Description
White Chicken Chili is a cozy and flavorful meal featuring tender shredded chicken, creamy beans, and aromatic spices. This comforting dish combines wholesome ingredients and simple preparation steps to deliver rich layers of taste, perfect for busy evenings or weekend treats. It can be adapted to suit your dietary preferences and is ideal for a nourishing, satisfying bowl any day of the week.
Ingredients
Scale
Protein
- 2 pounds chicken breasts or thighs
Beans
- 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
Vegetables and Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
- 2–3 diced green chilies or jalapeños
Liquids and Sauces
- 4 cups chicken broth
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar
Spices
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
Creaminess and Finishing Touches
- 1/2 cup plant-based sour cream or plain plant-based yogurt
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon natural gelling agent (optional)
Instructions
- Prepare the Chicken and Aromatics: Dice the onions and mince the garlic. In a large pot, heat a little olive oil over medium heat and sauté the onions and garlic until softened and fragrant. Add the whole chicken breasts or thighs and brown slightly on each side to lock in juiciness.
- Add Spices and Chilies: Stir in ground cumin, oregano, coriander, and diced green chilies or jalapeños. Cook for 1-2 minutes, allowing the spices to toast and release their aromatic oils, forming a flavorful base.
- Pour in Liquids and Beans: Add the chicken broth, vegetarian Worcestershire sauce (natural), and apple cider vinegar for brightness. Stir in the drained and rinsed cannellini beans. Bring the mixture to a gentle simmer and cover the pot to meld the flavors.
- Shred the Chicken: After about 20-25 minutes, once the chicken is cooked through and tender, remove it from the pot. Use forks to shred the meat finely, then return it to the chili and stir well to combine evenly.
- Thicken and Finish: If you prefer a thicker chili, sprinkle in a small amount of natural gelling agent while stirring continuously. Remove the pot from heat. Fold in the plant-based sour cream or yogurt, fresh lime juice, and chopped cilantro to add creaminess and fresh flavor.
Notes
- Use bone-in chicken for extra flavor by simmering before shredding and removing bones.
- Rinse canned beans to remove excess sodium and improve texture.
- Always toast spices briefly to maximize their flavor.
- Adjust the chili’s thickness by adding more vegetable broth to thin or natural gelling agent to thicken.
- Let the chili rest for 10-15 minutes before serving to allow flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 65mg
Keywords: white chicken chili, creamy chicken chili, easy chicken chili, healthy chili, plant-based chili toppings, gluten free chili
