Budget-Friendly White Chicken Chili (Print View)

Creamy white chili with chicken and beans, blended for richness and budget comfort. Hearty, easy, and satisfying.

# Components:

→ Chicken & Broth

01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 4 cups low-sodium chicken broth
03 - 1 tablespoon olive oil

→ Vegetables

04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced
06 - 1 jalapeño, seeded and finely chopped
07 - 1 can (4 ounces) diced green chilies

→ Beans (Creamy Base)

08 - 2 cans (15 ounces each) great northern or cannellini beans, drained and rinsed
09 - 1 can (15 ounces) navy beans, drained and rinsed
10 - 1/2 cup milk or unsweetened plain yogurt

→ Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon chili powder
15 - 1/2 teaspoon kosher salt, plus more to taste
16 - 1/4 teaspoon black pepper

→ Toppings (optional)

17 - Chopped fresh cilantro
18 - Diced avocado
19 - Shredded Monterey Jack or cheddar cheese
20 - Lime wedges
21 - Sour cream

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and jalapeño, sautéing for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
02 - Add chicken breasts or thighs, diced green chilies, ground cumin, dried oregano, coriander, chili powder, kosher salt, and black pepper. Stir thoroughly to coat the ingredients.
03 - Pour in chicken broth and bring to a simmer. Cover and cook for 15 to 18 minutes, or until the chicken is fully cooked.
04 - While the chicken cooks, blend 1 can (about 1 1/2 cups) of the great northern or cannellini beans together with milk or unsweetened yogurt in a blender or food processor until completely smooth for a creamy base.
05 - Remove the cooked chicken from the pot, shred using two forks, and return the shredded chicken to the pot.
06 - Add the remaining whole beans and the pureed bean-mixture to the pot. Stir to combine. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the chili thickens and the flavors meld.
07 - Taste and adjust the seasoning if necessary. Serve hot with your choice of toppings such as cilantro, avocado, shredded cheese, lime wedges, or sour cream.

# Expert Advice:

01 -
  • Uses affordable supermarket staples and common pantry items
  • Creamy texture achieved without heavy cream
  • One pot means less cleanup and more flavor
  • Ready in under an hour
  • Easily customizable for spice and toppings preferences
02 -
  • Loaded with protein and fiber
  • Recipe is naturally gluten free
03 -
  • Always sauté your aromatics really well this step unlocks the flavor that sets good chili apart
  • If you like your chili thicker let it simmer longer with the lid off or mash a scoop of beans directly into the pot
  • Blending beans with yogurt is a trick I wish I had known sooner it makes the chili satisfying but not too heavy
  • Offer toppings on the side so everyone gets the bowl they love most

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