White Chicken Chili is a delicious meal of chicken, white beans and spices.

We tend to eat a lot of dishes made with dry beans this time of year. There is just a comfort to be found in a hearty meal when it’s cold outside.

Dry beans can make a dish filling and budget friendly too. You’ll love the savory taste of white chicken chili with the smoky flavor of cumin and hint of spice in the chili powder. This dish is so easy to prepare and you’ll enjoy the aromas as it cooks.

As with all dry beans, I soak them overnight before cooking. Great Northern beans are delicate in flavor making them ideal in soups and stews like white chicken chili.

“The key to a good meal is simplicity and the right seasoning.” ~ Buddy Valastro

White Chicken Chili

Here’s what you’ll need to make it:

Great Northern White Beans
Butter
Onion
Clove of Garlic
Can of Diced Green Chiles
Ground Cumin
Chili Powder
Ground White Pepper
Kosher Salt
8-10 cups of Water
Chicken (a mix of white and dark meat)

Find a printable recipe card at the end of this post.

First, add the butter to a soup pot or stock pot and heat over medium.

Next, add the diced onions, minced garlic and green chiles and saute until the onions begin to soften.

Next, add the white beans (that have been soaked overnight) and stir to incorporate.

Season by adding the cumin, chili powder, white pepper and salt.

Add the water and give everything a stir. I used two cups of chicken stock to add a little more richness of flavor. It’s fine to use all water if you prefer.

Bring to a simmer.

Budget Friendly Family Meals

You’ll want to use a mix of dark and white meat chicken. I used some boneless and skinless chicken thighs and two boneless and skinless breast pieces. Feel free to use a whole chicken if you like. If you use a whole chicken it will need to be cooked and the meat removed from the bones.

I removed the excess fat from the thigh pieces and cut into cubes. I cooked the breast pieces whole to shred. By shredding the breast meat it helps to infuse it with the broth and keep it moist. Otherwise, the white meat can be dry and flavorless.

Add the cubes dark meat to the pot. Add the breast pieces whole and cook until they are cooked through, about 10 minutes. Remove the breast pieces and shred the meat with forks. Add the shredded chicken meat back to the pot.

Simmer, covered, for 1.5 to 2 hours.

Serve with your favorite toppings for chili such as sour cream, shredded cheese, slice jalapenos or chopped green onion.

Cooks Note: If you prefer you can used canned white beans to reduce cooking time. Leftovers freeze well. If you prefer a creamy version – add 1/4 cup of heavy cream at the end of cooking.

Let’s make this White Chicken Chili Recipe!

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White Chicken Chili Recipe

Delicious white chicken chili recipe with beans in a savory broth is a wonderful meal on a cool day.

Prep Time15

Cook Time2

Total Time2 15

Servings: Pot of White Chicken Chili

Calories: 432kcal

Author: Julia Jordan | Julia’s Simply Southern

Ingredients

1 lb Great Northern White Beans
2 tbs Butter
1 Onion diced
1 Clove of Garlic minced
4 oz Can of Diced Green Chiles
1 tbs Ground Cumin
1 tsp Chili Powder
1/4 tsp Ground White Pepper
1.5 tsp Kosher Salt
8-10 c Water
2.5 lb Chicken mix of white and dark meat

Instructions

First, add the butter to a soup pot or stock pot and heat over medium.
Next, add the diced onions, minced garlic and green chiles and sauté until the onions begin to soften.
Next, add the white beans (that have been soaked overnight) and stir to incorporate.
Season by adding the cumin, chili powder, white pepper and salt.
Add the water and give everything a stir. I used two cups of chicken stock to add a little more richness of flavor. It’s fine to use all water if you prefer. Bring to a simmer.
Add the cubes dark meat to the pot. Add the breast pieces whole and cook until they are cooked through, about 10 minutes. Remove the breast pieces and shred the meat with forks. Add the shredded chicken meat back to the pot.
Simmer, covered, for 1.5 to 2 hours.
Serve with your favorite toppings for chili such as sour cream, shredded cheese, slice jalapenos or chopped green onion.

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Notes

You’ll want to use a mix of dark and white meat chicken. I used some boneless and skinless chicken thighs and two boneless and skinless breast pieces.

Feel free to use a whole chicken if you like. If you use a whole chicken it will need to be cooked and the meat removed from the bones. I removed the excess fat from the thigh pieces and cut into cubes.

I cooked the breast pieces whole to shred. By shredding the breast meat it helps to infuse it with the broth and keep it moist. Otherwise, the white meat can be dry and flavorless.

Nutrition

Shared at Weekend Potluck

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