This White Bean Chicken Chili is a staple in our home, especially during the fall and winter months. The recipe has been around for ages, passed down in family gatherings and cooking potlucks, each time revealing that perfect balance of flavors that make everyone’s taste buds happy. My family loves the creamy texture, the hint of spice from the chili powder, and the warmth of the chicken broth simmering away. It’s almost magical how a pot of chili can turn an ordinary evening into a little celebration.
I remember the first time I cooked this chili for my family. It was one of those days when everyone was bustling about, busy with schoolwork and chores. As the chili simmered on the stove, the aroma tempted everyone to take a break and gather around the kitchen, sharing stories from the day and stealing tastes straight from the pot. It wasn’t long before we were all sitting around the table, bowls in hand, savoring the comforting blend of cream cheese, white beans, and tender chicken. Funny how food can bring people together.
Now, you too can create this heartwarming dish at home. It’s really quite simple, packed with delightful ingredients like creamy cheese, tender chicken, and flavorful green chiles. The recipe is flexible, so feel free to get creative with your favorite toppings or even add in a secret ingredient. Trust me—once you try it, the White Bean Chicken Chili is sure to become a beloved staple in your own culinary collection.
Why not give it a try tonight? Embrace the warmth, delight in the flavors, and share a bowl with those you love. You might just find it’s the perfect dish for a cozy family evening.
How to Make White Bean Chicken Chili
Click here to get printable version
Ingredients:
- 2 cups low sodium chicken broth
- 4 oz cream cheese (room temperature)
- 540 ml canned white kidney beans (drained and rinsed)
- 341 ml canned corn (drained)
- ½ teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon salt
- 127 ml canned green chiles
- 2 lb boneless skinless chicken breasts
- 1 tablespoon corn starch
- 1 tablespoon water
- 1 teaspoon Tabasco Green Sauce
Directions:
- Place your chicken breasts into a 3-4 quart dutch oven or a soup pot. Pour in the chicken broth and bring it to a boil over medium-high heat. Once it’s boiling, reduce the heat to medium-low, cover, and let it simmer for about 15 minutes or until the chicken is thoroughly cooked and tender.
- Carefully remove the chicken from the pot, shred it using two forks on a large cutting board, then return the shredded chicken back into the pot with the broth.
- To the pot, add the drained white kidney beans, corn, canned green chiles, Tabasco sauce, chili powder, onion powder, and salt. Stir everything together until well combined.
- Cube the cream cheese into smaller pieces and add them to the pot. Cover the pot, allowing it to simmer on medium heat for around 10 minutes, so the flavors infuse.
- Once simmered, give the chili a good stir, helping the cream cheese to melt smoothly into the chili. For a thicker consistency, mix the corn starch with water in a small bowl, then stir this mixture into the chili until well blended.
- Serve this warm and inviting chili with your choice of toppings such as additional Tabasco sauce, tortilla chips, avocado, lime wedges, salsa, shredded cheese, or sliced jalapeños. Enjoy every heartwarming bite!
Flexible Ingredient Options for Every Cook
Explore with this recipe by swapping the chicken breasts for turkey if you prefer poultry alternatives, or go for shredded rotisserie chicken to save time. If you don’t have white kidney beans, substitute with cannellini beans or chickpeas. Cream cheese can be replaced with Greek yogurt for a tangier flavor and lighter texture.
The Best Way to Store White Bean Chicken Chili Leftovers
Store any leftover chili in an airtight container and refrigerate for up to 3 days. To enjoy it later, reheat gently on the stove, adding a splash of chicken broth if it needs thinning. For longer storage, freeze the chili in portioned containers for up to 3 months. Thaw in the fridge before reheating.
How to Serve This Cozy Chili Creation
Pair this hearty chili with a side of crusty bread or a warm, fresh cornbread muffin. Top with a dollop of sour cream or Greek yogurt for extra creaminess. Complete the meal with a side salad sprinkled with citrus vinaigrette to balance the chili’s richness.
Pro Tips for the Perfect White Bean Chicken Chili
Brown the chicken slightly on each side before simmering for added depth of flavor. Adjust the spice level to your liking—add more chili powder or a pinch of cayenne for extra heat. Remember to stir occasionally to ensure the chili doesn’t stick, especially if you have a heavier pot.
Adding a Seasonal Spin to White Bean Chicken Chili
In summer, enhance the chili with fresh corn cut straight from the cob. During fall, try adding roasted squash or pumpkin for a seasonal touch. For winter warmth, toss in some kale or spinach just before serving. Springtime might invite the addition of tender asparagus tips for a fresh, green burst.
FAQs:
Is it possible to make this chili vegetarian?
Absolutely! To make this dish vegetarian, you can simply skip the chicken and use vegetable broth instead. You might also consider adding more beans or even tofu to keep the protein content high. This variation still retains the hearty texture and comforting flavor that’s so loved.
Can I prepare this ahead of time?
Certainly! In fact, preparing it a day in advance might enhance the flavors as they meld together. Store the chili in the refrigerator and reheat it just before serving. You can also freeze it if you need it to last even longer, making it an excellent choice for meal prepping.
How can I adjust the spiciness of the chili?
If you prefer a milder chili, simply reduce the amount of chili powder and Tabasco sauce. Conversely, for those who enjoy a spicy kick, you can add more chili powder, or even incorporate jalapeños or a sprinkle of crushed red pepper flakes. Always adjust to suit your taste buds.
What’s a good substitute for Tabasco Green Sauce?
If you don’t have Tabasco Green Sauce handy, you can substitute with another hot sauce or a dash of cayenne pepper for heat. For a tangy twist with less spice, a splash of lime juice could provide that little zing, brightening the flavors without the added heat.
Can this recipe be made in a slow cooker?
Yes, this chili is a wonderful candidate for a slow cooker. You can place all the ingredients, except the cream cheese, corn starch, and water, into a slow cooker and let it cook on low for 6-8 hours. Add the cream cheese and corn starch slurry in the last 30 minutes to ensure perfect thickness and creaminess.
What kinds of cheese work best as toppings?
Cheddar cheese is a classic choice, providing a sharp contrast to the chili’s rich flavors. Monterrey Jack and pepper jack cheese are also excellent options, each offering distinct flavors that complement the chili wonderfully. Feel free to experiment with your favorites to find the perfect cheesy finish!
White Bean Chicken Chili
Equipment
- Dutch oven or soup pot
Ingredients
- 2 cups low sodium chicken broth
- 4 oz cream cheese room temperature
- 540 ml canned white kidney beans drained and rinsed
- 341 ml canned corn drained
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 127 ml canned green chiles
- 2 lb boneless skinless chicken breasts
- 1 tablespoon corn starch
- 1 tablespoon water
- 1 teaspoon Tabasco Green Sauce
Instructions
- In a Dutch oven or large soup pot, add the chicken breasts and pour in the chicken broth. Heat it to a boil over medium-high flame. Once boiling, reduce to medium-low heat, cover the pot, and simmer for about 15 minutes or until the chicken is fully cooked and tender.
- Take the cooked chicken out of the pot and shred it using two forks placed on a cutting board. Return the shredded chicken back into the pot along with the broth.
- Add the rinsed beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt into the pot. Stir everything together to combine.
- Cube the cream cheese into smaller pieces and add it to the pot. Cover and simmer over medium heat for about 10 minutes.
- Stir the chili to help the cream cheese melt completely. For a thicker consistency, blend the corn starch with water in a separate bowl and then stir it into the chili mixture.
- Serve the chili hot, garnished with your favorite toppings such as extra Tabasco sauce, tortilla chips, chopped avocado, lime wedges, salsa, shredded cheese, or jalapeños. Enjoy the lovely warmth!
