Looking for an easy-to-make chili that is both satisfying and healthy? This White Chicken Chili is so deliciously filling, you won't even need cornbread on the side! But who are we kidding; cornbread is always welcome with chili!
(This recipe was originally posted in January 2010, but was updated with new photos in 2020).
Like many adults, I have a love-hate relationship with deciding what to make for dinner. I love food and I love eating, so in some ways, making dinner decisions is exciting. But I hate the act of planning and having to make decisions and finding something that will be both delicious and easy enough for a weeknight.
That's where chili comes in. Not only are there SO many different varieties of chili, but chili recipes tend to make A LOT of it. Which means leftovers. Which means a night or two without having to make any decisions about dinner.
Another one of the beautiful things about chili is that it can totally range from being ridiculously healthy to completely indulgent. And it's usually totally delicious both ways (and if it's not, you can always serve it with a huge hunk of cornbread!).
Why You'll Love This Recipe
This white chicken chili happens to be on the side of healthy. But still totally delicious and satisfying. It's packed with white meat chicken, cannellini beans, and jalapeño peppers, with just a little bit of milk stirred in and cheese sprinkled on top.
It's also INCREDIBLY quick and easy to make. It's literally four steps, but ends up being a super satisfying and impressive meal.
How could you not love a recipe like that??
Ingredients
As far as chili recipes go, the ingredients list for this white chicken version isn't too extensive and it's likely you already have many of the items in your kitchen. Here's what you need:
- Olive oil
- Diced onion
- Diced jalapeño pepper
- Minced garlic
- Cumin
- Shredded white meat chicken
- Chopped green chiles (canned)
- Cannellini beans (canned)
- Low-sodium chicken broth
- Dried oregano
- Salt and pepper
- Cornmeal
- Milk
- Shredded cheddar cheese, for topping
- Sliced avocado, for topping
How to Make White Chicken Chili
I've experimented a bit with the heat in this chili as the first time I made it, it was way spicy (and that's coming from someone who loves spicy!). To tone it down a bit, I recommend scraping the seeds out of your jalapeños. Or just adding a little less if you really don't like much heat at all.
For the chicken, I decided to simply cook a couple chicken breasts in a little olive oil in a skillet. Once they cooled a bit, I shredded them. If you want things even easier, just get a rotisserie chicken and shred it up!
To start, heat olive oil in a a large stockpot or dutch oven over medium heat. Add onion and jalapeño and sauté until tender, about 5-8 minutes.
Then add in garlic and cumin and sauté until fragrant, about one minute.
Add shredded chicken, green chiles, beans, chicken stock, oregano, salt, and pepper to the pot.
Bring the mixture to a boil, reduce the heat, and let it simmer for about 20 minutes.
In a separate small bowl, mix together the cornmeal and milk and mix mixed that into the chili. Let simmer for another 10 minutes to thicken.
That's it!! Easiest dinner ever, right?? I love when dinners are quick and easy, but look like they took way more time than they actually did!
What to Serve with White Chicken Chili
I served the white chicken chili with a little shredded cheddar cheese on top and some sliced avocado. But you can add any toppings you want! And as far as sides go... well, I happen to think chili can be a meal. But here are a few options:
- Cornbread
- Green salad
- Tortilla chips
- Breadsticks
- Guacamole
- Vegetables, like broccoli, green beans, or asparagus
This white chicken chili has an awesome bite to it! It's a nice unassuming white chili, with the perfect touch of heat to jazz things up a bit.
It's really pretty healthy too, packing in lots of protein with the chicken and beans. Plus, it's so satisfying that you probably won't feel the need to serve cornbread or other carbohydrates with it (but I won't blame you if you do anyway).
If the weather is going to be cold and miserable outside, you may as well get nice and cozy feasting on chili inside! Preferably while watching trashy reality television. Like The Bachelor. No, I'm not kidding. It's the perfect winter watching, chili-eating show. Maybe add some wine, too.
More Chili Recipes
If you're hoping to add chili to your meal rotation often in the chilly weather, I have some more great recipes for you. Here are some of my favorites:
- Sweet Potato Chili
- Buffalo Chicken Chili
- Turkey White Bean Pumpkin Chili
- Slow Cooker Chili
- Chipotle Turkey Chili with Butternut Squash and Swiss Chard
- Red Wine Pumpkin Chili
- Weeknight Veggie Chili (from Cait's Plate)
The sun is actually finally coming out in Boston this morning, but I'm still kind of in the mood for more white chicken chili. And bad reality television. What can I say? It's just something that winter does to me!
I'm sure this won't be the last chili I'll be enjoying this winter and something even tells me I'll be making this white chicken chili at least another time or two!
What's your favorite chili recipe?
White Chicken Chili
Ingredients
- 1 Tbsp olive oil
- 1 cup diced onion (from about 1 medium onion)
- 3 Tbsp diced jalapeño pepper with seeds scraped out (from 1-2 jalapeño peppers)
- 1 Tbsp minced garlic (3-4 cloves)
- 1 Tbsp cumin
- 3 cups white meat chicken, shredded (I used chicken breasts, but you could also use a rotisserie chicken)
- 7 oz. can chopped green chiles
- 2 15-oz. cans cannellini beans (drained and rinsed)
- 2 cups low-sodium chicken broth
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp cornmeal
- ½ cup milk
- Shredded cheddar cheese, for topping
- Sliced avocado, for topping
Instructions
- Heat olive oil in a a large stockpot or dutch oven over medium heat. Add onion and jalapeño and sauté until tender, about 5-8 minutes. Add in garlic and cumin and sauté until fragrant, about one minute.
- Add shredded chicken, green chiles, beans, chicken stock, oregano, salt, and pepper to the pot. Bring the mixture to a boil, reduce the heat, and let it simmer for about 20 minutes.
- In a separate small bowl, mix together the cornmeal and milk. Stir mixture into chili. Let simmer for another 10 minutes to thicken.
- Serve chili topped with shredded cheddar cheese and sliced avocado.
Notes
- Recipe adapted from Closet Cooking.
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Sophie @ yumventures says
This looks soooo tasty!! And I agree...with all the rain yesterday, warming food and girly shows are a necessity. I'm just dreading when the temperature will drop again!
Maria says
It's snowing in Utah, this is perfect for today!
ANG* says
after seeing this posted, i made it last week. sooooooooo good! bonus, it leaves you lots of leftovers 🙂
The Duo Dishes says
He does make good stuff. 🙂 There are a few things on the to-do list and chili is one of them. It's cold enough for something good like this.
kathy says
He does make some tempting dishes! Found his blog through yours-thanks!
Kat says
I too love Closet Cooking! Great stuff. This looks very good and a nice change to "standard" chili.
Jen says
Great recipe! I was out of northern beans, so I used black & added some finely chopped carrots and celery (sauted with the onion). Not as visually appealing as yours (black vs. white bean), but pretty darn tasty!
Shannon says
this sounds MUCH better than the one i made last weekend... i'll have to try this one next 🙂
couturebowl says
I made this for dinner tonight - it was delicious and felt so much lighter than regular chili!