White Chicken Chili Recipe - Food.com (2024)

7

Submitted by jdubb07

"My husband absolutely loves this recipe! He says it's better than the old traditional style!!! I love it because it's low in fat and calories! This recipe serves four, so you can double the recipe if you need more. This is also really good with sweet cornbread."

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Ready In:
1hr

Ingredients:
12
Serves:

4

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ingredients

  • 2 boneless chicken breasts
  • 2 (14 ounce) cans chicken broth
  • 12 teaspoon lemon pepper seasoning
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 12 cup chopped onion
  • 1 (14 ounce) can white whole corn, drained
  • 1 (4 ounce) can chopped green chilies, undrained
  • 2 -3 tablespoons lime juice
  • 1 (14 ounce) can great northern beans, undrained
  • shredded monterey jack cheese, to garnish

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directions

  • In a medium to large size pot, combine chicken broth, ground cumin, lemon pepper and olive oil. Bring to a boil.
  • Add chicken and bring to a low boil then reduce heat to low, cover and simmer 20-30 minutes or until chicken is done.
  • Remove chicken from broth and cut into bite size pieces. Return back to broth.
  • Add the garlic, onion, corn, green chilies, lime juice and beans to the broth. Return to a boil.
  • Simmer until thoroughly heated, about 45-60 minutes.
  • Pour into bowl and sprinkle with cheese.

Questions & Replies

White Chicken Chili Recipe - Food.com (5)

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Reviews

  1. This was really quite good although I enjoyed it more than my boyfriend did. I put in three garlic cloves and used frozen corn instead of canned corn as I have an aversion to canned corn. In accordance with other reviews I did drain and rinse out the beans. I will make this again, especially as winter rears its ugly head. Thanks for posting!

    cyaos

  2. This chili had a really good taste and made the house smell incredible while cooking. I left the top off of mine the whole time so it could reduce, because we like a thicker chili. It was actually more like a soup. I will probably drain the beans next time I make it. I got cheese to serve with it, but I totally forgot about it, because we couldn't wait to eat it! Thanks for this recipe, I will make it again, for sure.

    Greeny4444

  3. This was great! I highly recommend this for something different.I used chicken tenders and cooked them in the broth for 10 minutes - they stayed so moist. Chicken breast dry out too fast - even in liquid. I also omitted the lime juice. Try this over Fritos with monterey pepper jack cheese.This is a keeper!

    barbarahots

  4. My parents and I really enjoyed this. I doubled the recipe to feed my family, and I'm so glad there are leftovers for lunch today! Based on padreaming's review, I drained the beans so that the dish would have a more chili like consistency. I also simmered it with the lid off so that it would reduce a little. The only other change I made is that I didn't double the cumin when I doubled the recipe as I didn't want that flavor to overpower everything else. It worked out great. Thank you for posting!

    DreamoBway

  5. Very flavorful. I did thicken it a bit with a rue. Not sure what I was thinking. Guess I didn't realize it would be thin like a soup. So glad I made a double batch. This will go in the staple soup collection we keep in our freezer. Thanks!

    padreaming

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Tweaks

  1. This was really quite good although I enjoyed it more than my boyfriend did. I put in three garlic cloves and used frozen corn instead of canned corn as I have an aversion to canned corn. In accordance with other reviews I did drain and rinse out the beans. I will make this again, especially as winter rears its ugly head. Thanks for posting!

    cyaos

RECIPE SUBMITTED BY

jdubb07

  • 1 Follower
  • 4 Recipes
  • 3 Tweaks

I moved to Columbus a few years ago from a small town in southern Ohio to be with my husband. I have met many good friends here and am lucky to have so many :) This website is great! I enjoy trying new things and then have my husband rate each that I make haha.

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White Chicken Chili Recipe  - Food.com (2024)

FAQs

How to thicken up white chicken chili? ›

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.

What is the trick to a good chili? ›

Rumi Spice's top tips for making chili:
  1. Brown the Meat.
  2. Don't Forget Vegetables.
  3. Elevate with Extra Flavor.
  4. Only Add Flavorful Liquids.
  5. Opt for Dried Beans.
  6. Season Early and Often.
  7. Add Some Acidity at the End.
  8. Top It Off.

Why is my white chicken chili watery? ›

This can be the result of: Adding too much stock, broth, or water. A base of beef broth, chicken broth, or stock (and occasionally water, milk, or cream), sets the tone for most chili recipes. If your chili looks watery, you may have poured in more than required.

How can I make my white chicken chili less spicy? ›

Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy. For tomato sauces and stews that don't want dairy, try shredding some cheese on top. Photo by Meredith.

What is the best ingredient to thicken chili? ›

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

Should chili be thick or soupy? ›

Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot. While you can simply keep simmering the chili, that method risks overcooking softer ingredients like the beans, losing all your nice texture to mushy monotony.

What's the secret ingredient in chili? ›

Chocolate. Some people swear by using dark chocolate while others think simply adding in some cocoa powder does the trick. While it does not exactly sweeten the chili, it is supposed to add more depth to the dish. This recipe from Foolproof Living explains why they add cocoa powder to their chili.

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

What is the best liquid for chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Does tomato paste make chili thicker? ›

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

How to make chili more flavorful? ›

How to Give Chili a Flavor Boost
  1. Add something acidic. ...
  2. Try to identify what about your chili is boring. ...
  3. Add tomato paste. ...
  4. Drop in some chocolate. ...
  5. Embrace pickling liquid. ...
  6. Stir in some molasses.

Do you simmer chili with the lid on or off? ›

You want the liquid in the chili to reduce, and leaving the lid off is crucial. If you're simmering the chili for a longer time, partially cover the pot to prevent the liquid from evaporating too quickly. Once the liquid has slightly reduced, season with salt and pepper to taste.

How do you thicken white chicken chili without cornstarch? ›

All-Purpose Flour The easiest way to thicken chili is with a pantry staple: all-purpose flour. You'll want to make a flour slurry, where you stir flour into a bit of water, before adding it to the pot over medium heat. The slurry will reduce random flour chunks in your chili, and it will not affect the overall taste.

When to add peanut butter to chilli? ›

After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste.

Can I use flour to thicken white chicken chili? ›

Whisk together milk (any kind) and flour (gluten free, if you need it!) in a small dish then pour into the chili and stir to combine. Cover and cook on high for 30 minutes. This will give the chili just a touch of velvety thickness.

What can I add to chili to make it more soupy? ›

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

How do you thicken white sauce quickly? ›

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

How do you thicken creamy chicken? ›

Using a Thickener
  1. Thicken the sauce with a flour slurry. Whisk together equal parts flour and cold water in a cup or small bowl. ...
  2. Use a roux to thicken the sauce. ...
  3. Try adding a cornstarch slurry. ...
  4. Use egg yolk to thicken cream sauces containing egg. ...
  5. Stir kneaded butter into the sauce.

How do you thicken leftover chili? ›

8 Easy Ways to Thicken Chili
  1. Use a Potato Masher. All you have to do is take a potato masher and smash some (but not all) of the chili around. ...
  2. Add Cornmeal. ...
  3. Add Tortillas. ...
  4. Add Beans or Veggies. ...
  5. Uncover and Simmer. ...
  6. Make a Slurry with Masa Harina. ...
  7. Make a Slurry with Flour. ...
  8. Make a Slurry with Cornstarch.

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