor
- Ground coriander: for floral notes optional but recommended if you have it
- Chili powder: deepens the earthy, peppery chili base
- Kosher salt and black pepper: essential for balancing flavors adjust to taste
- Chopped cilantro, diced avocado, shredded cheese, lime wedges, sour cream for topping: build beautiful bowls
Instructions
- Prepare Aromatics:
- Heat olive oil in a large pot over medium heat. Add diced onion and jalapeño. Cook for about 3 to 4 minutes until soft and fragrant. Stir in garlic and continue cooking for about 30 seconds. This brings out sweetness and flavor.
- Flavor Base and Chicken:
- Add chicken pieces along with green chilies, cumin, oregano, coriander, chili powder, salt, and pepper. Stir well to coat everything evenly. As the spices bloom in oil, they release richer flavors.
- Simmer and Cook Chicken:
- Pour chicken broth over the mixture in the pot. Increase heat to bring it to a simmer. Cover and cook for 15 to 18 minutes or until the chicken pieces are cooked through and tender. This gently poaches the chicken and infuses the broth with flavor.
- Make the Secret Bean Cream:
- While the chicken cooks, scoop one can of great northern beans and blend with milk or yogurt in a blender until silky smooth. This luscious blend becomes your secret to a creamy chili without adding any heaviness.
- Shred and Return Chicken:
- Carefully remove the cooked chicken and set on a cutting board. Use two forks to shred it into bite-sized strands. Return all chicken to the pot so every bite gets coated in seasoned broth.
- Add Beans and Creamy Base:
- Add the rest of your whole beans as well as the blended bean mixture into the pot. Stir thoroughly. Simmer the chili uncovered for 10 to 12 minutes so it thickens and all the flavors meld.
- Final Season and Serve:
- Taste the chili and tweak salt or other seasonings to your preference. Ladle into bowls and pile with your favorite toppings such as cilantro, avocado, cheese, lime, or a dollop of sour cream.
Save The secret bean blend is my favorite part it takes a basic chili and transforms it into something families ask for again and again. My kids love guessing what makes it so creamy and always come back for seconds. I remember making this on a rainy Saturday and watching the pot empty faster than I expected.
Storage Tips
Keep leftover chili in an airtight container for up to four days in the refrigerator. The flavors get deeper as it sits. To reheat, warm gently in a saucepan over low heat or use the microwave in short bursts, stirring often to keep the creamy base smooth. Freeze portions for up to three months. Thaw overnight in the fridge and stir well if it separates during thawing.
Ingredient Substitutions
Swap chicken thighs for breasts if you prefer dark meat or use pulled rotisserie chicken for even quicker prep. For dairy free use unsweetened plain non-dairy yogurt or omit and use extra blended beans with a splash of oat milk. Pinto beans work in place of navy if needed. Skip the jalapeño for less heat or add a pinch of cayenne if you want it spicy.
Serving Suggestions
This chili is a meal in itself but it shines when served with cornbread, tortilla chips, or a big green salad. I love to set up a toppings bar so everyone can customize their bowl. Offer extra lime wedges, shredded cheese, fresh cilantro, and a drizzle of hot sauce for variety at the table.
Cultural Context
White chicken chili is an American twist on classic chili favoring creamy beans and chicken over the beef and red chili of Texas style. This recipe was born out of pantry practicality relying on beans and tender chicken more accessible in many American kitchens. Over the years it has become a favorite for gatherings game days and cozy weeknights.
Seasonal Adaptations
Use fresh sweet corn in summer or stir in baby spinach at the end for a spring touch In late fall try topping with roasted pumpkin seeds for crunch Double the batch for big winter gatherings and freeze half for later
Success Stories
A friend once messaged me saying this white chili turned her into a chili lover after years of doubting she would enjoy any chili that did not have tomatoes. It frequently pops up at potlucks and always vanishes first. If you are looking for a make ahead dish this one always impresses and freezes perfectly so you always have a comforting meal on hand.
Freezer Meal Conversion
Let chili cool to room temperature before transferring into freezer safe containers. Label with the date and lay flat if possible to save space. Thaw gently and reheat over low, stirring to restore creaminess. I usually double this recipe and freeze individual portions for quick lunches.
Save This creamy, crowd-pleasing chili shows how comforting and hearty dinner can be on a budget. Serve with lots of toppings for a meal that wins everyone over.
Cooking Questions
- → How does the chili get its creamy texture?
The creamy consistency comes from blending a portion of the beans with milk or yogurt, creating a smooth base that thickens the chili naturally.
- → What type of chicken works best?
Both boneless, skinless chicken breasts and thighs work well, depending on your preferred flavor and tenderness.
- → Can I make this dish vegetarian?
Yes, omit the chicken and increase the quantity of beans. Diced zucchini or extra vegetables can add substance and texture.
- → What toppings go well with this chili?
Popular toppings include fresh cilantro, diced avocado, shredded cheese, lime wedges, and sour cream.
- → Does this dish keep well for leftovers?
Absolutely! Store leftovers in the refrigerator for up to 4 days or freeze for longer freshness. Flavors develop even more over time.
- → Is this meal gluten-free?
Yes, it’s naturally gluten-free as written. For safety, check labels on broth and toppings for possible gluten content.