This hearty white chicken chili is full of flavor. It’s a great alternative to traditional beef chili, plus it’s super quick and easy to make. Leftovers make for a tasty lunch the next day, so make plenty.
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 chili, and everyone raves about how good it is. It truly is easy. I start with a roux, which I make by cooking flour in butter. Most roux cooks until a rich, deep brown for gumbos and other Cajun dishes; however, I only cook this one until it’s well blended and light brown. After making the roux, I cook the onions and chicken in it, then throw everything else in the pot and simmer for 20 minutes.
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. Oh, so heavenly good!
- 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 15-quart 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.
- 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 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.
- 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 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. If using canned, I like 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.
- Instead of heavy cream, you can easily substitute 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 a 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 to the chili. For even creamier, thicker chili, add a block of cream cheese along with the Monterey jack cheese. Mmm…mmm…mmm, yum!
If you enjoyed this recipe, please consider leaving a comment and star rating below. It’s always refreshing to hear how others like a recipe, find success with it, or tweak to suit. I’d love to hear from you!