7 White Chicken Chili Recipes to Spice Up Your Table
Introduction
White chicken chili, a heartwarming dish that brings comfort with every spoonful. In this culinary journey, we’ll dive into the world of white chicken chili, uncovering the charm of this versatile dish. From the classic homestyle delight to spicy jalapeño, tangy verde, zesty Southwest, lean turkey and bean variation, cheesy indulgence, and the quick Instant Pot version, these recipes promise to warm your soul and tantalize your taste buds.
Cornbread-Topped White Chicken Chili
Ingredients
Cooked and shredded chicken breast
Cannellini beans for creaminess
Diced green chilies for a mild heat
Cornbread mix for a delightful topping
Chicken broth to create a flavorful base
Directions
Making the White Chicken Chili
Cook and Shred the Chicken:Cook the chicken breasts until fully cooked.
Shred the chicken using two forks and set aside.
Sauté Aromatics:In a large pot, heat olive oil over medium heat.
Add chopped onions and minced garlic, sauté until softened.
Build the Flavor Base:Stir in the shredded chicken, cannellini beans, diced green chilies, ground cumin, dried oregano, ground coriander, salt, and pepper.
Pour in the chicken broth and bring the mixture to a simmer.
Add Corn and Cheese:Mix in the frozen corn kernels and shredded Monterey Jack cheese.
Allow the chili to simmer for 15-20 minutes, ensuring all flavors meld together.
Preparing the Cornbread Topping
Preheat Oven:Preheat your oven to 375°F (190°C).
Click Here To Buy Our Healthy Cookbook For Only $27 Today!Prepare Cornbread Batter:In a mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt.
In another bowl, whisk together buttermilk, melted butter, and eggs.
Pour the wet ingredients into the dry ingredients, stirring until just combined.
Top the Chili:Spoon the cornbread batter over the simmering white chicken chili, spreading it evenly.
Bake to Perfection:Place the pot in the preheated oven and bake for 20-25 minutes or until the cornbread topping is golden brown and cooked through.
Serve and Enjoy:Remove from the oven and let it cool slightly before serving.
Ladle the Cornbread-Topped White Chicken Chili into bowls, ensuring each serving has a generous portion of the golden cornbread topping.
Instructions
Prepare the white chicken chili base with chicken, beans, and green chilies.
In a separate bowl, mix the cornbread batter according to the package instructions.
Pour the white chicken chili into a baking dish.
Spoon the cornbread batter over the chili, spreading it evenly.
Bake until the cornbread is golden brown and cooked through.
Serve with a dollop of sour cream and a sprinkle of chopped green onions.
Spinach and Artichoke White Chicken Chili
Ingredients
Shredded chicken for heartiness
White beans for creaminess
Chopped spinach for freshness
Artichoke hearts for a unique twist
Cream cheese for richness
Chicken broth to create the base
Directions
Making the White Chicken Chili
Cook and Shred the Chicken:Cook the chicken thighs until fully cooked.
Shred the chicken using two forks and set aside.
Sauté Aromatics:In a large pot, heat olive oil over medium heat.
Add chopped onions and minced garlic, sauté until softened.
Build the Flavor Base:Stir in the shredded chicken, cannellini beans, diced green chilies, ground cumin, dried thyme, smoked paprika, salt, and pepper.
Pour in the chicken broth and bring the mixture to a simmer.
Add Artichokes and Spinach:Mix in the frozen artichoke hearts and chopped fresh baby spinach.
Allow the chili to simmer for an additional 10-15 minutes until the spinach wilts and the flavors meld.
Stir in Parmesan Cheese:Add shredded Parmesan cheese to the chili, stirring until the cheese is fully melted and incorporated.
Preparing the Creamy Spinach and Artichoke Topping
Combine Ingredients:In a mixing bowl, combine thawed and drained frozen spinach, chopped canned artichoke hearts, softened cream cheese, sour cream, shredded mozzarella cheese, salt, and pepper.
Mix until all ingredients are well combined.
Assemble and Bake:Preheat your oven to 375°F (190°C).
Transfer the prepared creamy spinach and artichoke mixture over the simmering white chicken chili, spreading it evenly.
Bake to Perfection:Place the pot in the preheated oven and bake for 20-25 minutes or until the topping is bubbly and golden brown.
Serve and Enjoy:Remove from the oven and let it cool slightly before serving.
Ladle the Spinach and Artichoke White Chicken Chili into bowls, ensuring each serving has a generous portion of the creamy topping.
Instructions
Cook the chicken and combine it with white beans in a pot.
Add chopped spinach and artichoke hearts to the pot.
Click Here To Buy Our Healthy Cookbook For Only $27 Today!Stir in cream cheese until melted and well combined.
Pour in chicken broth to achieve the desired consistency.
Simmer until all flavors meld into a delightful harmony.
Garnish with grated Parmesan cheese and serve with crusty bread.
Lemon Garlic White Chicken Chili
Ingredients
Shredded chicken for protein
Great Northern beans for a creamy texture
Minced garlic for aromatic depth
Zest and juice of fresh lemons for a citrusy kick
Chicken broth to create a flavorful base
Directions
Making the White Chicken Chili
Cook and Shred the Chicken:Cook the chicken breasts until fully cooked.
Shred the chicken using two forks and set aside.
Sauté Aromatics:In a large pot, heat olive oil over medium heat.
Add chopped onions and minced garlic, sauté until softened.
Build the Flavor Base:Stir in the shredded chicken, cannellini beans, diced green chilies, ground cumin, dried thyme, smoked paprika, salt, and pepper.
Pour in the chicken broth and bring the mixture to a simmer.
Add Lemon Zest and Juice:Grate the zest of two lemons directly into the pot.
Squeeze the juice of one lemon into the chili, stirring to incorporate the citrusy flavors.
Include Corn Kernels:Mix in the frozen corn kernels, allowing them to add a touch of sweetness to the chili.
Simmer for an additional 10-15 minutes until all the flavors meld together.
Preparing the Lemon Garlic Drizzle
Infuse Olive Oil with Garlic:In a small saucepan, heat olive oil over low heat.
Add minced garlic and sauté until fragrant, ensuring not to brown the garlic.
Add Lemon Zest and Juice:Grate the zest of one lemon into the saucepan.
Squeeze the juice of one lemon into the garlic-infused oil.
Enhance with Fresh Parsley:Stir in chopped fresh parsley, salt, and pepper to taste.
Let the drizzle sit for a few minutes to allow the flavors to meld.
Serving the Lemon Garlic White Chicken Chili
Ladle into Bowls:Spoon the Lemon Garlic White Chicken Chili into bowls, ensuring a generous portion of chicken, beans, and corn in each serving.
Drizzle with Lemon Garlic Infusion:Drizzle the lemon garlic infusion over each serving, allowing the aromatic and citrusy flavors to enhance the dish.
Garnish and Enjoy:Garnish with additional fresh parsley if desired.
Serve immediately and enjoy the invigorating flavors of Lemon Garlic White Chicken Chili.
Instructions
Cook shredded chicken and combine with white beans in a pot.
Sauté minced garlic until fragrant and add it to the pot.
Stir in the zest and juice of fresh lemons for a bright flavor.
Pour in chicken broth to achieve the desired consistency.
Simmer until the chili reaches a delightful meld of flavors.
Garnish with fresh parsley and serve with a lemon wedge.
Bacon and Ranch White Chicken Chili
Ingredients
Shredded chicken for heartiness
White beans for creaminess
Crispy bacon bits for a smoky flavor
Ranch seasoning for a savory kick
Chicken broth to create a flavorful base
Directions
Making the White Chicken Chili
Cook and Shred the Chicken:Cook the chicken thighs until fully cooked.
Shred the chicken using two forks and set aside.
Cook Bacon:In a separate pan, cook the bacon until crispy.
Crumble the bacon into small pieces and set aside.
Sauté Aromatics:In a large pot, heat olive oil over medium heat.
Add chopped onions and minced garlic, sauté until softened.
Build the Flavor Base:Stir in the shredded chicken, crumbled bacon, cannellini beans, diced green chilies, ground cumin, dried parsley, onion powder, garlic powder, salt, and pepper.
Pour in the chicken broth and bring the mixture to a simmer.
Add Corn Kernels and Cheese:Mix in the frozen corn kernels and shredded sharp cheddar cheese.
Allow the chili to simmer for an additional 10-15 minutes until the cheese is melted and the flavors meld.
Preparing the Ranch Drizzle
Combine Ingredients:In a small bowl, whisk together sour cream, ranch seasoning mix, chopped fresh chives, salt, and pepper.
Adjust the seasoning to taste.
Serving the Bacon and Ranch White Chicken Chili
Ladle into Bowls:Spoon the Bacon and Ranch White Chicken Chili into bowls, ensuring a generous portion of chicken, bacon, beans, and corn in each serving.
Drizzle with Ranch Mixture:Drizzle the ranch mixture over each serving, allowing the herby and creamy flavors to enhance the dish.
Garnish and Enjoy:Garnish with additional chopped chives if desired.
Serve immediately and relish in the delicious fusion of bacon, ranch, and white chicken chili.
Instructions
Cook shredded chicken and combine with white beans in a pot.
Add crispy bacon bits for a delightful smoky undertone.
Stir in ranch seasoning to infuse savory flavors.
Pour in chicken broth to achieve the desired consistency.
Simmer until the bacon and ranch flavors meld into the chili.
Garnish with shredded cheddar cheese and a drizzle of ranch dressing.
Roasted Poblano White Chicken Chili
Ingredients
Shredded chicken for protein
Cannellini beans for a creamy base
Roasted poblano peppers for a smoky heat
Ground cumin for depth of flavor
Chicken broth to create the base
Directions
Making the White Chicken Chili
Roast Poblano Peppers:Preheat your broiler. Place poblano peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered.
Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel, seed, and dice the peppers.
Cook and Shred the Chicken:Cook the chicken breasts until fully cooked.
Shred the chicken using two forks and set aside.
Sauté Aromatics:In a large pot, heat olive oil over medium heat.
Add chopped onions and minced garlic, sauté until softened.
Build the Flavor Base:Stir in the shredded chicken, roasted and diced poblano peppers, cannellini beans, diced green chilies, ground cumin, dried oregano, ground coriander, salt, and pepper.
Pour in the chicken broth and bring the mixture to a simmer.
Add Corn Kernels and Cheese:Mix in the frozen corn kernels and shredded Monterey Jack cheese.
Allow the chili to simmer for an additional 10-15 minutes until the cheese is melted and the flavors meld.
Serving the Roasted Poblano White Chicken Chili
Ladle into Bowls:Spoon the Roasted Poblano White Chicken Chili into bowls, ensuring a generous portion of chicken, beans, corn, and poblano peppers in each serving.
Garnish and Serve:Garnish with chopped fresh cilantro.
Serve with lime wedges on the side for an extra burst of freshness.
Instructions
Cook shredded chicken and combine with white beans in a pot.
Roast poblano peppers until the skin is charred, then peel and chop.
Add the roasted poblano peppers to the pot for a smoky heat.
Stir in ground cumin to enhance the depth of flavor.
Pour in chicken broth to achieve the desired consistency.
Simmer until the roasted poblano flavor infuses into the chili.
Garnish with fresh cilantro and a squeeze of lime.
Coconut Lime White Chicken Chili
Ingredients
Shredded chicken for heartiness
White beans for a creamy texture
Coconut milk for richness
Lime zest and juice for a tropical kick
Chicken broth to create the base
Directions
Making the White Chicken Chili
Cook and Shred the Chicken:Cook the chicken thighs until fully cooked.
Shred the chicken using two forks and set aside.
Sauté Aromatics:In a large pot, heat olive oil over medium heat.
Add chopped onions and minced garlic, sauté until softened.
Build the Flavor Base:Stir in the shredded chicken, cannellini beans, diced green chilies, ground cumin, dried coriander, smoked paprika, salt, and pepper.
Pour in the chicken broth and bring the mixture to a simmer.
Add Coconut Milk and Lime Zest:Pour in the coconut milk, stirring to create a creamy consistency.
Grate the zest of two limes directly into the pot, infusing the chili with citrusy aromas.
Include Lime Juice and Corn Kernels:Squeeze the juice of two limes into the chili, adding a zesty kick.
Mix in the frozen corn kernels, allowing them to contribute a touch of sweetness.
Simmer for an additional 10-15 minutes until the flavors meld.
Preparing the Coconut Lime Drizzle
Combine Ingredients:In a small bowl, whisk together coconut cream, zest and juice of one lime, honey, and a pinch of salt.
Adjust the sweetness and acidity to taste.
Serving the Coconut Lime White Chicken Chili
Ladle into Bowls:Spoon the Coconut Lime White Chicken Chili into bowls, ensuring a generous portion of chicken, beans, and corn in each serving.
Drizzle with Coconut Lime Infusion:Drizzle the coconut lime mixture over each serving, allowing the tropical flavors to enhance the dish.
Garnish and Enjoy:Garnish with chopped fresh cilantro for a burst of color and freshness.
Serve immediately and savor the unique combination of coconut, lime, and white chicken chili.
Instructions
Cook shredded chicken and combine with white beans in a pot.
Pour in coconut milk for a luscious and tropical twist.
Stir in lime zest and juice for a refreshing citrus kick.
Pour in chicken broth to achieve the desired consistency.
Simmer until the coconut and lime flavors meld into the chili.
Garnish with shredded coconut and a lime wedge.
Smoked Sausage and White Chicken Chili
Ingredients
Shredded chicken for protein
White beans for creaminess
Smoked sausage for a savory and smoky flavor
Diced green chilies for a mild heat
Chicken broth to create the flavorful base
Directions
Making the White Chicken Chili
Cook and Shred the Chicken:Cook the chicken breasts until fully cooked.
Shred the chicken using two forks and set aside.
Sauté Aromatics:In a large pot, heat olive oil over medium heat.
Add chopped onions and minced garlic, sauté until softened.
Cook Smoked Sausage:Add sliced smoked sausage to the pot and cook until browned, releasing its smoky flavors.
Build the Flavor Base:Stir in the shredded chicken, cannellini beans, diced green chilies, ground cumin, dried thyme, smoked paprika, salt, and pepper.
Pour in the chicken broth and bring the mixture to a simmer.
Include Corn Kernels and Cheese:Mix in the frozen corn kernels and shredded sharp cheddar cheese.
Allow the chili to simmer for an additional 10-15 minutes until the cheese is melted, and the flavors meld.
Serving the Smoked Sausage and White Chicken Chili
Ladle into Bowls:Spoon the Smoked Sausage and White Chicken Chili into bowls, ensuring a generous portion of chicken, sausage, beans, and corn in each serving.
Garnish and Serve:Garnish with sliced green onions for a pop of color and freshness.
Add a dollop of sour cream on top of each bowl for a creamy finish.
Instructions
Cook shredded chicken and combine with white beans in a pot.
Sauté sliced smoked sausage until browned and add it to the pot.
Stir in diced green chilies for a subtle heat.
Pour in chicken broth to achieve the desired consistency.
Simmer until the smoked sausage infuses its flavor into the chili.
Garnish with sliced green onions and a dollop of sour cream.
Conclusion
There you have it – seven more tantalizing white chicken chili recipes to add variety and warmth to your culinary repertoire. Each recipe offers a unique twist, from the smoky flavor of roasted poblanos to the tropical notes of coconut and lime. So, gather your ingredients, fire up the stove, and savor the delightful goodness of these white chicken chili creations. Happy cooking!
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