There’s nothing better than a big pot of chili, especially on gloomy weather days. It’s also the perfect dish when entertaining family and friends for a day of sports in front of the TV, which is what I did for Superbowl this year (even though my beloved Saints didn’t make it).
I’m a huge fan of this white chicken chili, and everyone raves about how good it is. It truly is easy.
I start with my largest soup pot because it provides ample room for all the goodies that go into the chili. Plus, my roux cooks evenly with less risk of burning. A roux is nothing more than flour and butter, which the French have used for hundreds of years to thicken foods. Most roux will cook until it reaches a rich, deep brown color for gumbos and other Cajun dishes. For this roux, though, I only cook until it’s well blended and light brown.
After making the roux, I add the onions and chicken to the pot and cook for about 5 minutes. Then throw everything else in the pot and simmer for 25 minutes or until the chicken cooks through.
It really is that easy. And the result is a downright delicious chili with chunks of tender chicken, loads of white beans, and a rich, creamy white sauce. This is comfort food at its best.
Heavenly!
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Worry-Free Cooking |
- Rely on your kitchen essentials to simplify your prep work on this recipe, such as a good Cutting Board, a sharp Chef’s Knife, and sturdy Wooden Spoon to stir all the goodness found in this chili.
- A large soup pot works best for this chili recipe. I use this Soup Pot with Glass Lid, because it provides ample room for all the goodies that go into the chili. Plus, my roux cooks evenly with less risk of burning.
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Menu Planning |
- This is a hearty and filling soup, so you don’t need much to complete the meal. Serve with a side of bread, like biscuits or cornbread.
- Store leftovers in an airtight container in the fridge for up to three days.
- Whether you’re working from home or going into the office, leftover chili makes a perfect lunch.
- Freezing leftovers is a terrific way to avoid waste and have a delicious ready-to-eat meal in the future. Durable freezer bags work great for easy storage and thawing or, of course, any airtight freezer friendly container will work. You can safely freeze your leftover chili for 4 to 5 months. Just thaw and reheat in the microwave or stovetop when you’re ready to eat.
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Drink Pairings |
- This is a creamy chicken dish, which makes a lighter, fruity, and less tannic wine a better choice. A Chardonnay or Riesling pairs well.
- If you’re like my husband, you simply cannot watch football without a beer. And football, beer, and chili are excellent pairings for sure. A citrusy and crisp beer like a wheat beer or a pale ale will complement the flavors in this white chicken chili quite well. Give it a try.
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Helping Hand |
- Navy, great Northern, and cannellini beans all work wonderfully in this recipe. I’m sure other white beans would work well, too. I’d love to hear about your experience with other beans in this recipe.
- Canned green chilis are the easiest way to go for this recipe, though fresh will work just as well if you want to clean and chop them up.
- Instead of heavy cream, you can easily substitute it with half-and-half or milk. While these substitutes won’t provide the creaminess and thickness that the heavy cream does, you’ll still end up with flavorful chili.
- If you’re a fan of spicy chili, spice it up with hot green chilis and 4-ounce canned diced jalapeños. Or, add a teaspoon of cayenne pepper. Or go all in and do both — hot and spicy for sure!
- If you like thinner chili, add more chicken broth. For thicker chili, reserve about a cup of beans and then mash them up in a bowl before adding them to the chili. For even creamier, thicker chili, add a block of cream cheese along with the Monterey jack cheese. Mmm…mmm…mmm, yum!
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Grocery & Gourmet |
- I use Ortega’s Fire Roasted Green Chilis for the added roasted flavor it gives the chili. Try it out and let me know what you think.
